Joy of Baking defines "quick breads" as mainly North American term used to describe a light and moist baked good that is "quick" to make. The dry ingredients and liquid ingredients are mixed together separately, then combined and baked. Leavened using a chemical leavening agent (baking powder/soda) that does not require fermentation and involves little or no kneading.
The fast leavening action is only one of the two reasons why I love making quick breads. I use a reliable and incredibly simple quick bread recipe, so versatile that it allows me to add whatever I want into the bread. Of course, through trial and error, I just have to tweak the amount of liquid and sugar a little. In any case, quick bread is also a quick way for me to get rid of my leftovers or nooks and ends.
My dad brought home some really delicious jackfruit last Friday. Sweet and slightly crunchy, the smell was incredibly fragrant. Those were from my uncle's farm in Malaysia, tree-ripened and organic. How can those combined, not be exceptional? Anyways, to continue the story, jackfruit is considered a "heaty" fruit (don't ask me to explain what that means, I really don't know) and my mother would not allow me to finish the entire pack. So into the fridge went the remaining seeds. But experience told me that while the fruit would further develop its sweetness overnight, the texture would also soften and very often, it became too mushy for my liking.
Of course I was right. The next day, I quickly chopped up the slightly too-soft jackfruit and made a quick bread. Perfect way to quickly get rid of excess fruit, and for a quick afternoon tea-break snack for my family.
SE's Quick Jackfruit Bread
- 2 cups all-purpose flour
- 3 tsp baking powder
- pinch of salt
- 2/3 cup granulated sugar*
- 1 large egg
- 1/3 cup vegetable oil
- 14 tbsp whole milk (1 cup, minus 2 tbsp)
- 1 cup freshly chopped jackfruit*
Preheat oven to 200C. Grease a 8"x8" square pan**.
In a medium bowl, sift the flour together with the baking powder and salt. Add sugar and whisk to mix well. Create a bowl in the middle of the flour mixture.
In another separate mixing bowl, crack egg and beat lightly. Whisk vegetable oil with the egg until it becomes an emulsion. Add milk and mix well.
Pour this egg liqud into the flour. Using a fork, mix quickly. Halfway through, add in your chopped jackfruit. Continue to mix until no large lumps of white flour is visible. Pour batter evenly into the prepared baking pan.
Bake in preheated oven for 30 minutes, or until the bread looks golden brown and passes the toothpick test.
* Jackfruit can be substituted with any fresh fruit. You may want to increase the amount of sugar to about 3/4 cup if using slightly tart fruit like green apple or berries.
** You can choose to use regular muffin tins, makes about 10-12 depending on how generous you are :) Bake for about 23 to 25 minutes.