Best 4 A Z Quick Bread Recipes

Are you in search of a quick and easy way to satisfy your sweet tooth? Look no further than "a z quick bread"! This versatile treat is a cinch to make, perfect for busy bees who crave a homemade delight. With just a few pantry staples and a little bit of time, you can whip up a delectable loaf that will impress your taste buds and leave you craving more. Whether you prefer a classic banana bread, a zesty lemon poppy seed loaf, or a decadent chocolate chip delight, there is an "a z quick bread" recipe out there to suit your fancy. So, grab your mixing bowl and prepare to embark on a culinary adventure that will leave you with a warm and satisfying treat that will brighten up your day.

Check out the recipes below so you can choose the best recipe for yourself!

A TO Z BREAD

A to Z Bread image

Make bread with your own combination of flavors! Recipe from "Grace in the Kitchen" cookbook (Grace Episcopal Church, Bainbridge Island, WA) and "Sharing Our Best" (Salvation Army, San Francisco, CA).

Provided by cowpants13

Categories Quick Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 10

Ingredients

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons cinnamon (optional)
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
1 cup nuts, chopped (optional)

Steps:

Preheat oven to 325. Grease 2 loaf pans well.
Sift together flour, salt, baking soda, baking powder, and cinnamon (if using). Set aside.
Beat eggs in large bowl. Add oil, sugar, and vanilla; cream well.
Add 2 cups total of A to Z ingredient(s), except as indicated. Beat well.
A to Z ingredients: * Apples, grated * Applesauce * Apricots (fresh or canned), chopped * Bananas, mashed * Carrots, grated * Cherries, pitted and chopped * Coconut, fresh, grated * Dates, pitted and finely chopped * Eggplant, grated * Figs, finely chopped * Grapes, seedless * Honey (omit sugar) * Lemon juice (use only 1/2 cup) * Marmalade (omit 1 cup sugar) * Mincemeat * Oranges, chopped * Pears, chopped * Peppermint (use only 1/2 cup) * Pineapple, crushed, well drained * Prunes, chopped (use only 1 cup) * Pumpkin, canned * Raisins * Raspberries * Rhubarb, finely chopped * Strawberries, fresh (or frozen, well drained) * Sweet potato, grated * Tapioca, cooked * Tomatoes (use only 1/2 cup sugar) * Yams, cooked, mashed * Yogurt, plain or flavored * Zucchini, grated, well drained.
Stir in sifted dry ingredients; mix well. Stir in nuts (if using).
Pour into pans. Bake for 1 hour, until skewer inserted in the middle comes out clean. Let cool for 10 minutes, then turn out on cooling rack.

A-TO-Z BREAD

A-To-Z Bread image

An extremely versatile bread. Very moist and delicious. It's a great way to use up odd and ends of frozen berries.

Provided by Marg CaymanDesigns

Categories Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 43

Ingredients

2 cups sugar
1 cup vegetable oil
3 eggs, lightly beaten
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon, ground
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup walnuts, chopped
2 cups apples, grated (optional)
2 cups applesauce (optional)
2 cups apricots, chopped (optional)
2 cups bananas, mashed (optional)
2 cups carrots, grated (optional)
2 cups cherries, pitted and chopped (optional)
2 cups fresh coconut, grated (optional)
2 cups dates, pitted and chopped (optional)
2 cups eggplants, grated (optional)
2 cups figs, finely chopped (optional)
2 cups seedless grapes (optional)
2 cups honey (omit the sugar) (optional)
1/2 cup lemon juice (optional)
2 cups marmalade (omit 1 cup of the sugar) (optional)
2 cups mincemeat (optional)
2 cups oranges, chopped (optional)
2 cups peaches, chopped (optional)
1/2 cup of fresh mint (optional)
2 cups pears, chopped (optional)
2 cups crushed pineapple, drained (optional)
1 cup prune, chopped, pitted (optional)
2 cups canned pumpkin (optional)
2 cups raisins (optional)
2 cups raspberries (optional)
2 cups rhubarb, chopped (optional)
2 cups fresh strawberries (optional)
2 cups frozen strawberries, drained (optional)
2 cups sweet potatoes, grated (optional)
2 cups cooked tapioca (optional)
2 cups tomatoes (add and extra 1/2 cup sugar) (optional)
2 cups yams, cooked and mashed (optional)
2 cups yogurt (optional)
2 cups zucchini, grated (optional)

Steps:

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-in. x 4-in. x 2-in. loaf pans. Bake at 325 F 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.

Nutrition Facts : Calories 367, Fat 19.5, SaturatedFat 2.5, Cholesterol 34.9, Sodium 261, Carbohydrate 44.4, Fiber 1.3, Sugar 25.4, Protein 4.7

A-TO-Z BREAD

A-to-Z Bread image

From apples to zucchini, no matter what you have on hand, chances are it will be fantastic in this bread. -Marcelle Okawa, Carson City, Nevada

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 33

Ingredients

1-1/2 cups sugar
1 cup canola oil
3 eggs, lightly beaten
2 cups A to Z ingredients (choose from list below)
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
A to Z INGREDIENTS:
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Bananas (ripe), mashed
Carrots, shredded
Sweetened 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
Dried plums (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

Steps:

In a bowl, combine the sugar, oil and eggs. 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 8x4-in. loaf pans. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

DAUGHTER'S A-TO-Z BREAD

Daughter's A-to-Z Bread image

I love my Mom's A-to-Z Bread, but the original recipe was a bit heavy on sugar and oil for my family. My version lowers the sugar and fat but retains all the flavor folks rave about! -Emily Carney, Grand Ledge, Michigan

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 25

Ingredients

1 cup sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
3 eggs
2 cups A to Z ingredients (choose from list below)
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts or pecans
A TO Z INGREDIENTS:
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), crushed and drained
Dried plums (prunes), pitted and chopped
Pumpkin, canned
Raspberries, fresh or frozen
Raisins
Rhubarb, chopped fresh or frozen
Strawberries, chopped fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, shredded

Steps:

Whisk the sugar, oil, applesauce and eggs in a large bowl. Stir in A to Z ingredients of your choice and vanilla. Combine the all-purpose and whole wheat flours, cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8x4-in. loaf pans., Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

Tips:

Mise en place: Before you start baking, ensure you have all the ingredients and equipment you need. This will make the process smoother and more efficient.
Follow the recipe carefully: Quick breads are generally straightforward to make, but it's important to follow the recipe's instructions carefully. This includes measuring ingredients accurately and following the steps in the correct order.
Use fresh ingredients: The quality of your ingredients will greatly impact the taste of your quick bread. Whenever possible, use fresh ingredients, such as eggs, milk, and butter.
Don't overmix the batter: Overmixing the batter can result in a tough, dense loaf of bread. Mix just until the ingredients are combined.
Grease and flour the loaf pan: This will help prevent the bread from sticking to the pan.
Bake the bread at the correct temperature: The baking temperature will vary depending on the recipe. Make sure you preheat your oven to the correct temperature before baking the bread.
Test the bread for doneness: Insert a toothpick or skewer into the center of the loaf. If it comes out clean, the bread is done.
Let the bread cool before slicing: This will help prevent the bread from crumbling.

Conclusion:

Quick breads are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. By following these tips, you can ensure that your quick bread turns out perfectly every time.