You can enjoy a thick slice of pumpkin bread on a crisp fall morning, or make a jalapeño cornbread as a tasty BBQ side. The best part about quick breads is that they’re perfect for any time of day or year. Think: pumpkin bread, apple-cinnamon bread, lemon poppy seed bread, and more.

Quick breads are more similar to your favorite muffin recipes when it comes to taste and texture, and there can be just as many variations, too. But you shouldn’t expect them to be like a loaf of sourdough, either. For the uninitiated, quick breads are called as such because they don’t require any proofing or kneading. Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl. Grease a 10-cup Bundt pan with baking spray. Add the powdered sugar, heavy cream, lemon zest (if using) and prosecco. Along with the nuts, you can add dried fruit to the mix. Mix the chopped, toasted nuts into the batter for added crunch, then sprinkle some on top for a nice presentation. 2 For the champagne buttercream: In the bowl of a stand mixer, beat the butter on medium speed until creamy, 1-2 minutes. Give your brownies some more substance by adding walnuts, peanuts, macadamia nuts, hazelnuts, or any other nut you have in the pantry. But if the thought of homemade bread makes you want to run and hide (or you simply don’t have any yeast in your pantry), then these easy quick bread recipes are worth a try. For the cake: Preheat the oven to 350 degrees F. Let cool for 5 minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about 1 hour. There’s just something so wonderful about making breads from scratch the smell of a fresh baked ciabatta or yeasty boule is like nothing else.

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