These are the quick bread recipes to keep close any time of year.
Quick breads are thing of beauty. The batter is quick to prepare and the oven does most of the work. Plus, tightly wrapped in plastic or stored in a sealed container, quick breads freeze very well. Enjoy these seven super quick bread recipes: They're excellent sliced on their own or served with butter, cream cheese, or jam.
A banana bread that comes out moist every time? Sign us up. The pecans in the batter provide the right amount of crunch in this quick bread. Slices highly welcome some spreadable butter or cream cheese at the table.
Get the recipe: Banana Bread
Pumpkin Bread With Chocolate Swirl
Pumpkin and chocolate work so perfectly together, elevating each other for a scrumptious snack. The chocolate swirl hiding in the middle of the loaf makes for a sweet surprise.
Get the recipe: Pumpkin Bread With Chocolate Swirl
Gluten-Free Carrot Coconut Bread
This is a gluten-free quick bread that pleases way more than just GF eaters. Shredded coconut, carrot, and a ripe banana create the ultimate trifecta.
Get the recipe: Gluten-Free Carrot Coconut Bread
The warm spices in this zucchini bread, such as cloves, nutmeg, cinnamon, and ginger will have your home smelling delicious and perk up your tastebuds, too.
Get the recipe: Zucchini Spice Bread
Healthy Banana Bread
A healthier banana bread is made possible with the use of applesauce, almond milk, and whole-wheat flour. The best part? It’s so good no one will know the difference.
Get the recipe: Healthy Banana Bread
This egg-free pumpkin bread is dense without being too overwhelming. You might be able to sniff out what fragrant spices are used, and maybe even the syrupy richness of molasses, but one undercover ingredient is what makes it so delicious (Hint: It comes in a can!).
Get the recipe: Pumpkin Bread
Chopped dried apricots mingle in the batter with pecans and cinnamon to provide a welcome twist on an old classic. Buttermilk adds a subtle tang, but also keeps the bread moist and tender for days.
Get the recipe: Banana-Apricot Bread