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Dessert

All-season Quick Bread or Muffins

A quick bread or muffin made with flour, baking soda, baking powder, cinnamon, walnuts, eggs, sugar, oil, vanilla and optional fruit or vegetable.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Vanilla and banana are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,430 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

All-season Quick Bread or Muffins

Oven350°F for loaves; 375°F for muffins
Time50 to 60 minutes

Ingredients

Directions

Prepare

  1. Choose a fruit or vegetable option and prepare it according to the instructions.

  2. Prepare baking pans: grease two loaf pans (8 × ½ × 4½ × 2 inches) for loaves or 12‑cup muffin pans for muffins.

Make the batter

  1. In a medium bowl, combine the flours, baking soda, baking powder, cinnamon, and walnuts. If making muffin mix for storage, omit nuts and divide dry ingredients into three batches.

  2. In a large bowl, whisk eggs until foamy, then add sugar, oil, and vanilla, whisking until blended.

  3. Add the prepared fruit or vegetable to the wet mixture.

  4. Add the dry ingredients to the wet mixture and stir with a fork just until blended; do not beat.

  5. Divide the dough between the loaf pans or muffin pans.

Bake and store

  1. Bake loaves in a preheated 350°F oven for 50 to 60 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.

  2. Cool in pans for 10 minutes, then turn loaves out onto wire racks.

  3. When completely cool, wrap loaves in aluminum foil and refrigerate for 24 hours before slicing. To freeze, place foil‑wrapped loaf in a heavy plastic bag and seal.

  4. Bake muffins in a preheated 375°F oven: 12 minutes for large muffins, 10 minutes for small.

  5. Serve hot.

Nutrition, whole recipe (rough)

1070Calories
25 gProtein
24 gFat
193 gCarbs

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Banana1 medium (118g)105
Apple1 medium (182g)95
Egg1 large egg (50g)78
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Cucumber1/2 cup sliced (52g)16
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Fruitnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + bananatop 1% of all pairs
    Smell alikemoderate
    Cooked together1,430 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Cinnamon + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Wheat + walnuttop 3% of all pairs
    Smell alikestrong
    Cooked together246 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Wheat + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together537 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  5. Cinnamon + walnuttop 6% of all pairs
    Smell alikestrong
    Cooked together2,147 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the main structure that holds the bread together as it bakes.
Whole wheat flour
Adds structure along with a firmer, heartier crumb and nutty flavour.
Eggs
Bind the batter and add structure and richness to the crumb.
Oil
Keeps the bread moist and tender by coating flour proteins and limiting gluten.
Sugar
Sweetens the bread and helps browning on the crust.
Baking soda
Reacts with acidic ingredients to produce gas that lightens the batter.

The step that matters

Stir the dry ingredients in just until blended. Overmixing develops too much gluten in the flour, which makes the quick bread tough and dense instead of tender.

Swap the banana

How well each one fits the dish's main ingredients (wheat, flour, cinnamon, walnut, egg, sugar, vanilla):

  1. Figfits better
  2. Blueberryfits better
  3. Raisinfits better
  4. Bananathe original

Fit is the average pairing score against wheat, flour, cinnamon, walnut, egg, sugar, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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