Quick-breads encompass a large family of familiar recipes --  loaves, as well as muffins, scones, biscuits, pancakes, waffles, crepes and more. For some of us, the making of them have become a ritual of sort. I make freshly baked muffins, pancakes or waffles every Sunday for my family or popovers, scones or biscuits for a special meal. Every Christmas, along with cookies, my daughter and I make quick-bread loaves to give as gifts. 

The name "quick" in a quick-bread's title, is derived from the fact that they are mainly leavened with baking soda and/or baking powder, both chemical leaveners. They are quick-acting and allow the bread to begin rising the moment you add the wet ingredients with the dry. On the other hand, yeasted bread requires a lengthy fermentation, measured in hours.  Although, some recipes in the quick-bread category, such as some waffles and pancakes, are still made with yeast, they are usually cooked within an hour or two of mixing. Others are steamed leavened in the oven, such as popovers.

The name "quick-bread" also describes these recipes that are assembled quickly and are baked, fried or cooked immediately. With most, you needn’t worry about culinary prowess in the kitchen, (except for more difficult ones such as doughnuts, crepes and popovers). 

What quick-breads also have in common that they have little gluten structure because they are quickly mixed as opposed to kneading, such as in a bread recipe. You need to be careful about how much and many times recipes will say "DO NOT OVERMIX". They also need to be removed from the oven immediately when done and cannot cool in their pans or they'll get soggy.  

As most of us may have already found, quick-breads are varied in texture and ingredients and flavorings, as opposed to raised breads, which mainly get their complex flavor from fermented yeast. Quick-bread's simplicity allows any baker to focus on the ingredients and season's best fruits and spices:

For the most moist and tender quick-bread and muffin recipes, look for ones with buttermilk and baking soda. Also, low-fat recipes, made with applesauce or other fruit purees, are usually moist and tender. Buttermilk is a tenderizer and the baking soda needs the acid of the buttermilk or applesauce in order to activate.  When substituting milk for buttermilk, for every cup, add in 1/2 teaspoon baking soda and omit 2 teaspoons baking powder. When substituting oil or melted butter with applesauce, do so 1 for 1 and add back 2 tablespoons oil to enhance the recipe's flavor.

All-purpose flour is usually used, but different types of flours and grains, such as whole wheat, buckwheat and soy can be added in as a percentage, only. 

The fats used can be shortening, oil, solid or melted butter. 

Eggs are an important ingredient and are sometimes separated with their whites beaten until stiff for waffle recipes.  Popovers need the fat of plenty of egg yolks to cook through inside while they puff and brown. 

Different liquids, such as water, fruit juice, milk, yogurt, buttermilk are added in. 

A variety of sugars, granulated, brown, honey and many other items can be used. Do not substitute a dry sugar with a liquid one unless you adjust the recipe with lots of testing.

Add-ins such as berries, seeds, nuts, shredded vegetables (carrots and zucchini), spices and flavorings, all of which add greatly to their delicious taste and texture. 

As with all recipes, quick-bread ingredients should be measured carefully. To measure the flour, first fluff it up in its container, spoon it into a dry measuring cup, and then level it with the edge of a dull knife.  Liquid ingredients are poured into a glass measuring cup, first placed on a level countertop, and then read at eye level.  Brown sugar is packed into a dry measuring cup, and applesauce and other thick ingredients are measured in it, as well.  

Most quick breads are prepared the same way:

1. Preheat the oven. Lower the oven temperature by 25° F to prevent overbaking if using a glass pan or a pan with a dark finish.
2. Grease the pan if specified. Shortening, butter or cooking spray can also be used.  
3. Mix the dry ingredients in a large bowl.
4. If shortening or butter is used, cut into the dry ingredients. Use a pastry blender or two knives in an opposing fashion to mix in the fat.
5. Mix the wet ingredients in a medium bowl. Beat them with an electric mixer to allow them to properly aerate and become fluffy.
6. Add the wet ingredients to the dry ingredients. STIR by hand only until combined. DO NOT OVERMIX or use an electric mixer. The mixture will contain some lumps; they are typical, so leave them. If you try and correct them, the batter will be over mixed batter. This creates tough and rubbery quick- breads.
7. Immediately put batter into pans or muffin cups, without stirring again and bake immediately. Quick-breads are usually baked in the middle of the middle shelf  in a well preheated oven. Don't open oven too often to check, which causes a rapid heat loss and problems with the recipe.
8. Bake your quick bread for a little less than the time prescribed by the recipe, and then check for doneness. DO NOT OVERBAKE. It is done when a toothpick, inserted in the center, comes out with a few moist crumbs. A cake tester--a rigid stainless steel wire with a loop handle, can also be used. Visual clues are also when the recipe is golden brown on top, when it pulls away from the sides of the pan, and has a slight resistance to finger pressure.  
9. When done, immediately remove from oven and place the pan, on a wire cake rack to cool slightly, before unmolding. Quick breads should be taken from their pans and cooled on a wire cake rack because if they sit in them, they sweat and the bottoms become soggy. Serve biscuits and scones right out of the oven. Muffins are good warm or reheated. Use a serrated knife to cut quick bread loaves making it an easier job.
10. Quick breads will store well at room temperature, wrapped tightly in plastic for one week, unless they contain cheese or other easy-spoiling dairy products, where they must be refrigerated. They can be frozen in plastic and foil for generally up to three months depending on what you are making.