The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes and More by Beth Hensperger

  • Hungarian sour cream poundcake

    from The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes and More The Best Quick Breads by Beth Hensperger

    • Categories: Cakes, large; Dessert; Hungarian
    • Ingredients: butter; sugar; eggs; all-purpose flour; sour cream; store-cupboard ingredients
    • Accompaniments: Brandied fruit
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Notes about Recipes in this book

  • Lemon buttermilk waffles

    • ccav on March 09, 2019

      Used soy milk mixed with yogurt instead of buttermilk. Great served with cottage cheese and bilberry/blueberry preserves. Very light waffles.

  • Brandy-glazed zucchini bread

    • TrishaCP on August 24, 2017

      I'm not going to rate this because I didn't make the glaze, just the bread. Everyone enjoyed this and it was a fairly standard zucchini bread preparation, but I didn't think it was better than other zucchini breads I make that use less sugar, eggs, and fat. The bread itself held up fairly well, but is best eaten straight from the oven, or 24 hours later. Cooled the same day it had a bit of an oily aftertaste that wasn't desirable.

  • Peach cobbler

    • Nancith on August 18, 2014

      Nice flavor, but my husband thought it was a bit dry--perhaps the peaches didn't make enough juice. The author suggests eating it with ice cream or heavy cream which would add some moisture. The biscuits were tender, although a bit bland.

  • Swedish pancakes

  • Papaya–macadamia nut bread

    • Hawaii on November 15, 2022

      This was a solid C. The texture and taste of the quick bread were fine, but I was disappointed because there was hardly any taste of papaya, if at all. I used a perfectly ripe and sweet papaya, so that wasn't the issue. Other than the papaya bread not having any papaya flavor, it was ok. My dad likes it toasted with guava jelly.

  • Fresh cranberry–walnut scones

    • PatFB on December 28, 2021

      Made these with 1 cup whole wheat flour and 2 cups white, and a little extra buttermilk. Grated the butter. Pops of tartness (ha!) and not too rich.

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  • ISBN 10 1558321713
  • ISBN 13 9781558321717
  • Linked ISBNs
  • Published Jan 11 2000
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press,U.S.

Publishers Text

The pleasure of a perfectly high-domed muffin, the butter-tender crumb of a teatime scone, a sizzling skillet of golden-crusted cornbread, a piping-hot stack of fluffy pancakes - quick breads are an everyday luxury, an affordable indulgence, a reminder of how special simple and speedy foods can be. Beth Hensperger, the master baker who turned bread machine baking into an art and artisan bread baking into a cinch, now shares her favorite recipes for sweet and savory quick breads.


Take the 100 best recipes from the author's much-loved (but out of print) The Art of Quick Breads, stir in 50 scrumptiously brand-new creations and you have enough terrific quick breads to last a lifetime. Quick breads, made with leaveners that work much faster than yeast, are a snap to prepare and can be baked fresh right before a meal. Whether it's Honey Lemon Cream Scones for breakfast, a Brandy-Glazed Zucchini Bread for a lazy brunch, Raspberry Cornmeal Muffins for the lunchbox, or a Fresh Apricot Gingerbread for dessert, this is a deliciously soul-satisfying collection of treats.

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