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Placing the Quick in Quick Breads

Having finished a successful introductory class on quick breads – as part of our "Bringing Back the Basics: A DIY Approach to Living" series – it is time to share our delicious results with the blog.

Quick breads are so named because they are baked right after mixing. There is no waiting for the bread to rise, as is the case with yeast breads.

Similar to yeast breads, there are many different products you can create from a quick bread.

  • Pour batters have a high amount of liquid and are thin enough to be poured. These include pancakes, crepes, waffles, etc.
  • Drop batters are thick enough to be held from a spoon. Common types include muffins, tea or nut breads, coffee cakes, and cornbread.
  • Doughs are very thick and hold their shape without needing a pan. You may recognize biscuits, scones, or tortillas in this category.

The most common mixing method is the "muffin method." As its name suggests, it is used for muffins, but also other quick breads. Quick breads are meant to be delicate, so avoid over mixing the ingredients. Limited mixing keeps the final product tender, so lumps in the batter are expected.


1. Combine dry ingredients in a bowl.
2. Combine wet ingredients in a separate bowl.
3. Add wet ingredients to dry ingredients. Stir together just until dry ingredients are moistened.

With these steps in mind, you too can make amazing quick breads!

And try a recipe from class below. Our participants did a great job making (and tasting) them!

Recipe Corner

Cinnamon Oatmeal Pancakes (Serves 8)

Leftover cooked pancakes freeze well and can be reheated in a toaster for a few minutes for a quick breakfast.

1 cup old fashion oats
1/2 cup flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup low-fat buttermilk
2 Tbsp vegetable oil
1 egg, beaten

1. In a large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In a small bowl, combine buttermilk, oil, and egg until smooth.
3. Add buttermilk mixture to dry ingredients. Combine just until dry ingredients are moistened.
4. Let stand 10 minutes. If needed, add additional buttermilk to thin batter.
5. Heat a lightly oiled griddle or skillet over medium heat.
6. Pour 1/4 cup of batter onto griddle and cook about 2 minutes per side or until cooked through. Repeat with remaining batter. Makes about 8 pancakes.

Nutritional analysis per pancake: 120 calories, 5g fat, 250mg sodium, 16g carbohydrate, 1g fiber, 4g protein

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