Quick Bread Tips

Before preheating the oven, arrange the oven racks so that the bread will bake in the center of the oven.
Be sure to check the freshness of your baking powder before you begin baking. Simply place 1 teaspoon baking powder in a cup and add 1/3 cup hot tap water. If active bubbling occurs, the product is fine to use.
Do the same with baking soda by placing 1/4 teaspoon in a cup and adding 2 teaspoons vinegar. If active bubbling occurs, it's still fresh.
Mix the liquid and dry ingredients only until moistened. A few lumps in the batter is fine. Over mixing causes the gluten in the flour to develop and the texture to be coarse and tough.
To prevent moist quick breads from spoiling, let them cool completely after baking. Then wrap them tightly in foil or plastic wrap and store at room temperature for up to 3 days. If your bread is made with cheese, cream cheese or other perishable foods, it should be refrigerated.
For longer storage, place quick breads in heavy-duty resealable plastic bags and freeze for up to 3 months.
Jazz up the butter you're serving with the quick breads. To make balls of butter, simply dip a melon baler in hot water and cut balls from a chilled 1 pound block of butter.