Quick breads are beautiful things. They may still take a while to cook, but they come together with practically no effort. This makes them perfect for those days where you don’t have time for dough to prove, or when you just don’t have the patience or stamina required to see through a crusty sourdough or a lovingly crafted brioche.
Banana and pumpkin breads are probably the most commonly recognised quick breads, but the variations, both sweet and savoury, are endless. Well, numerous, nonetheless.
Quick breads are also great for breakfasts on the go. Once cool, slice and freeze individual portions. Allow to defrost at room temperature overnight and grab it on your way out the door the next morning.
Lemon-Raspberry Quick Bread
- 1 ¾ cups flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- 113g butter (softened)
- ¾ cup sugar
- 2 eggs
- 1 ½ teaspoons vanilla bean paste
- ¾ cup milk
- zest of 1 lemon
- 1/3 cup raspberry jam (warmed)
- Preheat the oven to 180ºC.
- Grease a 9 by 5 inch loaf pan with a little oil and then line with baking paper, leaving an overhang on two sides.
- Whisk the flour, baking powder and salt together.
- In a separate bowl, beat the butter and sugar with a mixer until fluffy; beat in the eggs, vanilla and then the milk. Add the lemon zest.
- Working quickly and making sure to no over mix, beat in the dry ingredients and then swirl the warmed raspberry jam into the batter.
- Bake for 55 to 65 minutes or until a test skewer comes out clean. Allow to cool for 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.
Recipe from the Food Network Magazine’s 50 Quick Breads special feature.