How-to Make Quick Breads with Creamed Batters

When a quick bread is made with solid fat, like softened butter or shortening, the fat and sugar are first creamed together. Then the eggs, dry ingredients and any liquids are added. This method incorporates air bubbles into the fat, resulting in a cake-like texture. For best results, make sure the butter is softened, not melted. (A knife should be able to glide through the butter.)

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Combine the dry ingredients to evenly distribute the baking powder or soda.

Add the flour mixture alternately with milk or other liquid to the creamed mixture, beating well after each addition.

Fold in any other ingredients. Bake as directed.