Quick Bread Recipes


  • 2 cups unbleached flour, plus more for rolling berries
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/3 cup sugar
  • ¼ cup unsalted butter, chilled and cut in chunks
  • ¾ cup buttermilk or cream
  • 1 egg
  • 1 pint fresh blueberries
  1. Preheat oven to 400F. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.  Cut in butter using 2 forks or a pastry blender.  The butter pieces should be coated with flour and resemble crumbs.
  2. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.
  3. Roll blueberries in flour to coat (this will prevent the fruit from sinking to the bottom of the scone when baked). Fold the blueberries into batter, being careful not to bruise the berries.  Drop large tablespoons of batter on an ungreased cookie sheet.
  4. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.


  • 2 cups powdered sugar, sifted
  • 2 oranges, juiced and zested

Combine the sugar and orange zest and juice in a bowl. Drizzle or brush on top of scones.

Makes 6-12 Scones


  • 1 ¼ cups cornmeal
  • 1 cup all purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 large egg, room temperature
  • 1 cup buttermilk
  • ¾ cup canola oil
  1. In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9 inch round or square baking pan.
  2. Bake at 425F until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Serves 9


  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • ¼ tsp. cardamom
  • 1 cup buttermilk
  • 1 cup milk
  • 4 eggs, lightly beaten
  • ½ cup melted butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 tsp. vanilla
  • 2 cups peeled and chopped pear
  • ¾ cup regular rolled oats, divided
  • ¾ cup toasted walnuts, chopped
  1. Preheat oven to 350F. Grease the bottom and ½ inch up the sides of two 8x4x2 inch loaf pans (or a 10 cup bundt pan); set aside.  In a large bowl, combine flour, baking powder, ground ginger, baking soda, cinnamon, salt and cardamom; make a well in the center.  Set aside.
  2. In a medium bowl, combine buttermilk, milk, eggs, butter, granulated sugar, brown sugar and vanilla. Add to the flour mixture.  Stir until just combined. Stir in pear, ½ cup of the oats and the nuts.  Divide batter between prepared pans.  Sprinkle with the remaining ¼ cup oats.
  3. Bake for 50-60 minutes or until a skewer inserted near center comes out clean. (If necessary to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking.) Cool in pans on a wire rack for 10 minutes.  Remove from pans. Cool completely.

Serves 28 – Makes 2 loaves

**To toast walnuts spread on a sheet pan and bake at 350F for about 5-10 minutes or fragrant.  Cool before chopping.