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Quick Breads

Banana Bread


1/3 cup shortening

3/4 cup sugar

2 bananas, extremely ripe and mashed with potato masher

1 egg

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1 tsp vanilla

3/4 cup buttermilk


Preheat oven to 350. Grease one glass loaf pan with shortening, set aside.


In a stand mixer with a whisk attachment, combine shortening, sugar, and bananas. Some lumps will remain. Add in remaining ingredients.


Pour into prepared loaf pan and bake for 1 hour. Test for doneness with a toothpick; poke into fattest part of the loaf. If the toothpick comes out clean, it's done. If some batter remains, bake for another 3-5 minutes and test again.


Allow to rest in pan for 10 minutes, then cool completely on a wire rack. Don't allow to cool in pan because this will make the bottom soggy!





Zucchini Bread


3 cups zucchini, shredded

1 2/3 cup sugar

2/3 cup canola oil

2 tsp vanilla

4 eggs

3 cups flour (I did a mix of whole wheat and all purpose)

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp baking soda

3/4 cup chocolate chips (coated lightly with 1/2 tsp flour) or raisins


Preheat oven to 350 and grease two glass loaf pans. Set aside.


In a stand mixer fitted with a paddle attachment, combine zucchini, sugar, oil, vanilla, and eggs. Once combined, add remaining ingredients except chocolate chips, and stir to combine. Fold in chocolate chips, then divide batter between the two loaf pans.


Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes then turn out onto wire racks.




Pumpkin Bread


15 oz pumpkin puree

1 2/3 cup sugar

2/3 cup canola oil

2 tsp vanilla

4 eggs

3 cups flour

2 tsp baking soda

1 tsp salt

1 3/4 tsp pumpkin pie spice

1/2 tsp baking powder

Optional: 3/4 cup chocolate chips, dusted with 1/2 tsp flour


Preheat oven to 350. Grease two glass loaf pans and set aside.


In a stand mixer fitted with a whisk attachment, combine pumpkin, sugar, oil, vanilla, and eggs. Add remaining ingredients, stirring until fully combined. Fold in chocolate chips if desired, then divide evenly between two loaf pans.


Bake for 60 minutes or until toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and allow to cool completely.



Tips and Tricks


Grease those pans LIBERALLY. The zucchini bread especially is notorious for sticking to pans. Before you turn them out of the loaf pans, shake the pan side to side to loosen the loaf.

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