Batters for Quick Breads
When a quick bread is made with solid fat, like softened butter or shortening, the fat and sugar are creamed together just like when making a cake. Then the eggs, dry ingredients and any liquid are added. This method incorporates air bubbles into the fat, resulting in a cake-like texture. Ingredients, such as nuts, chocolate chips and dried or fresh fruit are folded in at the end.
When a quick bread is made with liquid fat (melted butter or oil), the fat, eggs and liquid are first combined then stirred into the dry ingredients just until moistened, leaving a few lumps. Overmixing will result in a tough baked product. Ingredients, such as nuts, chocolate chips, and dried or fresh fruits are folded in at the end.