That's the beauty of quick breads. Mix, bake, take, share.
They are sweet or savory, studded with fruits or nuts, and full of flavor and endless possibilities. Our gathering featured four sweet and two savory loaves.
Quick breads are in the same family as muffins and scones and rely on baking powder and baking soda for rising. The chemicals in the soda or powder react with acids to produce carbon dioxide, the gas that gives baked goods their lift. Baking powder and soda are not interchangeable, though, because baking powder is baking soda mixed with cornstarch and a dry acid.
If you find yourself without baking powder, "The America's Test Kitchen Quick Family Cookbook" offers this recipe for a "passable substitution": Replace each teaspoon of baking powder with 1/2 teaspoon cream of tarter and 1/2 teaspoon baking soda.
For best results with these recipes, use baking powder and baking soda before their "best by" dates. If baking powder is nearing expiration, check to see if it is still active by mixing 2 teaspoons of it in a cup of hot water. If the foaming reaction is weak, toss it.
Here are some more tips for perfect loaves.
Preheat the oven.
Prepare the nuts and fruits ahead of time.
Don't overmix the batter: Too much mixing can result in loaves not properly rising, turning out tough and possibly with tunnels through them.
Tent the loaves with aluminum foil once they begin to brown to prevent over browning.
Loaves that are too compact are a result of too much flour or too much leavening.
Use a knife-a toothpick is too short-to check for doneness by sticking the blade in the center of the loaf. If the knife blade comes out clean, or with a few crumbs attached, it's done.
Shiny pans reflect heat, but dark pans absorb heat so baked goods brown more quickly. If using dark pans, lower the heat by 25 degrees.
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