Quickbread recipe collection

Cranberry orange muffins: tart fresh cranberries and bright orange juice in a tender, lighter muffin made with yogurt instead of butter. A wholesome breakfast or brunch bake, with optional nuts for crunch.

Not too sweet, these scones are perfect to enjoy with a cup of warm tea!

Cranberry pumpkin muffins fold tart fresh cranberries into a spiced pumpkin batter for a tender breakfast muffin balanced between sweet and tangy. The autumn pairing in muffin form.

Classic British raisin scones with cream of tartar leavening, plump raisins, and a tender crumb. A 45-minute breakfast or tea-time bake that's ready before the kettle boils.

These scones were so easy to make, and they can be kept in a well-sealed bag or container in the freezer for up to at least one month. Not only good for breakfast, but also an easy snack. Just pop one or two in the microwave, and spread with some butter, or apple butter, or any jam. Delicious.

Strawberry oatmeal muffins built with instant oats, cake flour, fresh diced strawberries, and egg whites for a low-fat, breakfast-friendly muffin sweetened with brown sugar and warmed with cinnamon.

Buttermilk apple muffins with chunks of fresh apple, brown sugar batter, and a cinnamon walnut streusel top. Tender, tangy, and breakfast-ready.

Buttermilk apricot scones with chopped dried apricots and apricot nectar baked right into the dough for double-fruit flavor. Rhubarb works just as well when in season.

Buttermilk blueberry scones bake up flaky and golden with juicy blueberries, orange zest, and a cinnamon-sugar cream glaze on top. Wedge-cut from one circle for a quick batch of 18.

Have some muffins at breakfast, these muffins are so moist and delicious, also give you enough nutrition for the whole morning!

After dividing the dough in half, I cut each piece into six wedges, making 12 scones in total.

Hearty banana bread packed with oats, buttermilk tang, and crunchy nuts. The buttermilk-oatmeal combo creates incredible moisture that lasts for days after baking.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Blueberry banana muffins combine ripe mashed bananas, fresh or frozen blueberries, and tangy buttermilk for tender, double-fruit breakfast muffins dusted with powdered sugar.

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

Cape Cod cranberry scones flavoured with fresh cranberries, grated orange zest and buttermilk for a tender crumb. Cut into wedges and baked golden in 15 minutes for a New England breakfast classic.