True to their name, quick breads are quick to make, though it should be noted that they’re more like cake than bread. These iconic American treats are delicious for breakfast, as a snack, or for a casual dessert. They’re a perfect handmade gift, and they freeze well, too. But what I love most about them is the infinite number of variations I can make by simply adding flavorings to my basic vanilla batter and finishing with different toppings (or not; it’s also quite tasty on its own).

Master Quick Bread Recipe

This recipe was developed using a standard Pyrex loaf pan. You can experiment with different shapes and sizes; just adjust the baking time accordingly and put a sheet of aluminum foil on the bottom oven rack in case there’s a little overflow due to variations in volume.

Yields one loaf; serves 10

Prep the pan and heat the oven

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan with1 Tbs. softened unsalted butter. Flour the greased pan with2 Tbs. all-purpose flour, tapping out any excess.

Combine the dry ingredients

Add-ins make quick bread more interesting, but don’t overdo it; too many extras may cause the batter to overflow during baking and can make the finished bread crumbly.

In a large bowl, combine9 oz. (2 cups) unbleached all-purpose flour,3/4 cup granulated sugar,1 Tbs. baking powder,3/4 tsp. table salt, andspices, if using (see options below). Whisk until well blended. Stir in dryadd-ins, if using (see options below).

Combine the wet ingredients

If using a wet add-in, be sure to adjust the milk/buttermilk/coconut or your batter will have too much liquid.

In a medium bowl, combine1杯牛奶或buttermilk OR unsweetened coconut milk,2 large room-temperature eggs, and1 tsp. pure vanilla extract. Add awet add-in(see options below) andaromatic flavoring(see options below), if using. Whisk until blended.

Finely grated lemon zest: 1 Tbs.	Finely grated lime zest: 1 Tbs.	Finely grated orange zest: 1-1/2 Tbs.
Finely grated fresh ginger: 2 Tbs.	Pure almond extract: 1/2 tsp.	Pure lemon or orange extract: 1/2 tsp.

Make the batter

Pour the wet ingredients over the dry ingredients. Add4 oz. (1/2 cup) melted and cooled unsalted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Top and bake

Toppings added before baking sink into the batter a bit, which means they’ll stay put.

Sprinkle atopping(optional; see choices below) evenly over the batter (gently pat down nuts so they adhere to the batter).

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Finish the bread

A final flourish of confectioners’ sugar or a sweet glaze dresses up a quick bread.

Let the bread cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar or drizzle with aglaze(optional: see recipe below). Store, covered, at room temperature for up to 2 days.

Glaze Recipe

4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
4 tsp. liquid (water, milk, cream, fresh lemon, orange, or pineapple juice); more as needed

Sift 4 oz. (1 cup) confectioners’ sugar through a medium-fine sieve. In a small bowl, combine the sugar with 4 tsp. liquid (water, milk, cream, fresh lemon, orange, or pineapple juice) until smooth, adding more liquid 1 tsp. at a time until the glaze is just pourable; a cream glaze may need quite a bit more liquid.