vs.
Quick breads include all those yummy morning treats you think of coffee cake, muffins, breads, biscuits and popovers. I have to admit I love quick breads. I love baking them and I love eating them. I bake batches of them at a time. I think they are great because they freeze easily, can be made in batches, and are easy to prepare.
So what makes a quick bread quick? The reason these treats are classified in the quick category is they require no kneading or rising time. The leavening comes from baking soda and/or baking powder. The baking powder and soda begin working when the wet ingredients are added to the batter. Double action powders get another shot of rising from the heat reacting with the chemical leaveners. (For interesting discussions on this topic and many other food science topics I suggest reading Harold Mcgee’s On Food and Cooking.)
Next time you are having brunch consider making a couple of quick breads and freezing them to save yourself time on that morning.