Baker Bettie

Basic Quick Bread Recipe

A quick bread is a bread that is made without yeast and can be prepared and baked with minimal time needed. This quick bread recipe can be made savory or sweet and is an excellent base recipe that can be used to make endless variations! Pin it for Later »

I love having base recipes in my arsenal. Tried and true recipes that can be adapted to make 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!

Sweet quick bread loaf

Sweet Quick Bread

What is Quick Bread?

Quick bread is a category of bread like baked goods that do not require yeast to make them rise. The lack of yeast in quick bread allows them to be prepped and baked very quickly, hence the name!

Muffins, biscuits, scones, and loaf breads that do not contain yeast (like this one) all fall into the “quick bread” category.

Quick Bread Mixing Method

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. But in short, the process only involves a few simple steps.

Muffin Mixing Method Steps:

  1. Combine all of your dry ingredients together
  2. Combine all of your wet ingredients together
  3. Pour the wet ingredients into the dry ingredients, and gently stir to combine.

Baking Science Note: If making a sweet quick 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.

Savory quick bread sandwich slices

Slices of Basic Savory Quick Bread

Ingredient Functions

To make the very basic version of this quick bread, you only need 6 simple ingredients. These 6 ingredients build the basic structure and base flavor of the bread.

Once that base is built, add spices, extracts, and any add-in you can think of to flavor your bread!

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.

Ingredients for basic quick bread: flour, eggs, salt, baking powder, oil, milk


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.

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.

Gluten Free Quick Bread

I have tested this quick 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.

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

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!

Quick Bread without Baking Powder

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.

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.


The main function of salt is to flavor the quick 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.

Milk or Buttermilk

This quick bread 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.

Dairy Free (Vegan) Substitute

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.

Oil or Liquid Fat

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.


The eggs in this recipe serve the purpose of binding the structure together as well as helping to leaven the bread (make it rise).

Egg (Vegan) Substitutions

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.

Sugar (for the Sweet Quick Bread Variation)

In the sweet version of this quick 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.

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! Use you imagination to come up with any flavor you can think of! Or keep it simple!

From Left to Right: Sun Dried Tomato Basil Quick Bread, Cheddar Bacon Chive Quick Bread, Olive Quick Bread,

Double Chocolate Quick Bread

Double Chocolate Quick Bread

Basic Quick Bread Recipe

Basic Quick Bread Recipe

Yield: About 10 Servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This basic quick bread recipe is adaptable to be savory or sweet. The recipe is delicious as is, or use it as a base recipe and add any spices, herbs, dried fruit, nuts, or any add-ins you like! There are endless combinations!


For Savory Quick Bread

  • 2 1/4 cups all-purpose flour (*see note for making gluten free)
  • 1 TBSP baking powder (*see note for making without baking powder)
  • 1 tsp kosher salt
  • 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 (*see note for making gluten free)
  • 1 TBSP baking powder (*see note for making without baking powder)
  • 1/4 tsp kosher salt
  • 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)


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.

  1. 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.
  2. In a large mixing bowl whisk together the flour, baking powder, salt, and any other spices and herbs you might be using.
  3. 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.
  4. Pour the liquid ingredients into the dry ingredients and using a spoon or a rubber spatula, stir the two together until combined. 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.
  5. If using any other add-ins such as cheese, berries, nuts, etc... fold them in now.
  6. Pour the batter into the loaf pan and bake at 350°F (177°C) for 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumb.



  • Cheddar Bacon Chive Quick Bread: Cook 6 strips bacon until crispy & crumble. Fold in the bacon, 3 TBSP finely chopped chives, and 1 cup shredded sharp cheddar cheese right before putting into the pan to bake.
  • Sundried Tomato Basil Quick Bread: Add 1 TBSP dried basil into the dry ingredients. Fold in 1 cup roughly chopped sundried tomatoes right before putting into the pan to bake.
  • Olive Loaf Quick Bread: Use olive oil as the oil in the recipe. Add 1/2 TBSP dried oregano into the dry ingredients. Fold in 1 1/2 cups chopped, pitted, greek olives (such as kalamata) right before putting into the pan to bake.


  • Double Chocolate Quick Bread: Add 1/4 cup cocoa powder (natural or dutch processed) into the dry ingredients. Fold in 1 cup chocolate chips into the batter right before putting into the pan to bake.
  • Cranberry Orange Quick Bread: Add 3/4 tsp orange zest & 2 TBSP orange juice into the wet ingredients. Fold in 1 cup of rough chopped fresh cranberries right before putting into the pan to bake.
  • Walnut Spice Quick Bread: Add 1 1/2 tsp cinnamon, 1/8 tsp clove, 1/8 tsp allspice into the dry ingredients. Fold in 1 cup toasted & rough chopped walnuts (or pecans would also be good) into the batter right before putting into the pan to bake.


  • To make gluten free quick bread: Use a good gluten free flour blend made for baking. I have tested this recipe with Bob's Red Mill's Gluten Free Baking Flour as well as Cup 4 Cup Gluten Free Flour with success. Note that the bread can tend to shrink when taken out of the oven due to the lack of gluten structure. I have found that if you want to maintain the height of the bread in the gluten free version that it would serve you well to separate the eggs, whip the whites to medium peaks, and gently fold them in as the very last step before putting the batter in the pan. This will help hold the structure of the bread.
  • To make vegan quick bread: Any non-dairy milk can be used in this recipe in place of the milk and the buttermilk. Replace the eggs with equivalent vegan egg replacer. I have found that EnerG Egg Replacer yielded the best results, but flax or chia egg will also work.
  • To make quick bread without baking powder: Separate the eggs and keep the whites aside. Mix the yolks into the wet ingredients and whip the egg whites medium peaks. Gently fold the egg whites into the batter right before putting the batter into the loaf pan, being careful not to deflate them. Please note that this substitution will create a bread that is not quite as fluffy as bread make with yeast or baking powder. It should be used only if absolutely necessary.

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Nutrition Information:

Amount Per Serving: Calories: 160

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234 comments on “Basic Quick Bread Recipe”

  1. Pingback: What are Quick Breads?, Quick Bread Recipes | Baker Bettie

  2. I made a savory quick bread following the recipe, it was good but I would use less salt next time. It came out way too salty for my taste. I did a rosemary variation which was quite good by adding a Tablespoon of dried rosemary.

  3. Is it ok to use 2% milk in this recipe? I want to try this tomorrow to pair with my homemade chicken noodle soup!

    • Hi there, yes you can!

      • Thank you for your reply. I used ever so slightly less salt, because all I had was sea salt so I wasn’t sure how strong that flavor would be. Everything else I followed exactly. This is pretty decent for what it is. I don’t have any yeast so this was a nice alternative. I definitely appreciate the thoroughness of the post leading up the recipe. I think the people saying everything came out too salty were using table salt instead of sea or kosher salt. That makes a HUGE difference in taste. If using regular table salt, you have to use only 1/4 or 1/2 of what is called for in the recipe. Otherwise, yeah, it would be crazy salty. Overall, I am really happy with how this turned out! Can’t wait to eat it with our chicken noodle soup and homemade apple butter. Thanks for sharing!

  4. Can you please tell me time and temperature for the 3 mini loaves?

  5. I made a savoury version with cheese and seeds and whole grain flour and turned out amazing! I have a question : to add pumpkin or applesauce (or another ‘wet’ ingredient) to the sweet version, would this alter the amount of other ingredients ? Wondering because this might add more moisture. Thanks!!

    • Hi Elizabeth, yes pumpkin and applesauce would definitely affect the ratios of the liquid in the bread. I would suggest reducing the eggs and/or oil in the recipe with the applesauce or pumpkin as they are good replacers for the moisture and binding those things add. For every 1/4 cup of pumpkin or applesauce you can take out 1 egg and/or an equal amount of oil based on the amount of pumpkin or applesauce used.

  6. Made this today with almond milk,a TB.lemon juice,some brown sugar (,1/4 cup).added half tsp.of cinnamon,nutmeg and pumpkin pie spice.lordylordy! It’s good.not too sweet just nice time won’t use corn oil as I had to bake extra 15 min cause it was kinda wet on bottom.

  7. This recipe is the bomb when it comes to no yeast baking. I added an 8-grain mix to the batter and it came out seedy and so yumm. Thanks for sharing!

  8. I used Arrowhead Mills gluten free flour and almond milk. After over an hour, it still did not bake through- way too much moisture! And I baked in a square baking pan, so I thought the bake time would be less. May try again with less milk?

  9. I needed this break down thank you!!

  10. Is it supposed to be pancake batter? All I can make with this recipe is flat bread.

    • Hi Mary! A quick bread is not like a yeast bread. It is a batter and is not kneaded. Therefore you bake it in a loaf pan. Quick breads are things like banana bread and zucchini bread. This is a base recipe for a quick bread. So yes, it will be a batter! Stir the ingredients together and pour it into your loaf pan. If you want the texture of a yeast bread I would suggest trying my no-knead bread or my simple 4 ingredient bread.

      • If I do the GF recipe, will substitutions mess it up? I don’t have buttermilk so was planning on using ACV and almond milk, and was thinking about using flax eggs. Thanks!

        • Hi Nicole! Unfortunately, I have never tried this combination. And since it is a lot of substitutions I’m just not sure how it will work. You can definitely try it, but I can’t say for sure. It might be better to search for a quick bread recipe that is developed specifically to be vegan and gluten free. Sorry I can’t be more helpful.

  11. Just took this out of the oven. I used self rising flour omitting the baking powder and salt. It came out perfect. I love how easy it is to make.

  12. What would give a quick bread a nice carmalized crust? I love the texture when it turns out with a little bit of a crust on the sides and bottom.

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  14. Super great info. Can’t wait to try it. I’m always trying to use up strange leftovers and making it into a quick bread might trick the family! I’ve got some broccoli cheddar soup so hum…might work. Also have some figs and some yam juice (from the can) for a sweet one maybe. I know, I’m pushing it! Wasn’t thrilled with last year’s Irish Soda bread recipe for St. Patty’s Day so maybe this will work instead. Will try to get back to you with all the wild and zany results! Thank you. shelley

  15. If I wanted to make this recipe using buttermilk and baking soda rather than baking powder should I raise/lower the 1 tbsp measurement or leave it the same?

    • Hi LeAnn! Baking soda is about 4xs as active as baking powder. So if you want to make that change I would suggest using about 3/4 tsp baking soda. Hope that helps!

  16. Can this base recipe be used to make pumpernickel bread as well?

  17. Hi, just wondering if part of the flour can be substituted with whole wheat or white whole wheat flour. I’ve seen this done in other recipes; would this recipe support this substitution. Thank you.

    • Hi there! You can substitute some of the flour for whole wheat or white whole wheat. I typically suggest only substituting about half the amount for the best texture. And always subtract about 2 TBSP per cup because whole wheat absorbs more moisture. So for this recipe in particular I would probably use 1 1/4 cups ap flour + 1 cup minus 2 TBSP whole wheat flour. Hope that helps!

  18. Can this be made into muffins instead? 

  19. Is it okay to add citrus to the bread recipe 

  20. This bread was a miracle for me after 5 weeks on a low-histamine diet (including no yeast). I used 1/2 c each teff and amaranth flour and the rest a combo of oat and millet. So glad I read your recommendations and whipped the egg whites. Easy, beautiful result, and delicious. Heaven in my world without fermented foods. Thank you, thank you.

  21. Hi! This is so cool. Thanks for this description. Som e dumb questions from a baking incompetent soul: if i want to make juat one mini loaf in my toaster oven, can i divide ecery ingredient by 3? Does it stay in toaster oven just as long as yoyr instructions? I have NEVER been able to use the toothpick method everyone assumes is so obviuis to tell if it is done- can u give an alternative? Thanks. Desperate for a quick bread. Oh and any tips for not ending up with flour everywhere including up my nose woukd be appreciated. Thanks much. 

    • Hi Jax, yes you can divide everything by 3. I would suggest preheating your toaster oven to 325 instead of 350. It will likely need less time to cook but because I haven’t tested it in a toaster oven specifically (I don’t have one) I can’t tell you exactly how long. Keep an eye one it. You can gently press in on the top and if it is firm but springs back when gently pressed it is done. As far as ending up with flour everywhere, I’m not sure what you mean! Haha! This is all made in a bowl and will be a batter consistency. It isn’t a kneaded bread like a yeast bread. It will have a bit more like a muffin consistency. Hope that helps!

  22. what is the reason there is so much sugar in the basic recipe, does it serve a purpose other than flavor

    • Hi Sandi, there is only sugar in the sweet version of the base recipe. There is no sugar in the savory version. It just depends on which base recipe you are trying to make. If you wanted to make a blueberry bread or something like that where you want it sweet then you would use the sweet version which includes sugar. Hope that helps!

  23. Hi How long to bake in mini loaf pans?

  24. Super close textured, very eggy strange taste, does not toast well. Will not be making again.

    • Hi Alyx. Sorry to hear you didn’t enjoy this. A quick bread is not the same as a yeast bread. It is more dense by nature and does taste more of eggs, however if you let it cool completely before eating it the egg taste does go away slightly. A quick bread is more like a muffin in texture.

  25. Hey, the gluten free version of this bread never cooked! MIT stayed raw even though I stuck it back in the oven for another hour!  Somethings wrong with the GF recipe!

    • Hi Dolly! That is very strange! What gluten free flour did you use? Also, do you have an oven thermometer to make sure your oven is heating to the set temperature. I have made it quite a few times gluten free with success!

  26. Thank you for sharing this DELICIOUS recipe. . I used greek yogurt instead of milk and added pumpkin seeds. I am now enjoying with homemade veggie soup 🙂

  27. Can I make this in a bread machine? 

    • Hi Michelle! A quick bread is much different than a yeast bread in that you want to mix it as little as possible and bake it immediately. A bread machine will mix everything for a long period of time (kneading) and will allow time for proofing. This is not needed with a quick bread and in fact will make it not turn out well. You want to just stir everything together, put it in the pan and right into the oven.

  28. I haven’t made this recipe yet…but, I have been baking for years.  Although most of the info provided in this article were things I already knew, I was blown away by how much you provided to the “novice baker”.

    The tips regarding the ingredients and their interactions and the requirements needed were great. 

    WONDERFUL lesson for ANY baker!!!!!

  29. Hi Bettie, 

    Can’t wait to try this out, never made bread before. Do you have a quick bread recipe for rye bread? 

  30. Thank you so much, my first time trying, was totally superb!!! Tried both sweet and savory bread, with cheese, kids absolutely loved it! Believe you me, it’s already marked as a family favorite

  31. I’m pleased to learn this. Want to attend your classes

  32. I just made this bread and I am in love with it! I have a daughter who is a picky eater and she almost ate half the loaf! Will definitely be doing the variations to see how they turn out. Also, can the flour be substituted with almond or coconut flour? Thanks!

  33. Hey Bettie! You are really, really hot! You have some nice buns!

  34. Hi there!
    I halved your recipe but still added 6 tablespoons of oil.
    Will it still bake?

    • Hi there, I’m curious to hear how this turned out for you. It is possible it wouldn’t set quite as well with that much oil for a half batch.

  35. Pingback: Instant Pot Pumpkin Bread Easily Made from Scratch | The Foodie Eats

  36. Wowwwww such a good recipe. I made the sweet recipe vegsnized (plain unsweet almond milk, coconut oil, and three flax eggs). What I added to my bread was 1/2ish cup of golden raisins, two teaspoons of homemade chai spice, and sliced almonds and granulated sugar sprinkled on top. The texture was amazing. I’ll be using this recipe again for whatever bright idea I get next. Thank you so much for sharing, this is just what I needed!

  37. I’ve cooked my chocolate bread for 45 mins at 350 and it was still completely runny inside. Any ideas why?

    • Hi Amanda! Do you by chance have an oven thermometer? I’m wondering if your oven isn’t quite getting up to 350 F when set to that temperature. It is a common issue with ovens. I actually have to set my temperature 25 degrees higher than what I want to bake anything at as it doesn’t heat quite hot enough.

  38. Turned out amazing!! How do I store it?

  39. Can your quick bread recipe be baked in a bread machine?

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