During the start of the Covid pandemic, March 2020, I was looking for bread to make that didn't need yeast. I couldn't find any yeast to buy in the grocery store so these recipes were wonderful. I liked the sweet bread and added what I had on hand. Very simple to make.
For Savory Quick Bread
- 2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
- 1 TBSP baking powder (leave out if using self-rising flour, see note for making without baking powder)
- 1/2 tsp kosher salt (leave out if using self-rising flour)
- 3 large eggs, room temperature
- 1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
- 6 TBSP canola oil (or any other oil or liquid fat) spices or mix-ins as desired (*optional)
For Sweet Quick Bread
- 2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
- 1 TBSP baking powder (leave out if using self-rising flour, *see note for making without baking powder)
- 1/4 tsp kosher salt (leave out if using self-rising flour)
- 3 large eggs, room temperature (*see note for making egg free/vegan)
- 1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
- 6 TBSP canola oil (or any other oil or liquid fat)
- 1 1/2 cups granulated or brown sugar (or combination of both)
- 1/2 TBSP vanilla (*optional, but is a good base flavor for most all sweet quick bread variations)
- spices or mix-ins as desired (*optional)
INSTRUCTIONS
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.
- Preheat your oven to 350°F (177°C) and prepare a 9"x 5" (23 x 13 cm) loaf pan with pan spray or lined with parchment paper and set aside.
- In a large mixing bowl whisk together the flour, baking powder, salt, and any other spices and herbs you might be using.
- In a separate mixing bowl, whisk together the eggs, milk, oil, sugar (if making sweet quick bread), and any other extracts or liquids you may be using.
- Pour the liquid ingredients into the dry ingredients and using a spoon or a rubber spatula, stir the two together until combined. This will be a batter, not a dough. For the sweet quick bread, only stir until the flour is absorbed and then stop. The more you stir the more more tough the bread can become. For the savory quick bread, it could benefit you to give it a good stir for about a minute to purposefully develop some of the gluten strands so that it has more of a bread-like texture to it once baked.
- If using any other add-ins such as cheese, berries, nuts, etc... fold them in now.
- Pour the batter into the loaf pan and bake at 350°F (177°C) for 40-45 minutes for the savory quick bread and 50-55 minutes for the sweet quick bread, or until a toothpick inserted in the center comes out with moist crumb.
