Warm your kitchen up this winter by turning on your oven and preparing a hearty quick bread. Filled with winter veggies, snug seasonings, and toasty nuts, these seven no-knead recipes will brighten any cold and dreary day. From Cranberry-Cornmeal Quick Bread to Chocolate Walnut Espresso Loaf to Bourbon Raisin Pecan Bread, cold winter weather is no match for these cozy quick breads!
1. Cranberry-Cornmeal Quick Bread
Whole wheat flour, cornmeal, maple syrup, pecans, and cranberries create a quick bread that will wake you — and your tastebuds — up in the morning. Bon Appétit’s recipe via Epicurious, which yields 1 loaf, can be frozen for up to two weeks; we suggest making a double batch and saving one loaf for later!
- Nonstick vegetable oil spray
- 1 cup unbleached all purpose flour
- 1 cup white whole-wheat flour or regular whole-wheat flour
- 1 cup medium-grind whole-grain cornmeal or regular cornmeal
- ½ cup sugar
- 1½ teaspoons salt
- 1½ teaspoons baking powder
- 1¼ cups buttermilk
- ½ cup (1 stick) unsalted butter, melted
- ½ cup pure maple syrup
- 2 large eggs
- ½ teaspoon maple extract
- ¾ cup chopped pecans, plus 10 pecan halves for garnish
- ¾ cup dried cranberries (about 4 ounces)
Directions: Position rack in center of oven and preheat to 350 degrees Fahrenheit. Spray a 9-by-5-by-3-inch metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, eggs, and extract in medium bowl. Add buttermilk mixture to flour mixture; stir just until blended.
Stir in ¾ cup chopped pecans and cranberries. Spoon batter into pan. Arrange pecan halves in row down center of batter. Bake bread until top is golden brown and paring knife inserted into center of bread comes out clean, tenting bread loosely with foil if browning too quickly, about 1 hour 10 minutes. Cool in pan on rack 20 minutes. Turn out onto rack; cool.
2. Squash Tea Bread
Winter squash, honey, and sugar create a sweet bread that works well for breakfast or a midday snack. If you’d like to make your own squash purée to use in Eating Well’s recipe, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet, baking in a 375 degree oven for about 50 minutes. Cool, and then scrape out the flesh with a fork.
- ⅔ cup all-purpose flour
- ½ cup whole-wheat pastry flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¾ cup squash purée
- ½ cup sugar
- ¼ cup honey
- ¼ cup canola oil
- 1 large egg
- 1 large egg white
Directions: Preheat oven to 350 degrees Fahrenheit. Lightly oil and flour a 9-by-5-inch loaf pan. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice, and cloves in a medium bowl until combined. Beat squash purée, sugar, honey, and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
3. Chocolate Walnut Espresso Loaf
Whether you’re looking for a caffeinated breakfast or a warming dessert, Serious Eats’ Chocolate Walnut Espresso Loaf is perfect for you. Despite the chocolate, this recipe isn’t overly sweet; cocoa powder and espresso give it a slightly bitter taste, while the walnuts add a satisfying crunch. It yields 8 servings.
- 1½ cups (7.5 ounces) all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup (7 ounces) sugar
- ½ cup grapeseed oil
- 1 cup Greek yogurt
- ½ teaspoon vanilla extract
- ½ cup plus 4 tablespoons chopped walnuts
Directions: Grease an 8-by-4-inch loaf pan with oil and lightly dust with flour, knocking out any excess. Adjust oven rack to middle position and preheat oven to 350 degrees Fahrenheit. In a small bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt; set aside. In a large bowl, whisk together eggs and sugar until smooth. Add grapeseed oil, yogurt, and vanilla extract and whisk until combined.
Add dry ingredients to bowl and whisk until just combined. Stir in ½ cup walnuts. Pour batter into prepared pan and smooth top. Sprinkle remaining walnuts over top of cake. Bake until top is dry and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 15 minutes then turn out onto a wire rack to finish cooling.
4. Whole Wheat Molasses Bread
This Whole Wheat Molasses Bread finds the perfect balance between sweet and savory, making it a great option for breakfast, lunch, or dinner. The New York Times’ recipe via Joy the Baker yields one 8-by-4 or one 9-by-5-inch loaf.
- 1⅔ cups buttermilk or plain yogurt
- 2½ cups whole wheat flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup molasses
Directions: Place a rack in the center of the oven and preheat oven to 325 degrees Fahrenheit. Grease and flour a loaf pan. In a large bowl, whisk together flour, cornmeal, salt, and baking soda. In a small bowl whisk together buttermilk or yogurt and molasses. Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry.
Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.
5. Winter Squash Banana Bread
Winter squash pairs perfectly with ripe banana and walnuts, creating a hearty loaf that you’ll love waking up to. Taste of Home’s recipe yields 32 servings. If you’d like a spread that will complement this delicious bread, we suggest pairing it with About.com’s Banana Butter.
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground allspice
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup frozen cooked winter squash, thawed
- 1 cup mashed ripe bananas, about 2 medium
- 1 cup chopped walnuts
Directions: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder, and salt. In another bowl, beat the eggs, oil, and vanilla; add squash and bananas. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8-by-4-inch loaf pans. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
6. Bourbon Raisin Pecan Bread
Fight off frigid winter weather by enjoying a slice Recipe Goldmine’s Bourbon Raisin Pecan Bread via Food.com. Bourbon, raisins, and pecans work together to create a cozy quick bread that’s filled with fragrant flavors. The recipe yields 2 loaves.
- ¾ cup raisins
- ⅓ cup bourbon
- ¾ cup butter or ¾ cup margarine, softened to room temp.
- 6 eggs, whites and yolks separated
- 1½ cups white sugar, divided
- 2¼ cups flour
- 1½ teaspoons vanilla extract
- 1 cup pecans, chopped
Directions: Preheat oven to 350 degrees Fahrenheit. Soak raisins in bourbon for 2 hours and drain, reserving bourbon. Add more bourbon to make ⅓ cup. Grease two bread loaf pans and line pan bottoms with greased wax paper. Cream butter and ½ cup of sugar until light and fluffy. Add egg yolks, one at a time, beating well.
Add flour in thirds, alternating with bourbon. Mix until blended. Stir in raisins, pecans, and vanilla extract. With clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1 cup of sugar; beat until stiff. Fold egg whites into batter; turn into pans and bake for 1 hour.
7. Clementine and Rosemary Quick Bread
In addition to being chock-full of zesty spices, Parade’s CommunityTable.com’s quick bread also contains immunity-boosting vitamin C, making it a great loaf to nosh on during flu season. Web MD explains that vitamin C has many other noteworthy health benefits too, including protection against immune system deficiencies, cardiovascular disease, prenatal health problems, and eye disease. We guarantee this light-tasting bread will brighten any gloomy day!
- 6 to 8 clementines
- ¼ cup coconut oil, more as needed
- 2 cups all-purpose, unbleached white flour
- 1 cup white or whole wheat flour
- 1 cup coconut sugar
- 1 tablespoon, plus 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon minced fresh rosemary
- 1 teaspoon vanilla
- 1 egg, room temperature
- ½ cup roughly chopped walnuts, more as needed for garnish
Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-by-5-inch loaf pan with coconut oil. Set aside. Zest two clementines and set aside the zest. Place peeled clementine segments in the bowl of a food processor or blender. Process until liquid. Set aside. Toss clementine zest, flours, coconut sugar, baking powder, salt, spices, rosemary, and vanilla in a large bowl. Whisk coconut oil, clementines, and egg together in a medium bowl.
Mix the liquids and walnuts in the flour mixture until just incorporated. The batter should be shaggy and not smooth. Using a spatula to scrape the sides of the bowl, spoon batter into greased loaf pan. Garnish with extra walnuts. Bake for about 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean or with a little bit of crumb. Cool for about ten minutes on a wire rack. Remove bread from the loaf pan. Let cool before serving.