quick breads

July 16, 2009 at 12:14 am (Uncategorized) (, , , , , , , , , , , , , , )

on drive

i like making quick breads. so what if it’s 100*F outside & I have no air conditioner, that still doesn’t stop me from turning up the oven to 350*F to bake some eats. it’s a long drive to the store, so it’s easier to pull a few things out of the cupboards and whip up breakfast & lunch for tomorrow & the next couple days.

banana & zuchinni are two of the ultimate quick breads. no need to rise, just mix and bake. i came across this banana bread recipe a few days back and it turned out amazing. i altered it to be gluten free, so i used 1.5 cups brown rice flour substituted for regular flour. the bread came out dense, super moist, and like a cross between pound cake & bread pudding, not ultra dry and crumbly like a lot of banana breads out there.

I like to step up the fruit, vegie ratio and decrease the sugar. Afterall if a recipe calls for 2 cups sugar and 2 cups zuchinni, you might as well call it Sugar Bread!

Banana Bread Recipe



  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar (can easily reduce to 3/4 cup) ***sub 1/2 brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour ***sub brown rice flour


No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.



i was just given 2 huge zucchinis yesterday (thank you Erin & Dave), and here is where the ended up!

Zucchini Bread with Pineapple



3 eggs
1 cup olive oil
2 cups sugar (*cut down to one cup)
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained (*increased to 2 cups)
3 cups all purpose flour (*3.5 cups brown rice flour)
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins


1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

Adapted from a 1974 Sunset Magazine recipe


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