I love baking. I love baking in my air fryers, I think I find it less intimidating. I started with my mom’s recipes, which she has had for years and years, she is old-fashioned and keeps them on notecards, so the origins are unknown. But, like most home bakers, once you find a recipe you like, you tweak it a bunch, until it suits your family needs.  I was going to upload a picture of this one, because, on the card, it has everyone’s preferences. My dad liked it with a side of honey, my sister liked it with lemon zest, I liked it with less sour cream. I wish I had that type of dedication to my recipes. I am really hoping that I get there in the new year (I will probably be saying this in June, so bear with me)

Everyone is familiar with quick bread, my mother and probably yours or your aunt, (or you) probably grabbed a box or two, or three from the grocery’s baking aisle, weather it was cranberry bread, date bread, or just good old-fashioned banana bread.

We have all had them, I even attempted more than my share of cranberry and banana bread, in my lifetime. Most of the time, it was when I had some bananas that were a little too past their peak, to give them to my children as snacks. I really love cranberry bread, it’s one of my favorite and I always have it with a smear of cream cheese, during the fall months. And to be honest with you, nothing beats a fall morning with homemade cranberry bread and a nice hot cup of coffee. It’s one of my favorite breakfast treats.

The quickest bread has the same basic ingredients so once you master them, you should be able to tackle any quick bread.

Key Ingredients:

Flour: I have been reading up on flour since I am really baking a storm these days. I always use all-purpose, which is really made for the home baker, since most of us wouldn’t run to a store, just to buy special types of flour for each recipe. The key to the all-purpose flour and why it is suitable for baking is that it has a medium gluten protein count of about 9.5-11.5% (Thank you Wikipedia). This protein count is actually really important to remember because when you are baking, it’s really important not to over mix because overmixing the gluten will cause your final product, whether it’s cakes, cookies, or quick bread to be harder and denser.

Baking Powder: I remember most of the time in science class playing with both baking powder and baking soda, waiting for a chemical reaction. Well, those science teachers knew what they were talking about because baking powder (and the one that is going to follow this, baking soda) are very important in baking.  Baking soda is really a combination of baking soda, cream of tartar and depending on the brand cornstarch. (Again, thank you Wikipedia). the only reason that baking powder is used in baked goods is that it is a substitute for yeast. It still causes your baked goods to get the height and allows you to get fluffy baked goods.  It does so because as your science teacher taught you, it causes a chemical reaction with releasing carbon dioxide gas, with some acid in the recipe.

Baking Soda;   Again your science teacher probably showed you this, in comparison as to what baking powder could do. Baking soda is really just Sodium Bicarbonate. Baking soda is added into most baked goods because it acts as a leavening agent. What is a leavening agent,  you ask? Well, reading about on the web, baking soda is an acid and it causes a chemical reaction with another acid if your baked good, which causes your baked good to expand. This ingredient is really important in cakes, bread, cupcakes, pancakes, and other fluffy baked goods.

Sugar: Sugar is not the most popular topic these days, with everyone having a special take on it. But sugar does play a significant role in the baking process. There are many substitutes for sugar, that will work. But what any type of sugar will do for a baked good, is really ingredient that adds a nice texture to your baked good, since it is light and airy, it helps your baked good keep moist after baking. So, if you are looking for a sugar alternative, please note that the recipe may need additional air frying time, since all sugars are moist, and they may require additional cooking time.

Hints For Air Fryer Safe Pans:

If you want to keep the classic shape of the quick bread, then I recommend these,

Wilton, Non-Stick Mini Loaf Pan

USA Bakeware Mini Loaf Set of 4

 

These will find in both the Vortex Pus and Omni, I have used them in both, so I know they fit.

Simply Calphalon Nonstick Bakeware, Loaf Pan, 5 inches by 8 inch

USA pan Bakeware Aluminized Steel Loaf Pan

Disposable Air Fryer Safe Pans:

Now, I give a lot of quick breads and other baked goods out, around the holidays and even during the school year, for teachers, and other events. I usually stock up on these, when they are on sale, and they come in really handy.

Aluminum Pans for Bread Loaf Baking (50 pack)

Mini Loaf Baking Pans, 50 Pack

 

Don’t Forget To Pin, for Later–

 

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