Quick bread are basically bread that do not contain yeast. Instead of yeast, there is presence of baking powder as the raising or leavening agent.
Baking powder is a dry raising / leavening agent that consists of cream of tartar and sodium bicarbonate, which helps in increasing volume and make the cake or bread more lighter releasing gas which eventually creates bubbles and rises when its baking. Quick bread take the least amount of time to whip up and that’s why I like this method much better but sometimes I do like to play with my dough especially a yeast bread dough, but there is indeed time for everything :).
I made a couple of changes from the original recipe, for instance, this recipe called for 2 cups of plain brown sugar, and since I’m trying to cut down on processed sugar, I will be using a low carb – D.I.Y. brown sugar that I have a recipe on, find it HERE if you are interested in that, then decided to use only 1 cup of the low carb sugar in this recipe. The other change I made was to use whole milk instead of the buttermilk it originally called for. The result was utterly super moist and fluffy. Just perfect.
I’ll have to say that treacle (Molasses) in the low carb brown sugar brought so much flavor and depth in the texture of the quick bread and since I didn’t use much sugar it was mildly sweet, which was really good for my palate.
When it comes to the type of flour used, nothing is cast on stone. We get to use what we currently have at hand and make a few twitches here and there. Whether you only have all-purpose flour, cake flour, self -raising flour or gluten free flour, just use that. There is nothing wrong with a little substitute. Remember if you decide to use self-raising flour and choose my recipe to make this quick bread, EMIT the baking powder since the flour already has components of it.
The salt not only tones down the other flavors thus balancing it all out, but it also strengthens the gluten – that’s if you decide to use a gluten type of flour such as cake flour, self raising or all-purpose flour.
The milk and the vegetable oil used add more moisture to the texture and structure, while the eggs are just the glue to everything as they add a source of proteins to the mixture. The ultimate flavoring came from the orange zest and the additional orange garnish and it just takes it up a notch by gifting it with such a citrus-y taste and aroma I believe its the perfect balance.
These quick bread make the best gifts not only for the holiday season, I mean, any time you are on a baking marathon, gift them to someone and put a smile on their faces.
In terms of storage, wrap them as a whole bread or slices them first them and tightly cover them with cling film and place them in a zip lock bag. This will prevent any unwanted smell from the other frozen foods to affect it. You can freeze up to 3 months. When you need them, just give it an hour to thaw on the counter top, then warm it up in the micro-wave.
With all that said and done, shall we go over the ingredients?
Prep time: 10 mins Bake time: 60 mins Total time: 1 hour 10 mins
Yields: 1-1/2 loaves
Serves: 6 to 8 pax
- 4 cups of all-purpose flour
- 1 teaspoon of salt
- 2 Tablespoons of baking powder
- 1 cup of low carb brown sugar
- 2/3 cup of vegetable cooking oil
- 2 eggs
- 2 cups of whole milk
- 1/2 teaspoon of orange zest
- Low carb brown sugar – for garnish
- Slices of rind-less oranges
- All-purpose flour
Important tools used and needed:
- 2 loaf pans
- measuring baking utensils – cups and spoons
- an Oven
- Wire rack
- A sharp knife
- Rubber spatula
- wire bubble whisk
- Mixing bowls
Step 1: Preheat the oven to 180 degrees Celsius for about 15 mins.
Step 2: Prep the loaf pans by first generously applying butter or margarine on the inner bottom and sides. Dust it with all-purpose flour, and make sure the excess flour is removed. Watch the video above to guide you. Once the bread is baked and cooled, it will peel off like a glove. There’s no need of parchment paper. Trust me.
Step 3: In a large mixing bowl, add in the wet ingredients including the orange zest, and whisk those together until well combined.
Step 4: In a different large bowl, add in the dry ingredients including the brown sugar, whisk those together.
Step 5: Add the wet to the dry ingredients, and with the help of a rubber spatula, gently fold the mixture together while rotating the bowl. DO NOT USE A WHISK at this stage. Remind yourself not to over mix the batter. Once most of the flour has been mixed in well, STOP FOLDING.
Step 6: Add the batter into the prepped pans, remember to leave 1 inch space on the pan, that will give room for the rising while it bakes. Sprinkle some of the brown sugar on top and garnish with the orange slices. Gently tap the pan on your counter top just to make sure there aren’t any air bubbles formed at the bottom of the pan.
Step 7: Bake in the preheated oven for 1 hour – (If you are making mini breads, 40 to 45 mins is the perfect time). Once baked, insert a tooth pick or a BBQ stick right at the center to make sure its well cooked through, if so, place it on a wire rack to cool slightly.
Step 8: Once cooled slightly, just run a thin knife round the edges, but the bread should come out easy and clean.
Step 9: Slice and serve with a tall glass of milk – its my favorite combination when dealing with a sweet treat.