A quick bread is a bread that is made without yeast and can be prepared and baked with minimal time needed. This recipe can be made savory or sweet and in endless variations!
This adaptable savory or sweet quick bread is the perfect blank canvas to make time and time again with any flavor combination you can think of!
Quick bread is a category of non-yeasted bread like baked goods that are made very quickly. The lack of yeast in quick bread allows them to be prepped and baked very quickly, hence the name!
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The mixing method used for quick loaf breads, like this one, is called The Muffin Mixing Method. If you are curious to learn about this method in depth, I suggest checking out my article on The Muffin Mixing Method.
Baking Science Note: If making a sweet bread, the sugar is included in the wet ingredients. This is because the sugar will begin absorbing some of the liquid and will help reduce the gluten development once the liquid is added to the flour.
To make the very basic version of this bread, you only need 6 simple ingredients. These 6 ingredients build the basic structure and base flavor of the bread.
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The basic savory version of this bread could be used as a substitute for a yeast bread if you are unable to have yeast. It does have somewhat of a different texture and flavor than regular yeast bread, but works well if you are unable to make traditional bread.
Flour is the foundation of quick bread. The proteins found in wheat flour form a sturdy structure through the formation of gluten strands once the flour is combined with a liquid.
The gluten structure expands when baked and this is what traps the gases from the chemical leavening (the baking powder) to keep the height of the bread.
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Quick tip: If you happen to have self-rising flour on hand it can be used in this recipe to simplify it even further. If you use self-rising flour, you can omit the salt and the baking powder from the recipe because it is already included in the flour.
I have tested this bread with several gluten free flour blends such as Cup 4 Cup and Bob’s Red Mill Gluten Free Blend.
A gluten free blend works well in this bread, however it should be noted that due to the lack of gluten structure the bread can tend to fall when it comes out of the oven.
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In order to reduce the shrinkage in the gluten free version of this quick bread, I suggest separating your eggs and whipping the whites to medium peaks. Gently fold the whites into the batter as the very last step before putting the batter into the pan. This will help give the bread structure and lift.
Baking powder is a chemical leavening agent, meaning it is what makes the bread rise. Because this is not a yeast bread, the baking powder does the heavy lifting. Literally!
During my years of recipe development, I have learned that there are many people who are looking for recipes without baking soda or baking powder for one reason or another. Due to this need, I have figured out a perfect hack for making many baked goods without baking powder or baking soda.
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The solution is the same as the solution for preventing shrinkage on the gluten free version of this bread: whipped egg whites. Whipping air into the egg whites forms a network of protein bonds that traps the air bubbles inside.
As the proteins heat they will create a stable network to keep these air bubbles in your bread, effectively doing the job of rising your bread without baking soda, baking powder, or yeast.
However, it should be noted that while this technique does work if absolutely needed, bread made without the baking powder is slightly more dense.
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The main function of salt is to flavor the bread, but it also serves to strengthen the gluten structure. It is a very important part of almost all baking recipes, whether savory or sweet.
This recipe can be made with regular milk or buttermilk. If making the savory version of this bread, I highly recommend using buttermilk or a buttermilk substitute as I think it lends great flavor to the bread.
The very basic savory recipe could be used as a sandwich bread if you are not able to have yeast bread and the buttermilk lends almost a sourdough flavor to the bread.
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Any non-dairy milk will also work well in this bread if you need for it to be dairy free or vegan. Just note that all non-dairy milks have varying flavor profiles and will alter the flavor of the bread.
Virtually any liquid fat will do the trick in this recipe. The oil in a quick bread recipe serves to add richness and moisture to the bread.
I typically use canola oil or vegetable oil but melted butter or coconut oil also works fine. You may also enjoy the flavor olive oil brings to the savory version of this bread.
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The eggs in this recipe serve the purpose of binding the structure together as well as helping to leaven the bread (make it rise).
Typical vegan egg replacers such as Ener-G Egg Replacer, Chia Egg, or Flax Egg all work well in this recipe to make an egg free version.
In the sweet version of this bread recipe, the main purpose of the sugar is to obviously sweeten the bread. You can use granulated sugar, light brown sugar, or a combination of sugars.
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Sugar is also hygroscopic, meaning that it absorbs and holds moisture. For this reason, the sweet version of this bread is more moist.
Brown sugars are even more hygroscopic than granulated sugar, so keep that in mind when deciding which sugar to use for your sweet quick bread. I love the depth of flavor dark brown sugar brings to my sweet versions.
Because this recipe is a “base recipe” it is the perfect blank canvas for endless variation ideas. I love to separate the batter into 3 mini loaf pans and add different add ins to each!
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Note: A quick bread is a culinary term for a bread like product that uses baking soda or baking powder, instead of yeast, to leaven it. The texture of a quick bread is very different from a yeast bread. A quick bread has more of a muffin like texture and flavor. If you want something that is closer to a traditional bread but without yeast, I highly suggest trying my Irish Soda Bread Recipe.
NOTE: Quick breads (aka batter breads) a different in texture than yeast breads. This is the name for bread like products made with chemical leavening and are more like a muffin in texture. Think similar to a banana bread or zucchini bread.Content may contain affiliate links. When you shop the links, we receive a small commission at no cost to you. Thanks for supporting my small business.
Quick bread is the family favorite that we return to time and again! Quick bread recipes are simple, foolproof and perfect for breakfast, brunch, snacking and appetizers, and of course, dessert.
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. Having a great lineup of quick bread recipes might just change your life! These fast and easy bread recipes are flexible, always easy to customize, and so full of fragrant, warm flavors that will fill your kitchen with joy.
Before we jump into each of the printable recipe links, I’m sharing a few of my favorite tips and tricks with you. These are all the tools you’ll need, shared with years of baking experience in mind!
Without yeast, your quick bread will require baking soda or baking powder to rise. Baking soda is a base that requires an acid to activate, and create carbon dioxide in order for your baked goods to rise. Baking powder contains baking soda, plus the acid required to activate and create a rise.
Quick Bread Recipes
Of course, many of the additions to my sweet bread recipes create additional moisture! Chocolate chips, other candies, fruits and more can add a moist bite of texture.
Sweet Bread is so incredibly easy to make and only takes5 minutes hands on time. This easy Sweet Bread recipe requires only staple ingredients:sugar, flour, baking powder, salt, eggs, milk andvegetable oil!
It’s the ultimate breakfast + snack + dessert combo… it’s chocolate chip bread. With a tender crumb and the perfect balance of textures, this chocolate chip loaf is great for a gift, too!
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This brown sugar bread recipe is full of flavor and incredibly easy to make. A no yeast bread made with staple ingredients and just 5 minutes hands-on time!
Don’t waste brown bananas! Turn them into a delicious banana bread! Creaming the butter and sugars gives this bread incredible volume and texture without leavening agents.
It creates air pockets inside the batter that expand when the bread is baking, lifting it to make a soft and tender crumb.
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This Apple Cinnamon Bread is the most delicious taste of fall. With the flavors and warmth of sweet baked apples and cinnamon, it will fill your home with fragrance as it bakes!
This poppy seed bread recipe is dense,
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