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 recipe can be made savory or sweet and in 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
What is Quick Bread?
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!
Muffins, biscuits, scones, and loaf breads that do not contain yeast (like this one) all fall into the “quick bread” category.
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:
- Combine all of your dry ingredients together
- Combine all of your wet ingredients together
- Pour the wet ingredients into the dry ingredients, and gently stir to combine.
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.
Slices of Basic Savory Quick Bread
Ingredient Functions
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.
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.
Flour
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 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.
Salt
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.
Milk or Buttermilk
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.
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.
Eggs
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 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.
Variations
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,
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- Cranberry Orange Quick Bread
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- Walnut Spice Quick Bread
Double Chocolate Quick Bread
Basic Quick Bread Recipe (Batter Bread)
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!
Ingredients
- NOTE: For more details about this recipe, scroll past the recipe card.
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.
Notes
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.
SAVORY VARIATIONS
- 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.
SWEET VARIATIONS
- 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.
SUBSTITUTIONS
- 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
389 Comments on “Basic Quick Bread Recipe”
In contrast to another post-er, I REALLY like the “base” recipe, probably because I like the “eggy” taste. I do look forward to varying it, but so far I keep making it plain because I so enjoy it that way. Thanks for such an easy and delicious recipe. ❤️
I doubled the recipe and made one savory and one sweet loaf! My husband and 2 of 3 kids loved both! For my oil, I used a combo of butter and coconut oil. My sweet loaf incorporated 1.5-2 tsp. pumpkin pie spices and vanilla extract, along with an oatmeal crumble topping. I’ll probably use applesauce as well next time I make it.
For the savory loaf, I included the extra salt (as noted in the recipe), italian seasoning, basil, and freshly grated Parmesan cheese. So, so good! Thx for sharing your recipe!
You could try soy, rice, or oat milk for the milk and mixing about 1/2 tsp of baking powder to the applesauce for the eggs-that might help it to rise better.
Was wondering if anyone has used wheat flour in this recipe? Am looking for yeast free bread recipes as my daughter is allergic to yeast and nutritionist said yeast is in white flour already. I haven’t used wheat much yet.
I used wholegrain wheat and baking powder – worked at treat!
I love this adaptable bread. It looks so moist, and your photos are beautiful!
I made one with oat flour, but I only needed half the amount of liquid. I doubled the recipe and realized I forgot to double the milk (I used milk kefir), but the batter seemed runny enough. Baked at 375 for 1 hour.
Replaced half the oil with applesauce, added cinnamon. No sugar in the dough, but I did grease the pan with butter and dusted with a cinnamon sugar mixture like another reviewer suggested.
Going to try soaking the flour overnight with my milk kefirs second ferment for better digestibility.
Apple cinnamon version of this recipe it is so good thank you for the recipe. It’s so delicious and so pretty
I just made this bread and it’s very good! I’m looking forward to trying the many variations!
For reason I can not get this to work
I just recently decided to start making my own bread so I don’t know if m doing anything wrong. I followed the recipe exactly only added a bit of dried herbs to it. And both times be tried it’s come out still very wet (i guess you would call it doughy or raw) on the inside. I would love for some help
Maybe your oven temp is the problem. I read somewhere that once you preheat the oven, you should let the oven warm up for 5 to 15 minutes before adding any baked goods. I did that and it came out perfect at 45 minutes in a glass loaf pan.
Check the loaf with a toothpick or cake tester when it comes out of the oven. If it is liquid in the middle it needs to cook longer. Pull it out when the tester has moist crumbs on it!
45 minutes. Added 15 more. Still moist in the middle. Just added 15 more. Never had this issue with any other recipe.
Hi Amanda! So sorry to hear you had issues! I’ve never heard of this problem with this recipe. Did you by chance add in anything that has a lot of moisture in it? Also, do you have an oven thermometer to check that your oven is heating properly?
Made this Simple bread and turned out just great. Taste great and looked so pretty.
This was my first time making a homemade bread and so happy for this recipe, my husband
was telling me that his Mother made her own bread almost daily so this was for him and he loved it. Thank You for this Awesome Bread recipe.
This bread was very eggy tasting. It does not come out as light as bread made with yeast. It did not have a crust like regular bread. It came out more cornbread-like than anything.
Hi June,
This is “quick bread” which is not at all like yeast bread. Quick bread has more of the texture of a muffin or you actually, cornbread, which is also a quick bread. If you are wanting something like a traditional yeast bread, I suggest you give my quick no-knead skillet bread a try!
how much sugar?
Great question, Tricia! Sorry if that was unclear. 1/2 – 1 cups sugar for a sweet bread. Enjoy!
Thanks for not only giving the receipt but explaining how each ingredient works in what is being made so i can’t just change or eliminate an ingredient. Excellent for a learner like me.
You’re so welcome, Joan! I’m glad it’s helpful!
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Wonderful! I made the basic bread with garlic and rosemary to accompany homemade turkey soup and it was the perfect match. Thank you so much!
I’m so happy to hear that Alyice! That sounds like the perfect combo!
It looks so moist, and your photos are beautiful!
Thanks so much, Yumvilla!
In the basic quick bread recipe, this sentence is in the instructions and I have no idea what it was supposed to say:
The more you stir the more more though the bread can be become.
?
Thanks for pointing out that typo Peg! It should say “the more tough it can become.” I have edited it!
Trying this tonight with our soup! Would you use this to make banana bread? If so, how would you adjust it?
Hi Julia! I actually do use this same base recipe for banana bread! All you actually have to do is substitute the liquid in the recipe for mashed banana! Hope you enjoyed it with your soup!
This looks great! I’m in the UK so would love the gram equivalent of the cup measurement. How many grams for the flour and how many for the milk etc? Thanks so much.
2 1/4 cups flour equals 544 grams. 1 1/2 cups milk equals 355 ml or 12 ounces. Happy bread baking!
Please can you pop those conversions in the main body! I so got my quantities wrong! X)
(Still turned out okay)
You bet! I’m actively working to add weight measurements to all of my recipes for easy use!
Definitely the most stressful recipe I’ve ever tried. I checked on weight conversions on your site, you wrote that 1 cup all purpose flour = 120 grams, that means 2 1/4 cups of flour in this recipe equals 270 grams. I wonder why my batter was so runny. Then I read this comment of yours said that 2 1/4 cups flour equals 544 grams (where did that number come from??). I panickly took my batter and mixed more flour. Let’s pray the cake will be just fine.
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Savory GF Sun dried Tomato bread. Separateld the eggs & beat whites to add at end. The bread is very spongy feeling. No normal bread texture. Cooked it longer at lower temp so I could congrol it burning but it didn’t help much. Used a local GF mix.
What is my issue?
Hi Ave, This is a “quick bread” which is very different in texture by design than a yeast bread. It will be spongier and less chewy than a bread made with yeast. It won’t be like a sandwich bread, think more of the texture of a muffin. I don’t think you had any issue, it is just maybe a different recipe by design than what you are looking for.
These recipes look fabulous, the only problem is the measurements – I live in the UK where cups are not really used anymore.
It would be so handy to have the measurements presented in metric (ml, mm etc). Temperatures are usually in Celsius too.
Thanks for the inspiring recipes
Hi Ella! Yes, this is a huge ongoing project I have been working on to add weight measurements (both standard and metric) to all of my recipes. I have over 200 recipes on the site so it will take some time, but all of my new recipes do have them. I have updated this one for you to include weights and it did already include Celsius. In the meantime, while I’m working through the rest, here are two resource charts I have created to help with conversions: Weight Conversions for Common Baking Ingredients and US & Metric Baking Measurement Conversions
Hope you find those helpful!
Just finished a Sriracha Cheese savory quick bread. I’m waiting for it to cool. I’m a new mom and wanted to do something homemade, but easy for my husband. I’m excited about this base recipe and how easy it is to customize and put together. Thank you so much!
Oh that sounds delicious! I’m so glad you are enjoying this recipe!
This was delicious, I added some old fashioned oats and Parmesan cheese for my add ins.
We had it with stew tonight
That sounds so good Yvette!
2 teaspoons of salt is way too much, even my crisp addicted children can’t eat this… next time I will try reducing it to a half…. or using self raising flour which I should have done in the first place!! I should have left it for longer to cook as well, at least an extra 15 minutes.
Hi Rachel! I’m so sorry you found this to be too salty. Can I ask if there is any chance you used 2 tablespoons instead of 2 teaspoons? I’m asking because I have made this recipe at least 30 times without it tasting too salty and this recipe has been tried by many other readers and I have not heard this feedback. If you definitely did use teaspoons, what brand of salt are you using?
What variations are used if I am using a bread machine ; Self rising flour, and no yeast.
Hi Cyndi! I definitely would not recommend this recipe for a bread machine. This is a “quick bread” which is a completely different category of baking than a yeast bread. A bread machine utilizes a kneading process and also a resting period for rising. This bread does not need either of those things and in fact, the baking powder likely won’t be active enough to rise the bread if it goes through the resting period.
I made it, followed the recipe but found that it collapsed when I took it out (knife came out clean) and when I cut it… It was doughy.
Just popped it back into the oven… But I think it already flopped… O_O help!
Yep totally flopped. Its way too doughy. Has a great taste and I reckon if I get it cooked right or will be way amazing.
Perhaps it was the pan I used? I used a deep frying pan (I’m a student and don’t have a bread tin)
Is there anything I can do with this it?
Hi Nazreen, A frying pan would definitely not work as well for this. They do sell disposable loaf pans for relatively cheap at most grocery stores. I would suggest getting one of those to bake it in.
Getting ready to make this…
Sounds great!
Had a choice of yeast-less recipes,
Had to choose this one
Because
I am “Bettie” too!
It’s fate then! Hope you loved it!
What a versatile recipe! I bake with gluten free flour frequently. I’ve tried many, many brands and making my own flour. I prefer cup 4 cup flour. It’s hands down the best I’ve used so far. I read that gluten free dough needs at least 10 minutes to rest prior to baking. There’s science behind it but I can’t recall it at the moment, something to do with the starches. The baked goods definitely turn out better with the rest time. Thank you for such a comprehensive post!
You’re so welcome Nana! So happy you found it useful!
First time making quick bread. Very oily. Used coconut oil and it just was a mess. I’d suggest if anyone was using coconut oil to use half the amount of oil. You could eat it but it was just very greasy.
Hi Sherie!
So sorry to hear that you had some issues with the oilyness. I have made this with coconut oil before and didn’t not have oily results. Is it at all possible that you ended up with more than 6 TBSP of oil in your batter? This is a very standard ratio of fat in this amount of batter for a quick bread.
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Thank-you so so much. I made a gluten and dairy free version for my daughter who can’t eat either. It was quick and easy and tasted lovely.
So great to hear Dawn!
I think this is an excellent recipe! I recently developed a bad allergy to yeast and have been trying to make quick breads as a replacement. This definitely turned out the best yet. I made two batches–a savory loaf made with olive oil and a sweet batch of muffins with white chocolate chips. Someone else in my family can’t have eggs, so in the muffins I swapped the eggs for mashed pear and it worked great. Applesauce or mashed bananas would work to, but don’t forget to reduce the sugar–I cut it by half and that was perfect.
Hi Ian! I am so happy to hear that! Thank you for letting me know! I’m so glad that it has been working for you with your modifications too!
Your receipes are way wrong both types of bread tasted like nothing but nasty salt and you dont use a lb. Of flour to make one standard size loaf pan i think u better go back and check all of your receipes and redo them nothing worse than wasting money and thats what your receipes are wasting peoples money if you really dont know how to bake then dont post anything if i were to rate both types of bread receipes it would b a F
Hi Peggy, so sorry to hear that you had some issues with this bread! This is a tested recipe, developed by testing it many times and also tried successfully by many others in the comments, so I’d love to help you trouble shoot and figure out where it may have gone wrong for you! I see you say that a pound of flour is too much for 1 loaf pan. Where are you seeing this measurement? Both the savory and the sweet version of this bread use 9.6 oz of flour, which is just slightly over a 1/2 lb. Can I also ask what brand of salt you used? I will update the recipe here to state what brand I use because different brands do have varying levels of saltiness.
Your recipe will have too much salt if you use regular granulated salt instead of kosher salt. Use half as much of regular salt. If you use salty add-ins such as cheese or salted nuts you could be adding too much that way. Acid also takes the place of salt in flavor, so if you use buttermilk reduce the salt a little.
I’m not much of a commenter when it comes to food blogs. But, after making this recipe something like a dozen times and utterly loving it each time, I feel like I should throw in my two cents.
My mom first found this recipe for me while looking for super easy recipes to use with her after school kid’s baking class.
I’m on a low sugar diet, so I always make the savory loaf (though sometimes with sweet mix ins, like dried fruit). I’m always delighted by the moist, almost spongey texture with the nice, crispy crust. I love crusts, so I often use this recipe to make 8 mini loaves instead of one large loaf. It always bakes great!
I’ve made fruit and nut bread, walnut cinnamon, mozzarella herb, a plain loaf (using majority wheat flour–yes, it works!), and oodles more. I use this bread as a stand alone meal and a side. I’ve even made sandwiches, though as Bettie says it doesn’t have a typical texture for that, being a quick mix.
I adore this recipe. It’s my go to when I need carbs, which is basically always. I love that the only “special” ingredient I often have to buy for it is milk/buttermilk (I’m not a milk person). I love that it takes like 5 minutes, tops, to mix and less than an hour to bake. It’s SO easy, affordable, and the versitility and room for creativity can’t be beat.
I’m only just starting to feel comfortable making yeast breads, but even with some successes there under my belt, now, I turn to this recipe every time.
Thanks, Bettie!
Thank you so much for your comment Zeta! I love how you have been able to use this for so many different variations! That is so great! All the best to you! <3
How well does it keep or reheat?
Hi Margaret,
Wrap it in plastic wrap and keep it at room temperature for up to 3 days. You can toast it up or reheat in the microwave. Keep in mind this is not like a yeast bread texture, it is similar to a muffin texture!
To make oat bread ,how much flour and oats do I use?
Hi there! I have not made this with oats, but I would suggest reducing the flour to 2 cups (120 gr) and adding 1 cup of rolled oats. Let me know how it turns out!
I love your basic recipe. I have made a lot of it. I started using it because I had bought a loaf of bread and after 2 months it had not molded. I decided i did not want chemical in all my food.
Can you add peanut butter to the savory bread recipe. If so how?
That’s so great to hear Deborah! Enjoy!
I made the savory bread exactly as required but when removed from the oven the bread sunk and was ceased in the inside what do you suggest to rectify the problem
Hi Drusilla! I’m sorry to hear that your bread sunk. This could happen for a number of reasons. Do you by chance live at high altitude? It is possible that your leavener was much more active if you did. It is also possible that the bread was not fully cooked in the center which would cause it to sink.
I was googling around trying to find a quick bread recipe and came across this page on your website. I am thrilled with the way you present the information and I learned a great deal from this article. Your concise, informative and understandable style of writing kept me very interested in hearing what you had to share. Who would have thought reading about quick bread would have been such a pleasant experience? I’m hoping to try your basic recipe and to use it as a launching board for many fun and interesting varieties. Thank you for sharing your knowledge and motivating me to bake more 🙂
wayyyyyyyyyy too salty. The texture is fine, like a thick biscuit, but I had to throw it away it was so salty.
Hi Kelsey! I’m so sorry to hear you found this bread too salty! This is actually a somewhat conservative amount of salt for this size of loaf, so I’d love to help figure out what may have gone wrong! Is there any chance you may have used baking soda instead of baking powder? That would definitely make it taste saltier! Or is it at all possible you measuring 1 1/2 tbsp instead of tsp? If neither of those things are the case can I ask you what kind of salt you used?
I used Morton salt and I’m sure I didn’t use the wrong measurements, but 100% sure I used baking powder not soda. The only thing I changed was I used unsweetened almond milk in place of milk/buttermilk, but I don’t see how that would make it so salty. I might try it again and see if I get the same outcome.
Let me know how it goes if you do make it again! You can reduce the amount of salt if you like.
Hi, I just made this I’m in the UK have loads of allergys including sugar,yeast,soya all UK bread has these in I’m soo happy and thankful to you for making and sharing this recipe i love the eggy/cake/yorkshire pudding taste.
Could I just ask what is the texture ment to be be like? Like a crumbly cake? Or soft/wet like mine came out? Im not sure if i cooked mine on a too high temperature if pressed between fingers should it roll into a dough like texture? Sorry for the questions I just want to make sure I’ve got it right
Hi Joanne! It does sound like yours turned out more spongy than usual. Did you make any adjustments to the recipe? Also, do you live at high altitude because that could cause some issues. It should be more like a cross between a muffin and a scone in texture. But not really like a yorkshire pudding. But I’m so glad you enjoyed it!
It came out beautifully. Inside was soft and almost castella like. Outside was a lovely crust. Even my mom, who is not a fan of carbs, loved it. Thank you!
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Am I missing something? I see ingredients shown in a picture on this page but I don’t see any quantities? There is only Kosher salt and spices listed. Even if I go to print it, only 2 ingredients are listed.
Hi there! I was just in the middle of transferring my recipes to a new platform and looks like you caught this one while it was still transferring. It should all be there now!
can ingredients be added like carrots and zucchinis and onions?
Hi Tiffy, yes you definitely can! Zucchini holds a lot of moisture so I like to put it in a clean kitchen towel and squeeze out all of the liquid before adding it. Let me know how you enjoy it!
Thank you so much! It was great. I made it with carrots, zucchini and two kinds of onions. We drizzled olive oil over it with some sprinkles of salt, and almost ate the whole thing in one sitting. I want to make more today but I was hoping to make it in a dutch oven do you think this would be a bad idea?
Are you thinking you would set the pan down into the dutch oven or pour the batter into the dutch oven? I’m not sure it would bake very well. Dutch ovens work great for yeast breads but I’m not sure it would work so well with this quick bread. But if you do try it let me know!