Quick Breads

Our guest expert for this series, Irvin Lin, is the nationally recognized blogger at Eat the Love. He is also an award-winning photographer, acclaimed food writer, and blue-ribbon baker. And… he is the author of a beautiful baking book, Marbled, Swirled, and Layered, which was named one of the best baking cookbooks of the year in 2016 by the New York Times. Yes, really!

So, when Irvin and I sat down to choose a topic for him to write about on TheCookful, I knew it had to involve baking. As you may know though, I myself am not much of a baker. I do have very fond memories of baking quick breads as a child though, and my daughter has just started to try her hand at them as well.

The idea of getting some new quick bread tricks and tips for us (and for you!) from an expert baker like Irvin, seemed like a natural choice. And am I ever happy with how this series has turned out. It’s going to blow you away!

What Are Quick Breads?

If you’re not familiar, quick breads refers to baked goods that do not use yeast to rise. They use ingredients like baking soda and baking powder to rise instead. This makes these quick bread recipes a great choice for beginning bakers.

Of course, sometimes things still go wrong, so you can look over our guide to troubleshooting quick breads if your muffins or banana bread didn’t come out of the oven quite as you expected.

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Christine Pittman

Christine is the founder of TheCookful and also of her blog COOKtheSTORY. Her passion is explaining the WHY behind cooking – Why should you cook things a certain way; Will they turn out if you do it differently; What are the pros and cons of the method? Learn more about Christine, her cookbooks, and her podcast.