Bake from Scratch Magazine Special Issue: Quick Bread (2018)

  • Pear-walnut muffins with vanilla bean-ginger streusel

    Pear-walnut muffins with vanilla bean-ginger streusel (page 13)

    from Bake from Scratch Magazine Special Issue: Quick Bread (2018) Bake from Scratch Magazine Special Issue

    • Categories: Cakes, small; Quick / easy; Breakfast / brunch
    • Ingredients: all-purpose flour; pears; sugar; walnuts; ground ginger; ground cinnamon; nutmeg; sour cream; buttermilk; vanilla bean paste; butter
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Notes about this book

  • chefdeni on October 07, 2018

    I have the Special Collector's Issue reprint 2018 which has added recipes of Challah Braids, Small Challah Buns, Rosemary Fig Marsala Round Challah, Challah Dough, Challah Doughnuts.

Notes about Recipes in this book

  • Banana chocolate espresso swirl muffins

    • kellilee on January 01, 2023

      Baked these up for breakfast using new jumbo muffin tins. These were the prettiest muffins ever out of the oven - such a nice swirl. The banana and chocolate flavors dominated. I fear the missing espresso flavor may have been due to the fact that I substituted espresso powder with instant espresso coffee. I doubled that ingredient but still found it missing that coffee flavor.

  • Peach and blueberry cornmeal muffins

    • Shewi128 on August 29, 2022

      Cross-posted: the muffins turned out pretty good. I loved the gentle flavor of the peach puree. They were definitely sweet, and the streusel amount was ginormous. I got 12 mega-muffins and 4-5 regular muffins. They were really tender on the inside, so make sure you cook them all the way and to not remove them from the pan too soon. I would make these again. Note: due to almond allergies in our house, we used old-fashioned oats in the streusel.

  • Cinnamon swirl muffins with pecans

    • Shewi128 on June 12, 2023

      This is more of a cupcake than a muffin. I had to cream butter with sugar, so it wasn't really quick-bread type recipe. It was a little dry, and definitely overcooked (I cooked at the low end of the range). The flavor was ok. I don't think I'd make this again. Note: I substituted toasted oats for pecans in the swirl due to food allergies.

  • Lemon streusel scones

    • Shewi128 on May 25, 2024

      I love lemon anything, and these scones definitely hit the spot. The lemon and cardamom combo was great. I swapped out white chocolate chips for the almonds due to a nut allergy, and they were ok. Not sure if I needed the sweetness from the white chocolate chip. Highly recommend this recipe!

  • Sweet corn, cheddar & jalapeño scones

    • Shewi128 on February 13, 2023

      This was a nice, make-ahead alternative to normal cornbread. It was a really interesting combo with all of the components. Note: if you use frozen corn, the dough will be really really wet. Probably best with fresh corn.

  • Lemon ricotta poppy seed scones with poppy seed streusel

    • Shewi128 on May 04, 2023

      I did not make the streusel, and I also used the food processor. I also froze them ahead of time to throw into the oven for a quick breakfast. They turned out well if you bake them a little longer as they were frozen. I always find poppy seed goods to be a *little* dry, so I added a simple lemon glaze. I would make this again, maybe with the streusel next time.

  • Vanilla bean and cardamom scones with vanilla bean glaze

    • Shewi128 on May 22, 2023

      My son thought these were one of the best scones ever. The texture was light and the vanilla flavor was prominent. I loved them. I would definitely make them again. Don't skip the vanilla bean glaze.

  • Italian plum-and-Parmesan scones

    • racheljmorgan on May 27, 2026

      Tender and delicious. Not quite savory, not quite sweet.

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  • Published Jul 01 2018
  • Format Magazine
  • Page Count 112
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

Nothing should hold you back from baking bread from scratch, not even busy weeknights. Enter the quick bread, a mix-and-bake treasure for every baker. It’s a “no yeast, no problem” solution for days when you’re looking for a baking session on demand. In this collection of our all-time favorite quick bread recipes, we’re hitting on all of the classics and pumping up the volume on a few too, putting birthday cake and snickerdoodle twists on loaves and remixing the biscuit formula with goat cheese and browned butter. From indulgent muffins to sweet and savory scones, you’ll find all of your favorite breakfast picks. Try our one-bowl loaves you can serve for breakfast or dessert. Use those overripe bananas with our fun twists on my top throwback quick bread, banana bread. From an espresso and chocolate-swirled banana muffin to a gorgeous loaf with zucchini and whole bananas (our cover star!), you won’t want to miss this banana bread bonanza. Enjoy the simpler side of bread baking with these artisan quick breads.