What makes quick breads moist

Not sure. I end up scraping a bit from the bottom and sides of the loaf. Any advice? It seems to occur where there is some condensation. Hi T, The basic ratio for a quick bread is two parts flour to two parts liquid, to one part egg, to one part butter or oil. For every 5 ounces about 1 cup of flour, you will need just scant of a teaspoon of baking powder and a pinch of salt. You can find all types of recipes out there using all types of unique flours, if you're looking for something very specific or different.

And sometimes you don't need flour at all. Hope that helps! Hi can you explain the dry:liquid ratios - how to accurately get that measurement? Is this ounce for ounce? I love a moist dense quick bread and not sure how to best achieve that. The cider bread looks so moist and dense. Also, can you tell me what brand and type of flour works best for this? I typically use all purpose flour but have wonder d if something else may work better.

Great tips and all of your breads looks so good! I love making quick breads too. I hope you will join us again this Monday! Kim, these look so great! Thank you for the tips. I still struggle to get my banana bread quite right, but I love quick breads. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer menu icon. Facebook Instagram Pinterest Twitter. The aroma is enough to make a person drool non-stop, it's so amazing! When you combine the dry ingredients together flours, leaveners, salt, and spices sift them together or mix them thoroughly with a whisk in a bowl. When combining wet ingredients, beat together the fat, sugar, and eggs, in a separate bowl, in the order the recipe calls out.

Then add and stir any other ingredients such as fruit juices, extracts or flavorings into the wet ingredients. Pour the dry ingredients into the wet ones and fold them together gently by hand, rather than with a mixer. Add in nuts, chocolate chips or fruits until just incorporated. NO over-mixing is 'key'. I have done this! You can even create your own recipes. Because there is so much liquid in this type of batter, the result will be very moist and dense. For a basic quick bread use the following ratio: 2 parts flour : 2 parts liquid : 1 part egg : 1 part butter or oil This ratio accounts for the necessary ingredients needed for a basic quick bread.

Leavening is assumed in baking. Sugar is often mixed in with the wet ingredients to prevent further gluten formation, but is not considered a wet ingredient. Does your bread stick to your pan? I have had this happen before too! Always grease the pans before you pour in the batter. The best thing to use for greasing the pan is shortening, because its melting point is higher than any other kind of fat, which helps maintain a "shield" between pan and batter while the bread is baking.

A high-quality cooking spray that won't bake on to your pans and discolor them, is also a great option. You can also line the pan s with tin foil and spray them with non-stick cooking spray or place parchment paper in the bottom of your pan, also spraying with non-stick cooking spray. Prevent sticking to the pan, by removing the bread s from the pan sooner, by letting the bread cool for at least twenty minutes in order to set.

Bundt loaves should cool at least 40 minutes before inverting the pan. Muffins should be removed from their pans almost immediately so they don't get soggy and have condensation.

Or just prop them up a bit so air gets to the bottom of the muffins. Apple Bread with Walnuts. You can find it at the grocery store right next to the Pam.

It also works very well to lightly coat your pan with Crisco, and then dust it with flour. Cake Mix Quick Bread. I have cooked in only three different ovens in the past 38 years. In all of my ovens, baked items always came out better if I put a rack near the top of the oven. The top of the oven is what has worked for me. Savory Rosemary Quick Bread. I use a clear Pyrex bowl, I measure everything out, and then use a whisk to gently mix the dry ingredients together.

Lavender Lemon Bread. What I do is mix all the wet ingredients butter, eggs, vanilla, sour cream, etc. Nuts or any other type of addition can be folded in at the end. Pumpkin Bread. Many times, quick bread recipes call for some sort of glaze to be poured over the loaves after baking. The easiest way to avoid a mess is to place a cooling rack on a large piece of foil. Place your loaves on the rack and then pour the glaze over them. Any glaze that runs off will fall on the foil.

The only clean up is to toss the foil in the trash! If your quick bread is too crumbly or falls in the middle, we've got some troubleshooting tips for you as well. Quick bread favorites such as banana bread , blueberry muffins , and zucchini bread are actually a cinch to bake.

But what is considered a quick bread, anyway? Since there's no yeast, you don't have to wait to let the dough rise, therefore making it a quick bread. In order to achieve a perfectly moist, delicious loaf, use our Test Kitchen's tried-and-true tricks on how to make quick bread with ease.

Once you've got the steps down, you'll want to make fresh quick bread loaves, muffins, and scones to go with your morning cup of coffee all the time. From there, follow our quick bread troubleshooting tips if something doesn't turn out right. Follow our Test Kitchen's best tips for making quick bread that turns out perfect every time, whether you're craving muffins , scones , or corn bread. The ungreased portion allows the bread to maintain its height as it rises.

Test Kitchen Tip: Always grease pans with shortening unless the recipe specifies butter. Shortening is all fat, but butter has some water in it, which might cause sticking. Combine the ingredients necessary to make your chosen quick bread. Our zucchini bread or pumpkin bread recipes are favorites.

If you're new to making quick breads like banana bread , the recipe will have you prepare the dry ingredients and the wet ingredients separately. Be careful not to overmix the batter once you combine the two bowls—too much mixing can make your loaf heavy and uneven. Tunnels and voids: Tunnels and voids, or elongated holes, in the bread are a symptom of over mixing.

Mix only until the dry ingredients are moistened. A tough texture: A tough texture instead of a tender texture is another symptom of over mixing.