Summer Quick Breads

  1. Zucchini Banana Bread

Zucchini brings extra moisture to this classic quick bread, making for a more tender crumb than you’d find in standard banana bread. A medley of warm spices complement both the banana and summer squash beautifully.

 

Birthday Cake Scones
Recipe Development by Kevin Masse

2. Birthday Cake Scones with Vanilla Glaze

These scones combine all the flavors of a traditional vanilla birthday cake into a form that is completely socially acceptable to eat in the morning. And they come together really quickly. Cutting the butter into the dry ingredients provides a flakier structure than your typical scone. Prefer a less sweet scone? Omit the glaze, and serve warm.

Caramelized Onion, Polenta, and Fresh Herb Loaf

3. Caramelized Onion, Polenta, and Fresh Herb Loaf

This savory loaf edition of our olive oil cake uses polenta to create a distinctly chewy texture similar to cornbread. Sweet caramelized onions and a bouquet of fresh herbs—rosemary, sage, and thyme—make this aromatic loaf a perfect accompaniment to dinners, big or small. 

Photography by Matt Armendariz / Recipe Development and Food Styling by Marian Cooper Cairns

4. Italian Plum-and-Parmesan Scones

Italian plums are most commonly associated with their dried counterpart prunes, but they are great for baking thanks to a concentrated sweetness and easy-to-remove pit. Prepare for some magic as these scones bake—the yellow-fleshed plums turn a hot fuchsia.

Blueberry Banana Bread

5. Blueberry-Almond Banana Bread

We spike the traditional banana bread formula with a double dose of crème fraîche (in the batter and the glaze) to tenderize the crumb and offer a touch of tang to round out the flavor. 

Roll-out Biscuits

6. Roll-Out Biscuits 

We took the formula for a roll-out buttermilk biscuit one step further and threw in a flaky twist. A quick brush with buttermilk and a tri-fold of the dough creates light layers in this golden biscuit, making it perfect to split open and butter.

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