Hi Sandi, Great question. I didn't do any testing with quick breads, but we have tested cake recipes with bread flour. The result is a less tender, slightly drier, tighter crumb. It might be helpful in a very wet recipe that has a lot of mix-ins, something like a loaded zucchini bread or pumpkin bread. But the take-away is that if the recipe calls for all-purpose flour, you'll get the best results with that kind of flour. I hope that helps! Kye@KAF

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