Brown Sugar Quick Bread – Perfect for Tea Time

 

I have a delicious quick bread recipe to share with you today!  No yeast required, just simple store cupboard ingredient, put together in a simple and tasty way. No waiting for the bread to rise. No faffing about with special equipment!

Just mix, spread into the pan and bake.

I love quick breads.  They are a real favorite around here to enjoy with a hot drink. They also make great sandwiches to serve at tea parties, sliced thin and spread with cream cheese or butter.

 

This Brown Sugar Quick Bread recipe is especially delicious. Sweetened and flavored only with brown sugar, it goes together quickly and easily. It is made with staple ingredients and can be put together and be baking in the oven in in not much more than five minutes of time.

You don't even have to crack out the stand or hand mixer. It can all be done with a whisk and a spoon.

I am a person who loves to enjoy my quick breads, slice thin and spread with softened butter. I enjoy them warm. I enjoy them cold.  Simply put, I just plain enjoy them, and this tasty version is one of my favorites. From my Big Blue Binder, this is a simple quick bread recipe that I have had for a very long time. Handed down to me from a friend a long time ago. Enjoy!

 

WHAT YOU NEED TO MAKE

BROWN SUGAR QUICK BREAD

Pretty simple everyday baking cupboard staples.

• 1 cup (200g) soft light brown sugar, packed (The cup should hold the shape of the sugar when dumped out.)
• 2 cups (250g) plain all-purpose flour, unsifted (Spoon into the measuring cup and level off with a straight edge.)
• 1 TBS Baking Powder (I like to use aluminum free as I have a sensitivity to aluminum. That is all I can taste.)
• 1/2 tsp salt (I used fine sea salt.)
• 1 large egg (The equivalent in the U.K. is a medium sized egg.)
• 1 cup (240ml) whole milk (You can use semi skim if that is all you have, but I do not recommend using no fat milk.)
• 1/3 cup (80ml) vegetable oil (I used light olive oil.)

 

HOW TO MAKE

BROWN SUGAR QUICK BREAD

This is as simple as mixing the combined dry ingredients and the combined wet ingredients together, scraping the batter into a prepped pan and baking!

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 by 4-inch loaf tin and line with baking paper if desired. (I like to add some paper so that I can lift it out easily when done.)
2. Whisk the brown sugar, flour, baking powder and salt together in a bowl. Set aside. (I use a wire whisk to do this.)
3. In a large bowl, whisk together the milk, egg and vegetable oil until well combined. (Again, I use a wire whisk to do this.)
4. Stir in the dry ingredients just to combine. It will not be smooth and lump free, but there should be no obvious dry streaks of flour. (I do this with a wooden spoon. Do NOT overmix.)
5. Spread in the prepared loaf tin. Use a knife and make a cut down through the center along the length of it. (This makes a nice crack in the top. It is an optional step.)
6. Bake in the preheated oven for 50 to 60 minutes until done. A toothpick inserted in the center should come out clean and the top should spring back when lightly touched.
7. Leave to cool in the tin for 10 minutes before lifting out to a wire rack to cool completely.
8. Store in an airtight container.

 

WHAT IS A QUICK BREAD??

A quick bread is a type of bread that does not use yeast as a leavener. Instead, it will use baking powder or baking soda, or a combination of the two.

They come in both sweet and savory versions, as well as in loaf and muffin shapes. Think Banana Bread or Bran Muffins. Both are what is known as quick breads.

Baking Powder Biscuits or Scones are also known as quick breads.

 

FREQUENTLY ASKED QUESTIONS

HOW LONG WILL THIS QUICK BREAD KEEP?

This bread will keep for up to 5 days stored at room temperature in an airtight container or wrapped in clingfilm. Alternately you can keep it in the refrigerator, tightly wrapped for up to a week. Bring to room temperature before serving.

CAN THIS BE FROZEN?

This bread can absolutely be frozen. It will keep, tightly wrapped, for up to three months in the freezer. I wrap it in plastic cling film first and then in aluminum foil. Bring to room temperature before serving.

CAN I ADD CHOCOLATE CHIPS, NUTS OR DRIED FRUIT?

For sure! White, milk, or semi-sweet chocolate chips make an excellent addition. Alternately, you can add chopped toasted walnuts or pecans.  Raisins or dried cranberries or blueberries make another excellent addition.

Want to spice it up?  Simply add cinnamon, ginger, nutmeg or all three to the brown sugar/flour mixture when putting the loaf together. I wouldn't add any more than 1 tsp altogether.

 

HINTS AND TIPS 

FOR QUICK BREAD SUCCESS

If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!

1. Make sure all of your ingredients are at room temperature unless otherwise specified.

2. Use the best quality ingredients that you can afford and at your disposal.

3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.

4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients. 

5. Do not over combine the dough.  A light hand is preferable.  A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.

6. Spoon into your baking pan/tin as soon as possible after combining in order to gain the maximum lift from the leavening used.

 

A FEW OTHER

QUICK BREADS YOU MIGHT ENJOY

CRANBERRY, NUT & ORANGE BREAD - Adapted from a beloved vintage cookbook, this is a timeless quick bread that is bursting with tart cranberries, crunchy toasted walnuts, and the bright zest of fresh orange. Yeast free, no waiting, just mix, bake and enjoy!

CHEESE & PEPPER BREAD - Not all quick breads need to be sweet! This is a savory quick bread that goes wonderfully with soups or hearty stews or sliced thin for elegant tea sandwiches spread with Boursin or cream cheese. It is rich with sharp cheddar cheese and flecked with coarse black pepper. A no-fuss loaf that delivers big flavor with minimal effort!

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Yield: one 8 by 4-inch loaf

Author: Marie Rayner

Brown Sugar Quick Bread

Prep time: 5 MinCook time: 60 MinTotal time: 1 H & 5 M

Delicious and easy to make, this is a quick bread that everyone is sure to love. The brown sugar gives it a lovely almost caramel flavor.

Ingredients

• 1 cup (200g) soft light brown sugar, packed
• 2 cups (250g) plain all-purpose flour, unsifted
• 1 TBS Baking Powder
• 1/2 tsp salt
• 1 large egg
• 1 cup (240ml) whole milk
• 1/3 cup (80ml) vegetable oil

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 by 4-inch loaf tin and line with baking paper if desired. (I like to add some paper so that I can lift it out easily when done.)
2. Whisk the brown sugar, flour, baking powder and salt together in a bowl. Set aside.
3. In a large bowl, whisk together the milk, egg and vegetable oil until well combined.
4. Stir in the dry ingredients just to combine. It will not be smooth and lump free, but there should be no obvious dry streaks of flour.
5. Spread in the prepared loaf tin. Use a knife and make a cut down through the center along the length of it. (This makes a nice crack in the top. It is an optional step.)
6. Bake in the preheated oven for 50 to 60 minutes until done. A toothpick inserted in the center should come out clean and the top should spring back when lightly touched.
7. Leave to cool in the tin for 10 minutes before lifting out to a wire rack to cool completely.
8. Store in an airtight container

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