The "Quatre Quarts" (Four Quarters) loaf is one of the pillars of French baking, with deep roots in the Brittany region. Its name is as literal as it is elegant: the original recipe is based on four main ingredients (flour, sugar, butter, and eggs), each used in equal parts by weight—hence, one quarter (un quart) of the total mix weight. This magical proportion not only simplifies preparation but guarantees a rich, moist crumb and a wonderfully dense texture.

The classic recipe is an exercise in simplicity and perfection. However, on this occasion, we bring you an option that, while deviating from traditional purity by changing the butter, retains the spirit of the "Quatre Quarts" by maintaining exact proportions. We present the version made with neutral vegetable oil, which turns out to be more economical, lighter, and healthier, and it tastes fantastic!

The Chemistry of Change: Why Use Oil?

Replacing butter with vegetable oil—whether sunflower, corn, or any other neutral oil you prefer—has a direct impact on the final texture of your loaf. While butter provides that deep, milky flavor and tender texture, oil has a fundamental advantage: it remains liquid at room temperature. This characteristic is key for baking, as:

• Higher Moisture: Oil traps moisture in the batter better than butter, resulting in cakes and loaves that stay moist and fresh for longer. Ideal for preparing in advance!
• Better Structure: Being 100% fat (unlike butter, which contains water), oil helps create a softer, more uniform crumb.
• Simple Proportion: We maintain the four-quarters rule: 250 grams of each, simplifying the weighing of ingredients.

While a classic recipe loses its name when it has variations, this preparation remains a four-quarters-type loaf because the four base ingredients (eggs, flour, sugar, and fat) maintain the same weight, respecting the original balance. It becomes a delicious and modern reinterpretation.

Creative Variations and Essential Tips

The beauty of this loaf is that it works as a blank canvas for your creativity. You can add all kinds of extras to the batter to customize it:

• Nuts: Chopped walnuts, almonds, or pecans.
• Citrus: Grated zest from oranges, lemons, or grapefruit.
• Spices: Cinnamon, nutmeg, or cardamom for a winter touch.
• Chocolate: Chocolate chips or cocoa powder for a marbled version.
• Fruit: Berries (blueberries, raspberries) or raisins.

A fundamental baking trick to prevent solid ingredients from sinking to the bottom of your loaf is to dust them lightly with flour before adding them to the batter. Simply toss them with a tablespoon of the recipe's flour before the final mixing step.

Recipe

Ingredients (for 2 medium loaves or 1 large one)

• Eggs: 4 medium units (approximately 250 grams / 8.8 oz)
• All-Purpose Flour: 250 grams (approx. 2 cups, sifted)
• Sugar: 250 grams (approx. 1 1/4 cups)
• Neutral Oil: 250 grams (8.8 oz, e.g., sunflower, corn)
• Baking Powder: 2 teaspoons
• Salt: 1 pinch
• Orange or Lemon Zest: 2 tablespoons
• Vanilla Extract: 1 teaspoon

For the Shiny Glaze (Optional)

• Icing Sugar (Powdered Sugar): 125 grams (approx. 1 cup)
• Orange or Lemon Juice: Quantity as needed (Q.N.)

Step-by-Step for a Moist and Perfect Loaf

1. Initial Preparation: Preheat your oven to 350°F (180°C) (medium heat). It is essential that the oven is hot before placing the loaf inside to ensure good rising. Prepare and grease your loaf pans (you can use parchment paper on the base for easy unmolding).
2. The Magic Whipping: In a large bowl, mix the eggs, sugar, chosen zest, and vanilla extract. Beat vigorously (an electric mixer is best) until you reach the ribbon stage. The mixture should triple in volume, turn pale, and when the whisk is lifted, form a stream that holds its shape on the surface for a few seconds. This step is key for fluffiness.
3. Incorporating Dry Ingredients: In another bowl, mix the flour, baking powder, and salt. Make a well in the center and add the wet mixture (step 2).
4. Gentle Mixing: Using a spatula or hand whisk, mix gently with folding movements. It is vital not to overmix once the flour is incorporated; only mix until no lumps remain. Excessive beating develops gluten and makes the loaf tough.
5. The Oil: Add the neutral oil to your preparation and mix gently until it is completely integrated. The batter should be smooth and homogeneous. (If using additions, flour them and add them here).
6. Baking: Pour the batter into the pans (fill up to 3/4 of their capacity). Place in the preheated oven and bake for 40 to 50 minutes, depending on your oven and pan size.
7. Doneness Test: After 40 minutes, insert a wooden skewer into the center. If it comes out clean, it is ready. If it comes out moist but the surface begins to brown, cover the top of the loaf with aluminum foil and slightly lower the temperature (to about 325°F / 170°C) so it cooks through without burning.
8. Unmolding: Once baked, let it rest in the pan for 5 to 10 minutes before unmolding it onto a wire rack to cool completely.
9. The Glaze (Moment to Shine): While the loaf cools, prepare the glaze. In a small bowl, place the icing sugar and add the juice (orange or lemon) in small drizzles while mixing vigorously. The sugar should dissolve, resulting in a dense, opaque mixture that is pourable. If it is too runny, add more sugar.
10. Final Touch: Once the loaf is almost cool, pour the glaze over the top. Finish with the zest of the chosen citrus or chopped nuts.

Happy baking!