The Swap That Will Take Your Quick Bread To The Next Level

When you think of quick bread, you may think of a dense, flavorful loaf that requires no yeast or proofing, more often with zucchini, banana, or beer as the main ingredient. It's simple enough for an easy breakfast or snack on-the-go, and sweet enough to pass as dessert –  and let's not forget what a spread of butter on top will do when it's heated. It's assumed that in baking, ingredients and measurements shouldn't be altered due to science, but here is where we can make an exception. There's one baked good in particular that is almost identical to a quick bread recipe: muffins. 

If you think about it, a sweet, decadent muffin has similar flavor and texture to a cake-y, yet dense loaf of quick bread. The only real difference is the oven temperature and cook time (via The Spruce Eats). Quick breads have a larger ratio of volume-to-surface area, meaning they thrive by baking at a lower temperature for longer, whereas muffins are typically baked in individual cups at high temperatures so that they brown quicker on the exterior while remaining tender on the inside (via Cook's Illustrated).