There are so many wonderful quick breads, such as banana, zucchini, strawberry, cranberry, lemon and the list goes on. Check this category for all quick breads, including spoon breads, pancakes and waffles.

Gum Drop Cake


2 Cups Shortening
1 Cup White Sugar
1 Cup Brown Sugar
4 Eggs
4 Cups All Purpose Flour
2 Cups Applesauce
2 Teaspoons Baking Soda
1 Cup Dates
1 Cup Brazil Nuts
1 Cup Small Gum Drops
1 Cup Golden (White) Raisins
2 Teaspoons Cinnamon
2 Teaspoons Nutmeg
2 Teaspoons Allspice


Preheat oven to 350°

Cream the shortening, white sugar and brown sugar in a large bowl. Mix in the eggs, cinnamon, nutmeg and allspice. In a small bowl stir the baking soda into the applesauce. Alternating, add the flour and applesauce, mixing until blended. Fold in the dates, nuts and gum drops.

Pour into 2 well-greased 9” x 5” x 3” load pans. Bake for 60 minutes or until done. Remove from pan and cool completely. Store tightly wrapped.

Cinnamon Buns

1 Tube Pillsbury Grand’s Buttermilk Biscuits
¼ Cup (1/2 Stick) Margarine
½ Cup Granulated Sugar
1 Tablespoon Cinnamon


Preheat oven to 350°

Melt the margarine in a small bowl. Mix the sugar and cinnamon in a zip-top bag. Adjust the cinnamon to taste.

Place one biscuit in the melted butter, turning, with a fork, until coated. Drop the biscuit into the cinnamon/sugar mixture and shake gently. Place the cinnamon buns in an ungreased, 8-9 inch round baking pan. The buns will touch in the pan. Repeat until all the biscuits are coated with margarine and the sugar cinnamon mixture. Bake for 14 – 18 minutes. Tops will brown lightly and look dry when done. Serve warm.

Note: Smaller Pillsbury biscuits also work well.

Banana Bread


2/3 Cup Shortening
1 Cup White Sugar
4 Eggs
3 ½ Cups All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt (I use a scant teaspoon for a healthier bread)
2 Cups Ripe Bananas, Mashed
1 Cup Chopped Walnuts or Pecans

Read more: Banana Bread

Pumpkin Bread


1 Cup Vegetable Oil
2 Cups Granulated Sugar
4 Eggs
1 Teaspoon Nutmeg
½ Teaspoon Cloves
½ Teaspoon Ginger
2 Teaspoons Cinnamon
1 Teaspoon Salt
3 Cups All Purpose Flour
2 Teaspoons Baking Soda
1 – 16 oz. Can of Pumpkin


Preheat oven to 350°.  Grease two, 9 x 5 x 3  inch bread pans, with cooking spray or shortening.

In a large mixing bowl, beat the oil and sugar with an electric mixer. Add the eggs and beat until well mixed.

Add the spices and salt, to the sugar mixture, and mix until combined. Add the flour and baking soda, mixing just until combined. Mix in the pumpkin. Spoon the batter into two greased bread pans.

Bake at 350°, for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans, on cooling rack, for 10 -15 minutes. Remove loaves to cooling rack and cool completely before wrapping. Serve with whipped topping.

Mexican Spoon Bread


1 Cup Yellow Corn Meal
2 Eggs
½ Cup Milk
1/3 Cup Shortening (Melted)
1 Can Cream Style Corn
½ Teaspoon Baking Soda
1 Scant Teaspoon Salt
1 Small Can Green Chilies
1 lb. Cheddar Cheese (Grated)

Read more: Mexican Spoon Bread

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