I often make cranberry bread but lately I have not been happy with the
texture. Many recipes for quick breads caution about over mixing and I had
assumed the over mixing will create a tough bread. They said to just mix
until the ingredients were incorporated and not to worry of the batter was a
bit lumpy.

The other day i was looking through an old cookbook and it talked about 4
different methods of making quick breads.

Muffin Method
dry + liquid +egg

Cake Method
creamed sugar & shortening +egg+liquid+dry

Biscuit Method
dry shifted +shortening cut in

Popover Method
beaten lots to introduce air

So on this last batch I used the same recipe but creamed the sugar & fat
(butter) even though the recipe called for oil. Maybe this is old hat to
some but I was much happier with the texture.

How about you any recipe modifications for baking?

Dimitri