Cookbooks and Quick Breads

Last summer I let you in on my cookbook obsession. Since then my collection has grown. I don’t buy many cookbooks for myself, but they are an easy gift for my book loving self, and I am much more likely to enjoy thumbing through recipes than pushing my way through a novel someone randomly thought I would like. 

This is not to say I do not appreciate books as gifts, just that I read a lot and chances are if the book you’re handing me a book that has come out in the last five years and it isn’t on my TBR, there is probably a reason for that. 

Anyway. This year I am trying something new. To try and actually use(!!!) my cookbooks instead of looking at them once and entirely forgetting about them I am using sticky notes to mark recipes that I should actually make. 

So far success has been limited, but I have found a few keeper recipes. 

This also means that I have already gotten more food on my new cookbooks than the rest of my collection combined. I’ll take this as a net positive. Tasty food beats clean books. 

Though as I use my cookbooks more I find myself thinking of my mom. My mom is a cookbook feind as well. Just like me she loves to look at them, and despite also loving her time in the kitchen she sticks to tried and true recipes, or ones she has found online instead of those in her cookbooks. 

There are a few exceptions. She has several quick bread recipes she absolutely loved out of a dingy cookbook that has seen better years. She makes them regularly. My childhood was filled with cranberry orange bread, zucchini bread, and banana bread that was always slightly better than that of my friends parents. When she gave me a quickbread as an easy snack this week it inspired me. 

So instead of looking through my own cookbook collection I once again took to the internet for inspiration – and then gave up and adapted a recipe myself. I wanted a punch of herbs and a nice crumb. I wanted flavor that would go well over a Sunday morning breakfast but also with a hearty stew. I wanted this bread, not any of the ones found in my cookbooks or on other blogs. So I made it myself. 

You should try it too. I know we’ll be snacking on it all day tomorrow over frittatas, and into the week with lunches. Maybe it will even be a midnight snack?


3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried rosemary 

1 large egg

1 ½ cups buttermilk

⅓ cup canola oil


Preheat oven to 375. Grease 9×5 loaf pan, making sure to coat sides. 

In a large bowl combine dry ingredients. Mix. In a second bowl combine wet ingredients and mix until fully incorporated. 

Pour dry ingredients into wet and stir until a shaggy dough forms. Spoon into loaf pan. 

Bake for 45 minutes, until the top starts to brown. Take out and cool on a rack before slicing. 


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