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Ginger Pear Bread Converting a Loaf of Quick Bread to Muffins. To make muffins from a quick bread loaf recipe, you'll use the same approach as above, but in reverse. Start by raising the oven temperature by 25-50°F. That will usually put you in the 375-400°F range. Again, that's a general rule that can vary depending on the specific recipe.

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Steps to Make It. Gather the ingredients. Preheat your oven to 400 F. Combine the flour, baking powder, cinnamon, nutmeg, and salt. Heat the butter in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted.

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Mix dry and wet ingredients separately as usual. Add yeast to dry ingredients and mix well. Allow dough to rise in a greased loaf pan until doubled, 1-2 hours **. Bake at 350°F for 30-40 minutes until golden brown. A visual cue the dough has risen enough is when it rises above the pan's rim.

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To convert a muffin recipe to make a loaf, set the oven rack in the middle position, decrease the oven temperature by 50 degrees, and bake until a toothpick inserted in the center of the loaf matches the visual cue (either "with few moist crumbs attached" or "clean"), 60 to 70 minutes. Recipes with sugary toppings like streusel should.

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Different temperatures and baking times will work best for other recipes, but we suggest this guideline: If your quick bread recipe calls for 60 minutes at 350 0 F, try baking the muffins for 30 minutes at 375 0 F. If they still turn out too bread-like in texture and consistency, try 20 minutes at 400 0 F. Divide the quick bread batter equally.

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Once the edges look light-golden-brown, test the tops. Open the door and push down slightly on the top of the muffin, if it springs back up it is done. Other notes: A recipe that makes one loaf of bread will typically make 12 muffins. Double the batter just as you would make two loafs and you will end up with enough to make 24 muffins.

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How to make English muffin bread: Warm the milk and water in a pot until warm. Do this over low heat and target about 120 degrees F. Remove from heat and add the yeast. Let it set for 5 minutes. Use your stand mixer with a dough hook and add your yeast mixture, flour, sugar, salt, and baking soda. Knead the mixture on medium speed for 7 minutes.

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Here's a good rule of thumb: The batter yield of a typical 12-muffin recipe is roughly equivalent to the batter needed to fill a 9×5-inch loaf pan or an 8×8-inch pan. Eight cups of batter will fill either of those pans about 3/4 full. And while muffins typically take 20 to 25 minutes to bake in a 350 degree oven, the denser bread will.

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Preheat oven to 375ºF. Grease a standard 12-cup muffin pan or use paper liners. In a bowl whisk together flour, nutmeg and baking soda. In another bowl, cream margarine and sugar. Add mashed banana and egg. Add dry ingredients to banana mixture. Add chocolate chips (if using).

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Check the temperature of your muffin recipe. If it calls for 375 F, you will want to lower the heat to 350 F. If it calls for 400 F, try lowering it to 375 F. The cook time will likely double or more, with a standard size loaf pan of quick bread taking at least 45 minutes to cook. The cook time will depend on factors like whether the batter.

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Instead, preheat the oven to a temperature 25 degrees lower than your muffin recipe requires. 3. Extend the bake time for quick bread. Since quick bread is larger in volume, it needs more time in the oven to bake properly. The exact time will vary from recipe to recipe, but will likely take 50 to 60 minutes. Start checking the bread around the.

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8x4x2-inch loaf pan 50-60 min. 7 ½ x3 ½ x2-inch loaf pan 40-45 min. 4 ½ x2 ½ x1 ½ -inch loaf pan 30-35 min. 2 ½ -inch muffin cups 15-20 min. 1 ¾ -inch mini-muffin cups 7-12 min. Jumbo muffin cups 30 min. *Note: Baking times are approximate and may vary slightly with individual recipes.

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Perhaps your quick bread recipe makes two loaves. In that case, the entire recipe should yield about 8 cups of batter, from which you can make either two dozen muffins, or one loaf and 12 muffins. A typical muffin uses about 1/4 cup of batter. Fill each well in your muffin pan about 3/4 to nearly full. If you have batter left over, make more.

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Converting Muffins to Quick Breads. 1. Choose a muffin recipe that will yield 10-12 muffins. 2. Grease the loaf pan with a vegetable cooking spray. 3. Fill a standard 9" by 5" (or similar) loaf pan about 2/3 of the way full with batter. If it's less full, the loaf will come out flat; if it's fuller, the loaf will dry out before the.

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24 muffin cups: 48 mini muffin; 12 jumbo: 11×7-in. pan: 10″ Cast-iron skillet: 13×9-in. pan: 12-in. skillet: Download the Chart. How to Convert a Recipe to Any Size Pan. For baking cakes, brownies and other batter-y foods, find the area of the pan you want to use and compare it to the pan called for in the recipe. Then you'll have a good.

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Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20.