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5 Savory Quick Bread Recipes That Rock!

October 10, 2014 by Dana

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Savory Quick Breads. Because not everyone is friends with yeast.


Although I spent a few months of my life doing NOTHING but making yeast breads, I tend to not want to go there at home. I’ve had too many “at home fails” because guess what? Yeast is picky, yeast is finicky, and I don’t have all of the professional equipment bakeries have, like huge mixers, confection ovens, and proof boxes. Sure, making yeast-based breads at home can be done, but to be honest I’m perfectly happy with the bread that we buy (Ezekiel Bread from Food For Life) so I don’t see a reason to make my own. I’ve found a bread product that is 100% whole, all natural, Non-GMO, and my kid’s love it, so why add one more thing to my “Mommy-Do” list?

CAUTION: I’m about to burst a Pinterest Bubble right now. Those perfect looking breads and rolls you see on Pinterest? Your version probably won’t look like them. It takes SKILL to roll and shape breads, know how to score them, and proof them just right. Temperature and equipment have a lot to do with how your yeast breads will turn out, and if you aren’t a professional your results may not come close to what you saw in the pictures. Sure, bloggers and professionals make it look simple. Trust me here, it ISN’T! I know, I know, who likes a Debbie Downer? I promise, good news is coming! 🙂

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Good news in the form of a huge, melt in your mouth, savory muffin-style quick bread? Yes Please!! Not only are these super easy, you can pretty much put anything on top of them to customize them to your liking. I’ve created 5 basic combinations that I think pretty much rock!

Here’s the deal-io. We make a base, fill the muffin cups (or loaf pan if you choose), then top the base with cheeses, veggies, herbs, and even MUSTARD to create these uber-delish mega-muffs perfect for slathering butter, dipping, lunchboxes, and pretty much any other event you can think of. You could even slice these babes in half and throw something in between to create a sandwich. A savory, mega-muffin sandwich?!?!? Is this real life???? 🙂

And we aren’t stopping there *in creepy infomercial man voice* because these muffins are WHOLE WHEAT, naturally sweetened, and flavored with fresh ingredients. Remember, we are all about #betterbaking here, and we are sticking to it!

Speaking of fresh ingredients, I highly recommend using fresh herbs as opposed to dried because you will not get the same results with dried. Now on to the recipe… enjoy!

*Recipe adapted from Food Network Magazine

Savory Quick Bread Base

Ingredients:

  • 1 and 3/4 cups whole wheat white flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp pink Himalayan or Kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 2 large eggs
  • 1 Tbsp pure maple syrup or honey
  • 1 cup sour cream

Directions: In a large mixing bowl whisk together flour, baking powder, baking soda, salt, pepper, and parmesan cheese. In a separate bowl mix oil, eggs, sour cream, and sweetener. Add wet ingredients to dry and stir just to combine evenly. Grease 6 large muffin tins (batter will make 12 small or 1 loaf as well). Evenly distribute batter, then top with desired toppings. Bake at 350 degrees for 25-30 minutes (for large muffins) or 45-55 minutes (for loaf pan).

1. Tomato Mozzarella

Use bread base, top with cherry tomatoes and fresh mozzarella. Optional: fresh basil, garlic.

 2. Jalapeno Cheddar

Use bread base, top with jalapenos and cheddar cheese.

 3. Parmesan Peppercorn

Use bread base, top with freshly cracked black peppercorns, and freshly grated parmesan cheese.

 4. Caramelized Onion and Herb

Use bread base, caramelize onion, and add fresh rosemary and thyme. I used 1/4 onion per large muffin. If you are using a loaf pan I’d suggest 1/2 onion.

 5. Whole Grain Mustard and Feta

Use bread base, top with a big smear of whole grain mustard and crumbled feta cheese.

 

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Filed Under: Breakfast, Recipes, Uncategorized

Previous Post: « Homestyle Sweet Potato and Chicken Soup
Next Post: Cinna-Swirl Sticky Bun Cupcakes »

Reader Interactions

Comments

  1. JLS RUEDA

    October 11, 2014 at 9:58 pm

    Finally! As reading your blog, yours is fantastic as you don’t use any processed ingredients and opt to natural ingredients. Looking forward to all your future posts. Stay healthy and best wishes to your family.

  2. Samantha

    October 21, 2014 at 3:40 pm

    Would leaving out the sweetener have a major effect on the outcome? Flavor or texture-wise?

    • Dana

      October 21, 2014 at 4:58 pm

      I would say that if anything it would cause a more bland final product, but then again it’s only a Tablespoon so maybe not. It’s worth a shot, but I’d add a bit more salt.

  3. Cori

    October 26, 2014 at 11:51 pm

    Can the base be mixed up ahead of time? Like a day ahead and refrigerated until ready to put on toppings and bake? Or can these be made up and baked – and then reheated the next day and still taste as good?

    • Dana

      October 27, 2014 at 12:50 am

      I would go for pre-baking them, wrapping them air tight, and then re-heating the next day. I had one or two left over that I just warmed up in the microwave for a few seconds and then ate with a little butter. It still tasted great and didn’t interfere with the toppings at all. Hope that helps!

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I'm Dana! Foodie + Photographer. Momma of 5. Baby lover. Coffee addict. Cooking through the chaos one recipe at a time! I've built this food blog out of a desire to create and share. My time spend around the table with my family and friends means the world to me. My hope is that you get to feel that too!

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Foodie + Photographer. Momma of 5. I've built this food blog out of a desire to create and share. I feel most alive when I'm talking with family and friends around the table. My hope is that you get to feel that too!

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