Quickbread recipe collection

Oatmeal carrot and raisin muffins are a wholesome breakfast bake with grated carrots, plump raisins, rolled oats, and warming cinnamon. No added sugar in the batter itself.

Oatmeal millet muffins with rolled oats softened in boiling water and toasty whole millet for crunch. The morning muffin with two grains, golden tops, and tender, rib-sticking crumb. Freezes well.

Orange-scented zucchini bread brightened with both orange zest and orange extract, studded with pecans. A lighter quick bread with no added oil for a tender, citrusy crumb.

Traditional oatmeal muffins start with overnight soaking in sour milk for extra tenderness. Add dates or raisins, bake 25 minutes for 14 rustic muffins.

Fresh peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

Peanut muffins with a hidden jelly surprise: tender peanut-studded muffins baked around a molten pocket of fruit jam and topped with a crunchy peanut sprinkle. PB and J in muffin form, ready in about 45 minutes.

This is the quickest, easiest, most delicious cornbread. So moist it almost doesn't need a butter pat, but let's not get ahead of ourselves.

Pineapple breakfast bread bakes up tender with crushed pineapple, buttermilk tang, and a warm hit of cinnamon. Cut-in butter gives it a scone-style crumb. Serve warm with cream cheese spread.

Quick Native American fry bread: four-ingredient dough fried golden, served sweet with honey or savory as a taco base. Simple, fast, deeply traditional.

Sausage muffins combine cornbread batter with crumbled breakfast sausage and Parmesan cheese for a portable savory breakfast. Freezer-friendly and great on the go.

Two recipes in one: tangy sourdough buttermilk biscuits baked golden or fried sourdough scones from the same overnight starter dough. Use your sourdough discard for fluffy, flaky results.

Flaky buttermilk raisin scones with a hint of nutmeg, brushed with egg white and sugar for a golden crunch. Ready in 45 minutes with a whole-wheat variation included.

Buttery blueberry muffins bursting with berries thanks to a clever trick: mashing half a cup of blueberries into the batter for intense fruit flavor in every single bite.

Whole wheat zucchini oatmeal muffins fold grated zucchini, toasted oats, and pecans into a cinnamon-spiced batter lightened with apple butter. Moist, hearty, and a sneaky way to use up summer squash.

Warmly spiced zucchini muffins with oats, pecans, cinnamon, ginger, and nutmeg. Dip the tops in melted butter and cinnamon sugar while still warm for a bakery-style finish that's absolutely irresistible.

Classic zucchini bread bursting with golden raisins, toasted walnuts, and warm cinnamon spice. This tender quick bread bakes up moist and flavorful for breakfast, snacks, or dessert.