Sweet Potato Quick Bread Recipe | Magnolia Days (2024)

FAQs

What is the secret to success when making quick breads? ›

Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).

Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing.

TIPS FOR MAKING QUICK BREAD

Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle. Dry baked goods are not enjoyable, so it's always important to closely monitor baking time to prevent overbaking.

Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture.

Overmixing is a common problem with quick breads and is certain to happen with an electric mixer. Use only 15 to 20 light hand strokes with a spoon when mixing the combined liquid and combined dry ingredients together. There should be some lumps in the batter. Overmixing is a common problem with quick breads.

Muffin and Quick Bread Ratio of Ingredients

Sugar, in addition to its interaction with fats, adds flavor, color, and aids in the tenderization of the batter. Eggs provide structure and act as an emulsifier by surrounding fat particles and helping trap air contributing lightness and volume.

First, why the crack occurs: Since quick breads and pound cake batters tend to be thick and dense, the exterior bakes first. But as the center of the cake continues to bake, releasing moisture, it rises, pushing through the top crust, and creating a crack.

How long can quick bread batter sit before baking? ›

Let it Sit on the Counter for 15 minutes.

Since the batter is cold, taking it out of the fridge helps it warm up a little to ensure a successful bake, where the batter bakes all the way through. If you skip this step, the crust can get too dark before the center is done. Use this time to do whatever you want!

Baking powder and baking soda are used to leaven baked goods that have a delicate structure, ones that rise quickly as carbon dioxide is produced, such as quick breads like cornbread and biscuits.

Quick bread is any bread leavened with some leavening agents other than yeast or eggs.

An over mixed batter creates tough and rubbery muffins/quick breads. Since over-mixing will cause “tunnels” – holes where the air bubbles can escape – which will make the quick bread tough. Creaming Method – The butter and sugar are creamed together until smooth and fluffy.

The editors said one of the most common reasons layer cakes and quick breads fall is that the pan is overfilled. “If the batter reaches the top of the pan and still needs to rise, it will collapse,” they wrote. They also recommended checking to make sure the leavening (baking soda or baking powder) was not stale.

To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.

The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.

A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly.