Customizable Quick Bread from Baker Bettie’s Better Baking Book
This fruit or veg quick bread master recipe comes straight from my book, Baker Bettie’s Better Baking Book. It is completely customizable to make things like banana bread, zucchini bread, apple muffins, carrot muffins, and endless more variations.
One of the key features of my new book, Baker Bettie’s Better Baking Book, is that all of the recipes are master recipes. This means they are completely customizable. It is so fun to be able to make endless variations of baked goods all from one recipe.
Today I’m sharing with you perhaps my favorite customizable recipe from the book: The Fruit or Veg Quick Bread Master Recipe. This recipe can be used to make muffins or a loaf and makes the most perfect banana bread, zucchini bread, carrot muffins, pumpkin muffins, cinnamon apple bread, and the list goes on and on.
Let me show you have to make this super simple batter and then I want to challenge you to come up with your own variation idea for a chance to win a Kitchenaid stand mixer! You have until the end of November 2021 to enter this giveaway and one winner will be randomly selected to win a signed copy of my book as well as a KitchenAid mixer! Two additional winners will also be selected to win a signed copy along with a collection of my favorite baking tools!
How to Enter Baker Bettie’s Better Baking Book Giveaway
- Tell Baker Bettie what flavor variation of the Fruit or Veg Quick Bread Master Recipe you would make first using this Google Form. This can be your own idea using the flavor chart listed in the post, or one of the suggested flavor variations in the note section of the recipe.
- For an optional additional entry, actually make your variation and submit a picture of it on the Google Form!
- For another optional additional entry, share about Baker Bettie’s Better Baking Book and/or the recipe you made on any of your public social media platforms. Tag @bakingbettie in the post and add the link to your Google Form entry. You may enter multiple links to posts on different social media platforms for multiple additional entries.
Details About the Giveaway
- Entries must be submitted via this Google Form.
- The contest runs from November 4th, 2021 through November 30th, 2021 at 11:59 PM CDT.
- One (1) winner will be selected at random to win a signed copy of Baker Bettie’s Better Baking Book as well as either a KitchenAid Professional Series 5 Qt Bowl-Lift Stand Mixer or a KitchenAid Artisan Series 5 Qt Tilt-Head Stand Mixer. (This giveaway is funded by Kristin “Baker Bettie” Hoffman and is in no way sponspored by or affiliated with Kitchenaid)
- Two (2) additional winners will be selected at random to win a signed copy of the book as well as a collection of Baker Bettie’s favorite baking tools.
- Contest is open worldwide.
- You must be at least 18 yrs of age to enter.
- No purchase is necessary to enter this giveaway.
How to Make a Batter Bread
A batter bread is a quick bread that is made from a batter rather than a dough. This includes things like muffins and quick loaf breads like banana bread or zucchini bread.
The mixing method utilized to make batter breads is called The Muffin Mixing Method and it is actually quite simple to execute. It involves mixing the dry ingredients in one bowl, the wet ingredients in a separate bowl, and then combining them together.
It was very important to me to have tons of step-by-step photos in the book. Each recipe section includes detailed images and written instructions reviewing the mixing method that will be used for the following recipes.
My hope is that this will help you connect the dots with other recipes to see patterns of mixing methods and feel more confident when tackling new recipes.
How to Make a Flavor Variation of a Master Recipe
- The following recipe in this post is a master recipe, also sometimes referred to as a base recipe. Think of it as a blank canvas for you to flavor however you like!
- This particular master recipe calls for you to choose a fruit or vegetable base. This is the only required section of the flavor chart that you must use.
- Once you choose your base flavor, you can choose to add spices, extracts, solid mix-ins, and a topping if you like. The flavor chart is by no means comprehensive but should help guide you to decide what flavors to use.
- You can also choose to make this recipe as muffins or a loaf. The possibilities are truly endless!
Get Your Copy!
Baker Bettie’s Better Baking Book is available at all major book retailers! Get your copy today!
Flavoring Your Batter
Use this chart of flavoring options as a guide for flavoring your bread. Mix and match as you like.
Fruit or Veg Base
(required, choose one base for your batter)
- 480 grams (2 cups) mashed ripe banana
- 480 grams (2 cups) pumpkin puree
- 225 grams (2 cups) shredded carrot
- 225 grams (2 cups) shredded apple (peel can be left on or taken off)
- 225 grams (2 cups) shredded zucchini (courgette) or yellow summer squash (peeled or unpeeled)
Extracts & Zests
(use 1-2 of these if desired)
- ½ teaspoon almond extract
- ¼ teaspoon anise extract
- 2 tablespoons lemon, lime, or orange juice + 2 tablespoons lemon, lime, or orange zest
(use up to 2 ½ cups total solid mix-ins if desired. Choose as many as you like within this volume. Recommended to only use up to 2 cups of any single mix-in)
- chocolate chips or chunks (milk, semi-sweet, dark, white)
- chopped nuts (walnuts, pecans, almonds, pistachios)
- oats (only use up to 1 cup, old-fashioned or quick oats)
- dried fruit (cranberries, cherries, raisins, currants)
- shredded coconut
(use up to 2 ½ teaspoons of combined spices if desired)
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon clove
- ¼ teaspoon allspice
- 2 teaspoons pumpkin pie spice
- 2 teaspoons apple pie spice
(use one of these toppings if desired)
- 240 grams (2 cups) all-purpose flour
- 200 grams (1 cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- 2 grams (½ teaspoon) kosher salt
- 113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grapeseed)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
- 2 cups vegetable or fruit base (see the preceding flavor chart for ideas and weight measurements)
This is a master recipe meant to be used to make a wide variety of flavor variations. Proceeding the recipe you will find a flavor chart with ideas on how to customize your batter. You can also find some flavor variation suggestions in the note section at the end of the recipe.
- At least 30 minutes before baking, measure out the milk and set it out with the egg to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 400°F/205°C if making muffins and 350°F/175°C if making a loaf.
- Prep your muffin tin(s) with muffin liners (the base recipe will make about 10 muffins and if you add 2 ½ cups of optional mix-ins it will make 14-16 muffins). Alternatively, prep an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray.
To Make the Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and any spices if using.
- In a separate bowl, lightly whisk together the oil, egg, vanilla extract, milk, vegetable or fruit base, and any extracts, juices, and/or zests if using until well combined.
- Pour the wet ingredients into the dry ingredient bowl.
- Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
- If using any solid mix-ins, gently fold them into the batter.
- Divide the batter evenly between the muffin cups, leaving about ½-inch from the top, or pour into your loaf tin. If using, sprinkle the sugar or streusel topping liberally on each muffin or on top of your loaf.
- For muffins, bake at 400°F/205°C for 16-20 minutes or for a loaf, bake at 350°F/175°C for 60-70 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
- For muffins, set the muffin trays on a cooling rack to cool for at least 10 minutes before serving. For a loaf, transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
- If using a glaze, drizzle it on right before serving.
- Store uneaten muffins or bread covered in foil or plastic wrap at room temperature for up to 3 days.
Flavor Variation Ideas
- Chocolate Chip Banana Bread/Muffins: Use mashed banana as the base ingredient. Use dark brown sugar in place of the granulated sugar. Add 1 ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and 175 grams (1 cup) mini chocolate chips to the batter. Sprinkle with turbinado sugar before baking.
- Zucchini Bread/Muffins: Use shredded zucchini as the base ingredient, add 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 100 grams (1 cup) toasted chopped walnuts to the batter.
- Loaded Carrot Bread/Muffins: Use shredded carrot as the base ingredient, add 1 ½ teaspoons cinnamon, 1 ½ tablespoon orange zest, 2 tablespoons orange juice, 100 grams (1 cups) toasted chopped pecans (page ), 150 grams (1 cup) raisins, and 50 grams (½ cup) shredded sweetened coconut to the batter.
- Apple Spice Oat Bread/Muffins: Use shredded apple as the base ingredient, add 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and 100 grams (1 cup) oats to the batter. Top with streusel topping before baking.
- Caramelized Pear Quick Bread
- Simple Carrot Muffins with Powdered Sugar Glaze
- Cinnamon Apple Bread with Walnuts