Savory Quick Bread Recipe
Quick breads are all about convenience—mix, bake, and enjoy without the extra time! Quick bread is made without yeast, resulting in a softer, more cake-like texture. (like banana bread or zucchini bread)
Servings: 10
Ingredients
- 2 ¼ cups self-rising flour
- 3 large eggs
- 1 ½ cups buttermilk, room temperature
- ⅓ cup Great Lakes Gold vegetable oil
- 2 tsp everything bagel seasoning (or fresh herbs to taste)
Instructions
- Preheat your oven to 350°F and prepare a loaf pan with parchment paper or lightly oil and set aside.
- In a large mixing bowl whisk together the flour and any other spices and herbs you might be using. *(if you are using powdered buttermilk add powder here)
- In a separate mixing bowl, whisk together the eggs, buttermilk, oil. *(if you are using powdered buttermilk add the amount of water here)
- Pour the liquid ingredients into the dry ingredients and using a large spoon or a rubber spatula, stir together until well combined. This will be a batter, not a dough.
- Pour the batter into the loaf pan and bake at 350°F for 45 minutes.
- Remove from oven and allow to cool in pan for 5 minutes then remove and place on wire cooling rack.
Notes
Quick breads, also known as batter breads, have a different texture than yeast breads. These have a texture closer to a muffin or cornbread.