why make this recipe

Fruit or Veg Quick Bread is a fantastic recipe to have in your kitchen. It’s simple, quick, and can be enjoyed for breakfast, snacks, or even dessert. The beauty of this recipe is its versatility; you can use any vegetable or fruit you have on hand, making it a great way to use up leftovers. Plus, it’s easy to make, needing minimal equipment and effort, which is perfect for busy days.

how to make Fruit or Veg Quick Bread

Ingredients :

240 grams (2 cups) all-purpose flour
200 grams (1 cup) granulated sugar
10 grams (1 tablespoon) baking powder
1/2 teaspoon kosher salt
113 grams (1/2 cup) neutral oil (vegetable, canola, safflower, grapeseed)
2 large eggs, room temperature
2 teaspoons vanilla extract
85 grams (6 tablespoons) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
2 cups vegetable or fruit base (e.g., mashed bananas, grated zucchini)

Directions :

At least 30 minutes before baking, measure out the milk and set it out with the eggs 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 for muffins or 350°F/175°C for a loaf.
Prep muffin tin(s) with liners or an 8.5 x 4.5-inch loaf pan with parchment paper or non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and any spices if using.
In a separate bowl, whisk together the oil, eggs, vanilla extract, milk, vegetable or fruit base, and any extracts, juices, and/or zests until well combined.
Pour the wet ingredients into the dry ingredient bowl. Stir until just combined without over-mixing.
If using solid mix-ins, gently fold them into the batter.
Divide the batter evenly between muffin cups or pour into the loaf tin, topping with sugar or streusel if desired.
Bake muffins for 16-20 minutes at 400°F or the loaf for 60-70 minutes at 350°F until golden brown and a toothpick comes out clean.
Let muffins cool for at least 10 minutes before serving, or transfer the loaf to a cooling rack after 10 minutes and let it cool for at least 20 minutes before slicing. Drizzle with glaze before serving if using.
Store uneaten muffins or bread covered at room temperature for up to 3 days.

how to serve Fruit or Veg Quick Bread

Fruit or Veg Quick Bread is delightful on its own or served with butter, cream cheese, or a drizzle of honey. You can also enjoy it with a cup of coffee or tea. It’s perfect for breakfast or as a healthy snack throughout the day.

how to store Fruit or Veg Quick Bread

To store uneaten bread or muffins, keep them covered at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap them tightly in plastic wrap or foil and place them in a freezer bag. They can last up to 3 months in the freezer.

tips to make Fruit or Veg Quick Bread

Don’t over-mix: Stir the wet and dry ingredients just until combined. Over-mixing can make the bread tough.
Use ripe fruit or fresh veggies: Choose ripe bananas or fresh zucchini for the best flavor.
Experiment: Feel free to add nuts, chocolate chips, or spices to customize the flavor to your liking.

variation

You can switch up the base by using different fruits or vegetables. For example, substitute grated carrots for zucchini, or use applesauce instead of bananas. You can also add spices like cinnamon or nutmeg for a warm flavor.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour. Start with half and see how you like it.

What can I use if I don’t have vegetable oil?
You can use other types of neutral oil like canola, safflower, or grapeseed oil.

How can I tell when the bread is done baking?
The bread is done when it’s golden brown and a toothpick inserted into the center comes out clean. For muffins, they usually bake faster, so keep an eye on them!