Often, when eating quick breads, I can’t quite shake that guilty feeling that what I’m eating isn’t cake.
Especially since quick breads and cakes do have a lot in common: they’re leavened with chemicals (baking soda, baking powder, cream of tartar) instead of yeast, they go into the oven as a batter before they bake, and they’re often sweet.
But quick breads have good points, too: they’re particularly good for people who need want bread and need it to be, y’know, quick!
Would it be faster for a hard-pressed-for-time student to pop on over to the supermarket and pick up a loaf of Wonderbread?
Sure, it could be — but then I’d probably get distracted along the way and not come back for hours and hours.
Quick bread is 20% prep time and 80% bake time — which leaves me an extra hour to spend on writing papers… hooray?