Quick Breads

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The Diabetic Goodie Cookbook: Classic Desserts and Baked Goods to Satisfy Your Sweet Tooth

The Diabetic Goodie Cookbook

By Kathy Kochan

Published 2021

About

Tips & Tricks

Quick breads are aptly named—they are quick and simple to prepare. They’re sometimes called tea breads, since they are the perfect accompaniment to a cup of tea or coffee. These breads can be served plain or spread with Yogurt Cheese, buttery spreads, reduced-fat cream cheese, natural peanut butter, and no-sugar-added jams and jellies. They add a special touch to any meal when used as a sandwich bread or as an addition to soup and salad. They also make terrific snacks, because they are low in sugar, contain “good” fats, and are made with whole grains. When served with fresh fruit, a slice of quick bread is a tasty finale to any meal.
Some quick breads contain fruit for added flavor and tenderness. Many also contain nuts that are toasted before being added to the recipe, which enhances the flavor.
As with most of my baked goods recipes, I’ve used both whole wheat flour and all-purpose flour. Whole wheat pastry flour or white whole wheat flour can be substituted for whole wheat flour. I prefer using whole grains, since many vitamins, minerals, and fiber are not removed in the milling process.
Similar to making muffins, coffee cakes, and scones, do not overmix quick breads. Stir together the dry ingredients, then stir in fruit and/or nuts. Mix the wet ingredients separately from the dry ingredients, then combine the dry and wet ingredients just until blended.
Many quick breads develop a crack in the center as they bake. This is typical. If the bread contains fruit, don’t keep it at room temperature for more than two days, or it can become rancid. After two days, store quick breads in the refrigerator. When ready to serve, slice the bread and either toast or microwave it until warm.
If you’re baking more than one loaf on the same oven rack, make sure there’s at least 2 inches (5 cm) between baking pans so that the breads bake evenly. Ovens vary; therefore, I recommend testing the bread for doneness before removing it from the oven.
If you prefer to bake small loaves instead of one large loaf, three small 5 x 2-inch (13 x 5 cm) loaf pans can be substituted for one 9 x 5-inch (23 x 13 cm) loaf pan. Or one 7½ x 3¾-inch (19 x 10 cm) and one 5 x 3-inch (13 x 8 cm) loaf pan can be substituted for a 9 x 5-inch (23 x 13 cm) loaf pan. If using glass loaf pan(s), lower the oven temperature by 25°F (14°C).
Many quick breads will be easier to slice if covered and stored for at least 4 hours or overnight after baking. I recommend using a serrated knife to slice them. They can also be sliced and stored in the freezer for several months. Just pop them in the toaster straight from the freezer and enjoy.

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