Cindy Hamilton wrote:
> On Jun 9, 1:16 pm, Melba's Jammin' > wrote:
>> A young friend of ours had brought a loaf of the best banana bread I ve
>> ever eaten to our house a couple weeks ago and I was intrigued by its
>> inclusion of coconut. It was moist and totally yummy, with a lime
>> juice-powdered sugar glaze on top. I had to make it and did so
>> yesterday. It's from the Magnolia Bakery in NY. It's baked in a tube
>> pan and since I never bake quick breads in a tube pan, I got to thinking
>> of it as a cake, which led to wondering what the distinction is between
>> cake and a sweet quick bread.
>
> Frosting?
>
> There's probably some fine points in the technique. IIRC, most
> quick breads are made with the muffin method, whereas cakes
> can use the creaming method or that other one whose name
> eludes me. I believe sponge cakes are made using the Nameless
> Method.
>
> Cindy Hamilton

My first thought was the same: method. The muffin method...
Basically mix wet, mix dry, mix together. But also... in days of
yore, muffins, anyway, were not sweetened very much, and we won't
even speak of how they have grown in size. It seems to me that
now the terms "quick bread" and "muffins" are an excuse to eat
what is essentially cake or muffins for breakfast. They almost
always do seem to overlap, or even be identical, except for the
usual techniques and the textures that result from them.

--
Jean B.