A quick bread is made using baking soda or baking powder as a leavening agent in place of yeast. It most likely originated in the United States at the end of the 18th century. Baking soda was first introduced in 1846, with baking powder following in 1856. The texture of quick bread differs from yeast bread as it is more cake-like. Quick bread gets its name because it can be made much more quickly than traditional yeast bread.
Recipe Servings: 10
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 2¼ cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 3 large eggs, at room temperature
- 1½ cups milk or buttermilk, at room temperature
- 6 Tbsp canola oil (or any other oil or liquid fat)
- 1½ cups sugar or brown sugar (or a combination of both)
- ½ Tbsp vanilla extract
- Spices or mix-ins, as desired (optional)
Directions
- Preheat the oven to 350°F and prepare a 9 x 5-inch loaf pan by spraying it with nonstick cooking spray or lining it with parchment.
- Whisk together the flour, baking powder, salt, and any other spices or herbs you choose in a large bowl.
- Whisk together the eggs, milk, oil, sugar, and any other extracts or liquids you choose in a separate bowl.
- Add the wet ingredients to the dry ingredients and stir them together just until combined. The more it is stirred the more tough the bread will become. If using any add-ins such as berries, chocolate, or nuts, fold them in.
- Pour the batter into the loaf pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out with moist crumbs.
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