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Sweet and Savory Quick Bread Recipes

We love a quick bread, they’re a breeze to throw together, freeze beautifully, and are a great activity if you are with your kids and looking for something to do.

Enjoy a slice with a bowl of soup or a steaming cup of tea, and you have all the trappings of a sweet perfect day. The folks at Marcia Selden Catering have shared their favorite sweet and savory quick bread recipes. Enjoy our recipes for: Earl Grey Zucchini Quick Bread; Almond Butter, Honey, Banana Quick Bread; Sundried Tomato and  Pesto Quick Bread & Prosciutto & Gruyere Quick Bread. You’ll want to try them all!

Earl Grey Zucchini Quick Bread

3¼ C. all-purpose flour

1 tsp. kosher salt

1 tsp. ground nutmeg

2 tsp. baking soda

1 tsp. ground cinnamon

3 C. sugar

1 C. vegetable oil

4 eggs, beaten

1/3 C. earl grey tea

1 tsp. vanilla extract

2 C. grated zucchini

1 tsp. orange juice

1 Tbs. grated orange zest

Optional- 1 C. dark chocolate chips

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, tea, zucchini, vanilla extract, orange juice and zest (if using chocolate chips, add now). Mix wet ingredients into dry and pour into 2 standard loaf pans, sprayed with nonstick spray.  Bake for 1 hour, or until a cake tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Almond Butter, Honey, Banana Quick Bread

3 large, over ripe bananas

¾ C. granular sugar

¾ C. vegetable oil 

1 Tbs. vanilla

2 Tbs. honey

2 eggs

2 C. flour

1 tsp. baking soda

½ tsp. cinnamon

½ tsp. baking powder

½ tsp. salt

C. chunky almond butter

Preheat oven to 325 degrees.

Mash up bananas thoroughly, then add the sugar, oil, honey, vanilla and eggs.

Combine remaining ingredients and pour into a greased loaf pan.

Bake 50-55 minutes (poke a toothpick into the center of the loaf – if it comes out clean, the bread is done).

Let cool 10 minutes and slice away!

Sundried Tomato and  Pesto Quick Bread

1 C. oil-packed sundried tomatoes         

2 C. flour

1 Tbs. baking powder

½ tsp. baking soda

½ Tsp. Kosher salt

chopped, drained, with 2 Tbs. of oil  reserved

¼ C. pesto,

2 large eggs

1 C. milk

Preheat the oven to 350 degrees, spray a loaf pan with nonstick cooking spray and set aside.

In a large bowl combine flour, baking powder, baking soda and salt.  In a medium bowl, add the sun-dried tomatoes, pesto, eggs, milk and oil.  Whisk until well blended.

Combine the liquid mixture into the flour mixture.  Mix with a wooden spoon until just incorporated.  Pour into the prepared loaf pan.

Bake for 45 to 50 minutes or until a wooden stick inserted comes out clean.

Cool in the pan on a wire rack for 10 minutes. 

Prosciutto &  Gruyere Quick Bread

Nonstick cooking spray

2 C. all-purpose flour

1 1/4 tsp. baking powder

3/4 tsp. baking soda

2 1/4 tsp. dry mustard

1/2 tsp. kosher salt

Pinch cayenne pepper

¾ C. milk

1/3 C. vegetable oil

2 Tbs. honey

3 eggs

1½ C. sliced prosciutto

1½ C. shredded gruyere cheese

2 scallions, chopped

Preheat the oven to 350 degrees F. Lightly spray a 9x5x3-inch metal loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 

3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the prosciutto, 1 cup shredded cheese, and scallions.

Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 

½  cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.

Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir 

together the remaining 1 Tbs. honey and milk, and the remaining 1½ tsp. dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn 

the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.