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Basic Quick Bread Recipe

This Basic Quick Bread Recipe is ready in 1 hour! No yeast, no kneading, no rising required.  Delicious with butter, with soups, stews and toasted with jam.

If you are craving fresh baked bread but don’t have any yeast, you can make a quick bread!  Quick breads are SO easy and quick to make. And they are tender, moist and so delicious!

Basic Quick Bread Recipe

About Quick Breads

Quick breads are breads that don’t require any yeast, and instead use leaveners like baking soda and baking powder to make them rise.  And because there is no yeast in quick breads, they require no rising and no kneading.  So when you are in a pinch for time and just want fresh, warm baked bread for dinner you can have it!  Although the texture and consistency of quick breads is different from traditional yeast breads, they are a delicious alternative.  Quick breads are more like a moist cake-y biscuit.  And they’re delicious!  Aside from how tasty quick breads are, I especially love that you can whip up a quick bread with simple pantry ingredients and have it on the table from start to finish, in just over 1 hour!

Basic Quick Bread Recipe

Basic Quick Bread Recipe Tips:

  • Don’t have buttermilk?  No problem!  Substitute with 3/4 cup sour cream (or plain yogurt) plus 1/4 cup milk.  Or 1 cup minus 1 tbsp milk, plus 1 tbsp lemon juice (mix the milk + lemon juice together and let sit for 5 minutes before using).
  • Quick breads are best enjoyed within 1 to 3 days as they tend to dry out more quickly than traditional bread.  If your bread becomes a little dry, toast it and slather on butter and jam!  YUM
  • Line your loaf pan with parchment paper so the loaf can be easily removed after baking.
  • Don’t over mix the batter or you will end up with a very dense loaf.
  • Make sure to let your loaf cool before cutting it, or you will end up with a crumbled piece of bread.
  • This recipe freezes well.
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Basic Quick Bread Recipe

This Basic Quick Bread Recipe is ready in 1 hour! No yeast, no kneading, no rising required.  Delicious with butter, with soups, stews and toasted with jam.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Baking

Ingredients

Scale
  • 2 cups flour
  • 1 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup melted butter

Instructions

  1. Preheat your oven to 350 degrees.
  2. Line a 9 x 5 baking tin (loaf pan) with parchment paper.
  3. In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
  4. In a separate bowl, whisk together the buttermilk and egg.
  5. Whisk the melted butter into the buttermilk mixture.
  6. Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter.
  7. Bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.

Keywords: bread, quick bread

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If you’re looking for more delicious Quick Bread Recipes, make sure to check out my post for 10+ Quick Bread Recipes here!

No Yeast Bread Recipes

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32 Comments

  1. 5 stars
    My wife and I love this recipe. We don’t even buy store bread anymore, I now make all of our bread. I was wondering if you could freeze this dough? I was trying to plan ahead of the holidays and have some stored and ready to use for various baking activities. Thanks!

    1. Hi! I’m so happy you enjoy this recipe! I’m not actually sure if you can freeze the dough…I’ve never done it before. But I don’t see why you couldn’t. I would just make sure that the dough came up to room temperature before baking. If you try this, let me know how it goes!

    2. I was thinking the same thing about preparing early for the holidays so I froze it in those food saver bags and sealed it and came out prefect when I baked it. If your going to use a zip lock bag, I recommend wrapping it in plastic wrap or press and seal (this actually seals better) and put it in the zip lock and close then put it in another zip lock with the top of the other bag facing downward and close. This helps to keep it fresh and seal out frostbite if not used within a couple days and also keeps it from getting any type of freezer tastes that happen when freezing that we don’t realize are there until we taste the frozen goods lol. This also helps so it keeps its structural integrity (lol I know that’s the wrong word phrasing but I can’t think of the phrase I’m looking for at the moment) baked as with some that don’t seal correctly before freezing. They’ll freeze it half-assed sealed then bake either before its completely thawed or before it is at room temp and wonder why it’s either raw inside or it doesn’t rise during the baking or it rises and bakes but is crumbly and tastes awful. I highly recommend a food saver for any type of freezing or long term food storage. I use it to freeze or store everything. I know it’s a long rely but your question got my mind going thinking of baking ideas I can make and freeze. Lol

  2. I made this but over cooked it and used too large of a loaf pan 🙁
    But still pretty good. I was wondering if I could use oil instead of the melted butter?
    Fingers crossed for attempt #2

  3. 5 stars
    Great recipe! Had to try it because we were out of bread and needed it a little quicker than the yeast versions.
    Like someone else mentioned…this bread tastes like a biscuit! It is great with just butter, but I could also see it with sausage gravy 🙂
    Thank you for sharing!

  4. 5 stars
    I made this recipe today! I loved it. It also reminded me of the scones I used to eat in the High School cafeteria.

  5. Is there such a thing as whole wheat self-rising flour?
    Is so… where would I get it
    I am on a fixed income, so I will make this
    I love to cook!!!

    1. Hi Keith!
      I did a little Google search and there is whole wheat self-rising flour but it does seem like it might be hard to find. In this recipe you could just substitute the all purpose flour with whole wheat, or do half and half.

      1. Wanted to try a quick bread for my first baking attempt as it seemed really easy. It was a breeze to make and delicious. I have since made 2 more, one with raisins and cranberries and one with bananas. I am so thrilled with this recipe that I am on my to the store for more dried fruits. Thank you so much. My family loves these

  6. I have been meaning to comment for forever on this recipe. It has quickly become one of our favorite side dishes to accompany curries, American goulash, and chili. Eating this right out of the over is a real treat.
    It’s also incredibly easy to make quickly, especially if you forgot to get a bread/starch item for a meal. That’s originally how I stumbled on this recipe.
    Thank you Jo-Anna!

  7. Hi
    I made this for my husband. I am gluten free but tasted little piece with butter it was delicious! I forgot to add baking soda but I don’t think it mattered. I used unsalted butter if it had been salted butter I would have cut back on the added salt.

    Do you think if I subbed almond flour for the regular flour it would work?

    Thanks

  8. try half almond flour half Bob’s Redmill gf flour. that worked just fine for me. I also tried coconut oil., and.topped it with crushed nuts and seeds. Baked up just right. Soy flour did not work, the bread turned gummy.

  9. This recipe was good for me a single mom, watching my budget. It wasn’t time consuming, I loved how I didn’t have to leave it to raise and no yeast. Just 15 mins in the oven and it’s already rising and it’s perfect.
    I used 1/4 tsp salt . Wished I could of sent a picture.

  10. Fantastic! We needed last-minute bread for company and this was perfect. I followed as-written save for subbing sour milk. Came together in a few minutes and tasted great.

  11. I’m know I’m late to the party, but I am wanting to use this recipe for mini loaves to give as gifts with homemade jams. Any specific suggestions on changes to bake times for the pans that make 6 small loaves? Many thanks!!

    1. Hi Tibby! I’ve never tried making mini loaves with this recipe, so I’m not 100% sure…so please keep that in mind. My guess is that this recipe will likely only make about 3 mini loaves, but it really depends on how deep the cavities in the pan are. Fill the mini loaf pans/cavities about 2/3 full and bake for about 25% less time as a regular loaf.

  12. It was very good! But mine baked in half the time. I’m glad I took it out at 30 mins and checked (with toothpick) because it was crispy and ready. Any longer and it would have been way over done. Great, easy recipe!

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