Quickbread

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
YIELD: 1 dozen muffins or 1 loaf bread
LEVEL: Easy

ingredients

  • 3 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups sour cream
  • Quickbread Variations, recipes follow
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners or grease a loaf pan.

In a mixing bowl, combine the flour, baking powder, and salt, and whisk until thoroughly combined.

In another large mixing bowl, whisk together the sugar, eggs, and melted butter.

Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over-mixing the batter. Cook's Note: If adding any variations, add them now.

Pour the batter into the prepared muffin tin or loaf pan that have been greased or lined.

Bake for 25 to 30 minutes for muffins or 45 to 50 for loaf bread or until a tester comes out clean.

Quickbread Variations:
Cranberry Nut Orange: Add 1 tablespoon orange zest to the wet ingredients, fold 1/2 cup fresh or frozen cranberries and 3/4 cup nuts into the batter

Lemon Blueberry: Add 1 1/2 tablespoons lemon zest to the wet ingredients. Fold in 2 cups blueberries tossed with 1 tablespoon flour to batter.

Almond Poppy Seed: add 3 tablespoons poppy seed to the dry ingredients, 2 teaspoons almond extract or paste to the wet ingredients. While baking, heat 1/2 cup sugar and 1/4 cup lemon juice in saucepan until the sugar dissolves and forms light syrup. Brush over the bread while warm.

Banana Nut: Add 1/2 teaspoon cinnamon to dry ingredients. Substitute brown sugar for white sugar and add 2 cups mashed bananas combined with 1 teaspoon lemon juice. Fold in 1/2 cup chopped walnuts or pecans.

Pumpkin: Add 2 cups pureed pumpkin to the wet ingredients. Add 1 1/2 teaspoons ground cinnamon and 1 teaspoon ground nutmeg to the dry ingredients.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 3 reviews

  • on April 25, 2013

    Flag

    I made the blueberry muffins and used greek yogurt in place of sour cream. They were awesome! I made them for the class I was aiding in as a reward for bringing up their reading scores and the kids loved them.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 21, 2011

    Flag

    Great bread!!!!! easy to make it was delicious

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 05, 2011

    Flag

    Excellent as it is and with various additions. Thanks Kelsey

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How