These are perfect for making ahead, freezing, and looking like you have it together when you have surprise company. Quick breads are made without yeast, so they're easy to throw together quickly--even in time for breakfast, if you're up with the birds, which we are most days around here. Here are two recipes I've adapted from Pillsbury's Best Muffins & Quick Breads.
Sweet Cinnamon Quick Bread
Preheat your oven to 350. Grease and flour or use non-stick spray on the bottom of an aluminum loaf pan. Don't use a glass pan; your bread will stick.
Combine the following ingredients in a large bowl: 2 cups all-purpose flour, 1 cup sugar, 4 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon salt, 1 cup buttermilk*, 1/3 cup oil, 2 teaspoons vanilla, and 2 eggs. Beat 3 minutes at medium speed.
Pour batter into the prepared pan. In a separate, small bowl, combine the following: 2 tablespoons sugar, 1 teaspoon cinnamon, and 2 teaspoons softened butter. Feel free to double these amounts. Sprinkle this streusel evenly over the batter, and then use a regular knife to swirl the streusel into the batter.
Bake 45-55 minutes. Cool 15 minutes in the pan, and then remove from the pan and cool another hour on a cooling rack. Serve immediately after, or do either of the two options: Wrap tightly and store in the refrigerator, or wrap first in plastic wrap, then in foil, and insert into a gallon storage freezer bag, and freeze. To thaw, bring to room temperature on the counter top.
Buttermilk Chocolate Quick Bread
Preheat oven to 350 and grease/flour or spray with nonstick spray the bottom of an aluminum loaf pan.
In a large bowl, combine 1 cup sugar and 1/2 cup (1 stick) butter, blending well. Add 2 eggs and beat well. Stir in 1 cup buttermilk* and 1/2 teaspoon vanilla.
Add 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the wet ingredients. Stir just until moistened. Pour into prepared pan.
Bake 55-65 minutes. Follow same directions as above for cooling and storage.
*To substitute for buttermilk, use 1 tablespoon white distilled vinegar or lemon juice plus enough milk to make 1 cup.