Quick Breads

2. The fat and sugar are creamed until light and fluffy and then the eggs are added slowly.
6. Irregular shapes and large, elongated holes inside the muffins.
8. A small, individual Scottish quick bread with a crispy, golden crust and soft, delicate interior.
10. is a sweet, single-layer butter cake flavored with cinnamon and topped with a crumbly sugar mixture called streusel
11. A quickbread that uses baking soda as the leavening agent. Although some bakers add nuts or dried fruit, the bread is traditionally made with flour, baking soda, salt and buttermilk.

1. Dry ingredients are sifted, fat is cut into the dry ingredients, liquid added, and it is mixed just until combined.
3. A category of breads, muffins, scones, and biscuits that are quick to make because the batter or dough uses chemical leavening rather than yeast.
4. The wet and sifted dry ingredients are mixed separately and then the wet mixture is added to the dry, just until combined.
5. a moist, sweet quickbread made up of ripe mashed bananas
7. this name is given to a wide variety of cakes and shortbreads or cookies. It's various forms dates back to the Middle Ages, when highly spiced foods were common.
9. An American quickbread that substitutes most or all of the flour with cornmeal and ranges in texture from light and airy to rich and dense