Method:
Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients:
- In another bowl, whisk together the plain yogurt or sour cream, vegetable oil, eggs, and vanilla extract until smooth and well blended.
Mix Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl of dry ingredients.
- Gently fold and stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a tough bread texture.
Add Mix-Ins (Optional):
- If using any mix-ins such as chocolate chips, nuts, or dried fruits, gently fold them into the batter until evenly distributed.
Bake the Bread:
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Cool and Serve:
- Remove the quick bread from the oven and allow it to cool in the pan for about 10 minutes.
- Carefully transfer the bread onto a wire rack to cool completely before slicing.
Enjoy Your Homemade Quick Bread:
- Slice the cooled quick bread into thick slices and serve it plain or with a spread of butter or jam.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
