Need a recipe for class..?

Question

I'm looking for a yeast-free quick bread, or something like that..that can be made in 45 minutes or less.

Answer 1

Here are two different recipes. Both are delicious (Just ask my 2 and 3 year old boys!) and easy to put together. I hope one of these can be useful!

Pumpkin Bread
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

You can add raisins, mini chocolate chips (the best), pecans, or walnuts for a little variation.

Cranberry Harvest Muffins
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs (You can use rehydrated figs! Those work nicely too!)
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar

Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Answer 2

1

Answer 3

Almost all the recipes that I know of will take an hour or more. Try this one but make muffins instead. Fill prepared muffin tins 2/3 full and bake @325 degrees for 30 min.
Ingredients:
2 cups sugar
3 eggs, lightly beaten
1 tablespoon vanilla
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
1 cup vegetable oil
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups any of the following A to Z ingredients
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Bananas, mashed
Carrots, shredded
Coconut
Dates, pitted and chopped
Figs (dried), chopped
Grapes (seedless), chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), Crushed and drained
Prunes, pitted and chopped
Pumpkin, canned
Raisins
Raspberries, unsweetened fresh or frozen
Rhubarb, chopped fresh or frozen
Strawberries, fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, peeled and grated


Directions:

In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in A to Z ingredients of your choice and vanilla.

Combine flour, cinnamon, baking powder, baking soda and salt; Stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8 X 4 X 2 inch loaf pans. Bake at 325 degrees for 55 - 65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

This recipe for A to Z Bread serves/makes 2 loaves

Answer 4

Quick breads do not require yeast. The problem is that almost all quick breads as in a bread shaped loaf take 45 min to 1 hour and 15 minutes or more to bake. That is time after preparation.
In that time you could only make a bran, or fruit bread recipe and bake it in tiny loaf pans or bake the mixture as muffins. These little loaves or muffin shapes would cook in 22- 25 minutes.
One other suggestion is to make an old fashioned corn bread.
My quick recipe follows here;
Preheat oven to 425' F . Grease a 8 or 9 inch square pan ( I prefer the 8 " pan if you have one.
Then combine- 1 cup cornmeal
! cup regular flour (level cup)
1 egg-beaten
1/4 cup melted margarine or oil
4 teaspoons of baking powder
1/4 teaspoon salt
2 tablespoons sugar
Combine, mix but do not beat batter. Pour in pan a
Pour batter into prepared pan and bake for 22-25 minutes .
This one I have done many times from start to finish in a bit less then 45 minutes. Good luck

Answer 5

Irish Spice Bread
Irish Spice Bread will keep moist for several days. In fact, the longer you keep the bread the better the flavor.
INGREDIENTS:

* 1-1/2 cups flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/4 teaspoon allspice
* 1/4 teaspoon ground ginger
* 1/4 cup brown sugar
* 2 tablespoons candied orange peel
* 1/2 cup raisins, golden or plain
* 1/4 cup butter, melted and cooled
* 6 ounces (3/4 cup) light corn syrup
* 1 egg, beaten
* 1/4 cup milk, room temperature
PREPARATION:
Preheat oven to 325 degrees F. Lightly grease 2-pound loaf pan. Combine first 8 ingredients (flour through sugar) with a wire whisk. Stir in orange peel and raisins. In a small bowl, combine rest of ingredients.
Add to dry ingredients. Stir to just combine. Do not over mix. Pour batter in pan and bake for 40 to 50 minutes. Note: One teaspoon pumpkin pie spice can be used instead of the cinnamon, nutmeg, allspice and ginger.

Answer 6

Banana Muffins
3 Cups All Purpose Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
3 teaspoons Pumpkin Pie Spice
6 very ripe Bananas
1 1/2 Cups White Sugar
2 Large Eggs
2/3 Cup Butter, melted

Preheat oven to 375 degrees
Spray 24 muffin tins with cooking spray or use paper muffin cups and set aside.

Sift the flour, baking powder, baking soda, salt and pie spice into a large bowl.
In another very large bowl mash the banas with the sugar and the eggs. This mixture will be lumpy, but you don't want any very large chunks of bananas or pockets of sugar left unmixed. Add the melted butter and stir in well.
Add the flour mixture to the banana mixture and stir until well combined.
Fill muffin tins 2/3 full and bake in the center of the oven for 15 to 18 minutes.

Enjoy!!!

Answer 7

Try these quickbread buttermilk biscuits.

INGREDIENTS:
1 cup all purpose flour
1 cup cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
8 Tbsp. unsalted butter, chilled
3/4 cup cold buttermilk
2 Tbsp. melted butter

PREPARATION:
Preheat oven to 425 degrees. Make sure oven rack is in the middle of the oven.

In large bowl, combine flour, cake flour, baking powder, baking soda, sugar and salt. Mix with spoon or wire whisk until blended.

Cut the COLD butter into small pieces and drop into the flour mixture. Using the tips of your fingers, two knives (hold one knife in each hand), or a pastry blender, mash the butter quickly into the flour mixture until it looks like cornmeal, with some bigger pieces of butter still visible. When you start this process, it seems like it will never work, but keep with it! The proportion of flour to fat is correct.

Then stir in buttermilk with a fork just until the mixture forms a soft, stickly ball. Don't stir too much!

Divide the dough into 12 equal portions, using lightly floured hands. Pass the dough back and forth between your floured hands a few times, then place on an ungreased cookie sheet. Repeat with remaining balls of dough, placing them 1" apart. Brush the tops of the biscuits with a bit of melted butter and bake at 425 degrees for 10-14 minutes until the tops are light brown. Serve immediately.

Answer 8

Sage Shortbread with Goat Cheese

3-1/2 ounces blue cheese
1-1/2 cups all-purpose flour, sifted
2/3 cup butter
3 tablespoons finely chopped fresh sage (or 4 teaspoons/20mL dried)
2 ounces pecans, shelled and chopped
3-1/2 ounces soft spreadable goat cheese (chèvre)

Makes 25 Shortbreads

Blend blue cheese, flour, butter and sage in a food processor until a sticky dough forms. Turn out and work pecans into dough. Divide dough in half and roll into logs about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 30 minutes. The rolls must be very firm before baking.

Meanwhile, preheat oven to 350°F.

Remove plastic wrap and cut rolls into 1/4-inch slices. Place slices 1 inch apart on a baking sheet. Bake for 10-15 minutes, until golden. Let cool on a wire rack.

To serve, top each shortbread with a small amount of goat cheese.

For an impressive, festive canapé, you could add a dollop of cranberry sauce, a small piece of pecan and top with a small piece of deep-fried sage leaf.

All the best!

Answer 9

Bacon-Cheddar Beer Bread

3 cups all pourpose flour
1 tbs baking powder
3 tbs granulated sugar
1 tsp salt
1 tsp rosemary
1 cup grated cheddar cheese
2 oz cooked bacon chopped (i use the already cooked)
1- 12oz michelob honey lager

Preheat oven to 375. In a mixing bowl, combine all ingredients except beer. Next, add the beer all at once and stir until combined. Batter should be lumpy. Pour batter into a 9x5x3 loaf pan and bake 35-45 minutes. Turn onto rack and cool.

Answer 10

If you really need some good tasty thing, I have a personal favourite. Quick Bread with Almond and Apricot> it does not use yeast, and it is real good.

The recipe is on http://www.NutriDiets.com . and the recipe is actually a high fibre recipe