Quick breads are a type of bread made without yeast, instead relying on other leavening agents like baking soda or baking powder. These breads require no proofing or rising time, which is why they're considered “quick.” Whether you're a novice or a seasoned baker, learning how to make quick bread can be rewarding and delicious.
WHAT ARE QUICK BREADS?
Quick breads are bread products made using leavening agents other than yeast, like baking soda or baking powder. This eliminates the need for proofing or rising before baking.
WHAT ARE THE DIFFERENT TYPES OF QUICK BREADS?
Muffins, scones, soda bread, pancakes, banana bread, cornbread and biscuits all fall under the “quick bread” category. These quick bread recipes typically fall into two subcategories: bread made with dough and bread made with batter.
WHAT ARE EXAMPLES OF DOUGH QUICK BREADS?
Quick bread recipes that form a dough include biscuits, scones and soda bread. These quick bread doughs yield a denser, crumbly consistency rather than a cake-like texture.
WHAT ARE EXAMPLES OF BATTER QUICK BREADS?
Batter-based quick breads include muffins, cornbread, banana bread, zucchini bread, beer bread, pancakes and waffles.Though they’re technically considered bread, these recipes typically have a fluffy texture similar to a cake.
WHAT ARE THE 3 MIXING METHODS FOR QUICK BREADS?
Three common mixing methods are the muffin mixing method, the creaming method and the biscuit mixing method.The muffin method suits muffins, loaf breads, pancakes, and waffles. Biscuits and scones benefit from the biscuit method, while the creaming method offers an alternative for muffins and certain bread types.
Muffin Method: Combine the sugar, liquids, eggs and melted fat all at once, then add the dry ingredients and mix until fully combined.
Creaming Method: This method opts for softened fat rather than melted. The fat is creamed with sugar until a light and fluffy consistency has been achieved, then the eggs are added incrementally. The remaining wet and dry ingredients are then added alternately until fully combined.
- Biscuit Method: Unlike the creaming or muffin method, the biscuit method combines solid fat with dry ingredients and is stirred until the mixture looks like coarse sand. The fat is cut into the flour until the mixture looks crumbly and the clumps are pea-sized and smaller. Once you’ve achieved this texture, you can add your liquid ingredients.
HOW TO MAKE CORNBREAD QUICK BREAD
This quick bread recipe is easy to make and can be sweet or savory depending on the toppings or add-ins you choose to include. Read on below for more on how to make a basic cornbreadand then personalize it to your taste like this mini cornbread muffin recipe.
YIELDS
- 12 servings
INGREDIENTS
- All-purpose flour
- Yellow cornmeal
- Milk
- Baking powder
- Eggs
- Kosher salt
- Melted butter or neutral oil
- Granulated sugar
- Optional add-ins
TOOLS
- Stand mixer, like the KitchenAid® Artisan® Series 5 Quart Tilt-Head Stand Mixer
- Whisk attachment, like the KitchenAid® Wire Whip Accessory
- Flat beater
- Cake pan or cast iron skillet
PREP TIME
- 20 minutes
BAKE TIME
- 15–20 minutes
TOTAL TIME
- 45 minutes
Step 1: PREP FOR CREATION
Get your tools and workstation ready for making cornbread. Preheat your oven to 375°F standard or 350°F convection. Set your stand mixer on a stable, flat surface, plug it in and attach the Wire Whisk Accessory. Then, grease your baking dish or skillet.
Step 2: MIX THE DRY INGREDIENTS
Add your flour, cornmeal, baking powder and salt to your mixing bowl, then turn your mixer on Low to whisk for one minute or until combined. Place the dry ingredients in a bowl and set it aside. Attach the flat beater to the mixer for the next step.
Step 3: MIX THE WET INGREDIENTS
Pour the milk, liquid fat, eggs and sugar into your mixing bowl, then mix on Low until fully combined.
STEP 4: COMBINE WET AND DRY INGREDIENTS
Pour your dry ingredients back into the stand mixer, then increase the speed to Medium and mix for 45–60 seconds. During this step, you can incorporate optional add-ins to elevate the recipe, like diced jalapeños, crispy bacon, shredded cheese, local honey or fresh herbs. Avoid overmixing, as this can affect the texture of your cornbread.
STEP 5: POUR BATTER INTO PAN AND BAKE
Pour your batter into the greased baking pan or skillet, then place the dish inside your preheated oven. Bake for 15–20 minutes or until golden brown. You can check for doneness by sticking a toothpick through the center of the cornbread. If the toothpick comes out clean, remove the pan from the oven and set out to cool for at least five minutes.
SHOP KITCHENAID® STAND MIXERS FOR MAKING QUICK BREADS
TIPS FOR MAKING QUICK BREAD
Before you start creating your own quick bread recipe, explore the following tips to help get delicious results.
Ensure you follow the recipe closely. Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests.
Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.
Dry baked goods are not enjoyable, so it’s always important to closely monitor baking time to prevent overbaking.
WHY DOES MY QUICK BREAD SINK IN THE MIDDLE?
There are a few possible reasons for quick bread with a sunken middle, including using too much leavening agent, underbaking, baking temperatures that are too high, overmixing and using the wrong size baking dish.
HOW DO YOU STORE QUICK BREADS?
You can store and helpkeep your quick breads freshby placing the loaves in plastic or an airtight container for up to three days at room temperature—or store it even longer in the freezer.
EXPLORE KITCHENAID® STAND MIXERS, ATTACHMENTS AND ACCESSORIES
With KitchenAid® stand mixers, accessories and attachments1, you can elevate your recipes to new heights. From quick bread and yeasted bread to homemade pasta and whipped feta, your KitchenAid® stand mixer is designed to inspire your culinary creativity.
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