08/24/2026
Quick Bread 4 Ways!
Lemon Bread:
3 large eggs
1 cup granulated sugar
1 cup sour cream
½ cup vegetable oil
1 large zest lemon
2 tablespoons lemon extract
½ teaspoon vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Icing
1 cup powdered sugar, add more until desired consistency is reached
1 tablespoon lemon juice
1 tablespoon milk
Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray, and set it aside.
In a large mixing bowl, add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
With the mixer on low speed, slowly add the oil while continuing to beat together.
Add the lemon zest, lemon extract, and vanilla extract, then beat to combine.
Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix. Some lumps may still remain, and that’s okay. Don’t over-mixover mix the batter trying to get them.
Pour the batter into the prepared loaf pan.
Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.
Eggnog Bread:
2 ¼ cups all-purpose flour
3.4 ounces vanilla instant pudding mix
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs, room temperature
1 ¼ cups eggnog
1 teaspoon vanilla extract
1 teaspoon rum extract
Eggnog Glaze
1 cup powdered sugar, sifted
¼ teaspoon rum extract
⅛ teaspoon ground nutmeg
2 tablespoons eggnog
1 to 2 tablespoons milk, whole or 2%
Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper leaving enough to overhang the sides of the pan for easier removal of the baked loaf.
Sift together the flour, dry instant pudding mix, baking powder, salt, nutmeg, and allspice in a medium bowl then set aside.
In a large mixing bowl, use an electric mixer on medium speed to cream together the butter, granulated sugar, eggs, eggnog, vanilla, and rum extract until smooth and fully combined.
Add the dry ingredients to the bowl of wet ingredients and mix on low speed just until fully combined. The batter will be slightly thick.
Transfer the batter to the prepared loaf pan and spread to an even layer.
Bake for 55-60 minutes or just until a toothpick inserted into the center comes out clean or with a few moist crumbs. You can tent the bread with aluminum foil after 40-45 minutes of bake time to prevent overbrowning if desired.
Allow the bread to cool in the pan for 10 minutes before lifting out, removing the parchment paper, and transferring to a wire rack to cool completely before adding the glaze.
Peanut Butter Bread:
1 cup milk
1 cup granulated sugar
1 cup peanut butter
2 eggs, room temperature
1½ cups flour
½ cup old fashioned oats
1 tablespoons baking powder
½ teaspoon salt
Move the oven rack to the center of the oven. Preheat the oven to 350°F.
Prepare an 8×4 loaf pan by spraying the pan lightly with nonstick spray and then placing a piece of parchment paper into the pan.
Using a heavy-duty blender or food processor, pour in the milk, sugar, peanut butter, and eggs. Process for 1 to 2 minutes until a smooth batter, depending on the strength of your appliance.
Add in the flour, oats, baking powder, and salt then process until smooth which will take about 1 minute. If your appliance is lower wattage just add the dry ingredients gradually.
Pour batter into the prepared loaf pan.
Place in the oven and bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs on it.
Remove from the oven and let rest in the pan for 10 minutes on a cooling rack before removing.
Allow the peanut butter bread to completely cool before slicing and serving.
Cherry Bread:
¾ cup granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
½ cup vegetable oil
½ cup milk
¼ cup maraschino cherry juice
2 large eggs
½ cup sour cream
2 cups all-purpose flour
½ teaspoon salt
1½ teaspoons baking powder
16 ounces maraschino cherries, chopped
Glaze
1 cup powdered sugar
2 to 3 tablespoons heavy whipping cream, or milk
½ teaspoon almond extract
1 to 2 drops cherry extract, or 1 tablespoon maraschino juice
Preheat the oven to 350°F.
In a large mixing bowl, combine sugar, almond extract, vanilla, vegetable oil, milk, cherry juice, eggs, and sour cream. Whisk to combine well.
In a separate bowl, sift together flour, salt, and baking powder.
Drain maraschino cherries from the rest of the juice (you’ve already used ¼ cup of the juice in the bread batter) and coarsely chop the cherries into halves and/or quarters.
Sprinkle 1 to 2 tablespoons of the flour mixture over the cherries and toss to combine.
Stir the remaining flour mixture into the milk/eggs mixture. Stir just until wet and dry ingredients are combined – lumps and streaks of flour in the batter are fine.
Gently fold the cherries into the batter to distribute evenly, but do not overmix.
Pour batter into a greased or parchment-lined 9×5 loaf pan.
Bake for 55 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Cover bread with aluminum foil after 45 minutes to prevent it from over-browning on top. Remove from the oven and cool.
