“Quick bread is the name given to a weird cakey-muffin hybrid that’s baked in a loaf pan,” our resident pasty expert Erin McDowell explains.
Typically leavened by baking powder and/or soda—not yeast—quick breads come together quickly (ha), without the planning and babysitting that yeasted or naturally-leavened breads often require. Left out on the counter, covered to protect against excessive drying, loaves will keep for up to three days (if they make it that long). For longer storage, wrap with foil or in a freezer-safe plastic bag and freeze for up to three months.
from Food52 https://food52.com/blog/25214-best-quick-bread-recipes
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