The beauty of quick breads is their ease: mix, bake, take, share. They are sweet or savory, studded with fruits or nuts, and full of flavor and endless possibilities. Our gathering featured four sweet and two savory loaves.
Quick breads are in the same family as muffins and scones, and rely on baking powder and soda for rising. The chemicals in the soda or powder react with acids to produce carbon dioxide, the gas that gives baked goods their lift. Baking powder and soda are not interchangeable though, because baking powder is baking soda mixed with cornstarch and a dry acid.
If you find yourself without baking powder, “The America’s Test Kitchen Quick Family Cookbook” offers this recipe for a passable substitution: Replace each teaspoon of baking powder with 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda.
For best results with these recipes, use baking powder and baking soda before their “best by” dates. If baking powder is nearing expiration, check to see if it is still active by mixing two teaspoons of it in a cup of hot water. If the foaming reaction is weak, toss it.