Quick Bread Recipes. Here's where you can access FabulousFoods.com's collection of quick bread recipes including yeast free bread, roll, and muffin recipes from top chefs, cookbook authors, and culinary professionals.

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Carrie Levin's Apple Scones By Carrie Levin Recipe for Carrie Levin's Apple Scones. This one is good all year long, but better in the fall.

Hush Puppies By C. W. Welch Recipe for Hush Puppies. Here is the retro classic Southern fried bread accompaniment to most any and all meals.

Carrot Cake Scones By Marcy Goldman Recipe for Carrot Cake Scones. You can make these scones large, but since they are rich, minis are a good way to go, too. These are great for picnic or brown bag lunch treats.

Buckwheat Blini By John Ettinger Recipe for Buckwheat Blini. These small whole wheat Russian pancakes are great with sweet or savory toppings, from caviar and smoked salmon to maple syrup.

Ham and Cheese Yogurt Muffins By John Ettinger Recipe for Ham and Cheese Yogurt Muffins. Ah, breakfast in a muffin. You can always leave out the ham for a meatless version.

Cilantro Corn Bread By Gwyneth Doland Recipe for Cilantro Corn Bread. You’ll love the pungent herb of cilantro in this bread. Feel free to add jalapeños or chopped roasted green chiles if you like.

Sweet Potato Biscuits By Nava Atlas and Jennifer Josephy Recipe for Sweet Potato Biscuits. Delightfully moist and slightly sweet, these biscuits are an American classic. The recipe also happens to vegan, diabetic friendly, and whole grain.

Suzanne Somers' Whole Wheat Popovers By Suzanne Somers Recipe for Whole Wheat Popovers. Suzanne shared this great low fat recipe, from her book Eat Great, Lose Weight with Fabulous Foods. Suzanne likes to serves these popovers with a salad for a light lunch.

Spotted Dog By Darina Allen Recipe for Spotted Dog. This is the traditional Irish fruit bread, also called Sweet Cake, Curnie Cake, Spotted Dick or Railway Cake depending on the area.

Sour Cream Doughnuts By Bessie Sicard Recipe for Sour Cream Doughnuts. Everyone loves doughnuts because they are a socially acceptable way to eat dessert for breakfast. My mother would make these special light doughnuts on special rare occasions when I was growing up.

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