Quickbreads are breads leavened with baking powder or baking soda rather than yeast, so they do not require time to rise, rest, or proof. They include banana bread, zucchini bread, gingerbread, pumpkin bread, orange cranberry bread, Irish soda bread, and drop biscuits. Despite being called bread, quickbreads are cake in loaf, bundt, round, or muffin forms, usually unfrosted though sometimes glazed. Their convenience makes them suitable for novice or teen bakers and for breakfast or other occasions when cake might feel too indulgent. Quickbreads are typically made with a stir-and-dump approach, supporting quick preparation and reliable results.
"Quickbreads are breads that are leavened with baking powder or baking soda, as opposed to yeast, including banana bread, zucchini bread, gingerbread, pumpkin bread, orange cranberry bread, Irish soda bread and even drop biscuits. The "quick" part refers to the fact that quickbreads don't require time to rise, rest and proof. As for the "bread," part of the equation, that's a misnomer. There's no getting around it: quickbreads - whether a loaf, a bundt, a round or a muffin, are cake - unfrosted (though sometimes glazed) cake."
"The nice thing about quickbreads is that, because of the name, or maybe because of the slice of a loaf shape, or the lack of icing, we allow ourselves to eat it on occasions that we wouldn't necessarily allow ourselves to eat cake. Take breakfast, for instance."
"They also couldn't be easier. They're the perfect thing for the teen or novice baker in your household, which might even be you. I learned to bake with quickbreads - carrot cake, which of course is a bread with frosting on it, zucchini bread (from the late legendary Lee Bailey, who called for it to be baked in a coffee can!) and my aunt Jeanette's orange walnut bread were staples on my young baking repertoire."
"Making quickbreads is by and large a stir-and-dump proposition. Occasionally, the"
Read at Los Angeles Times
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