Oh, let me tell you about a lifesaver in my kitchen—my No Yeast Quick Bread! There are days when I crave the comfort of freshly baked bread but don’t have the time—or the patience—for yeast to rise. That’s where this beauty comes in. It’s warm, hearty, and ready in a fraction of the time. I remember one rainy afternoon when my pantry was running low, and my niece asked for “something cozy.” I whipped this up with what I had on hand, and now it’s our little rainy-day tradition.
What I adore about this bread is its simplicity. You don’t need any fancy equipment or ingredients—just your mixing bowl, a few basic pantry staples, and an oven. And trust me, the smell that fills your kitchen as it bakes? Absolutely heavenly. It’s like wrapping your senses in a blanket of warmth and nostalgia. Every time I slice into this loaf, I’m reminded of how comfort can be found in the most uncomplicated recipes.
The best part? You can customize it to fit your cravings. Add herbs for a savory twist or a bit of sugar and cinnamon for a sweet version. Either way, it never disappoints. Let’s dive into what makes this bread so special!
What’s in No Yeast Quick Bread?
All-Purpose Flour: This is the foundation of the bread. It gives it structure and a perfect crumb. If you want a heartier loaf, you can replace part of it with whole wheat flour.
Baking Powder: Our magical rising agent. It gives the bread that soft, fluffy lift without any need for yeast.
Salt: Just a bit to bring out all the flavors. Don’t skip this; it really makes a difference.
Sugar: A touch of sweetness balances the flavors. You can adjust the amount depending on whether you’re making a savory or sweet version.
Milk: This adds moisture and helps bind everything together. I often use almond milk for a subtle nutty flavor, but any kind will do.
Egg: It helps with structure and gives the bread a nice, tender crumb.
Oil or Melted Butter: This adds richness and keeps the bread soft. I prefer a neutral oil like canola, but melted butter brings in a deep, homey flavor.
Optional Add-ins:
– For savory: chopped herbs, shredded cheese, garlic powder.
– For sweet: cinnamon, vanilla, dried fruits, or chocolate chips.
Is No Yeast Quick Bread Good for You?
Absolutely, especially if you’re looking for something wholesome and quick. This bread can be as healthy or indulgent as you want it to be.
Flour: Stick to whole grain or a mix for more fiber and nutrients.
Milk and Egg: Great sources of protein and essential vitamins.
Oil or Butter: Healthy fats in moderation add to the overall nutritional profile.
The best part is you control what goes in. Skip the processed stuff, add your favorite mix-ins, and you’ve got a fresh, homemade bread that’s way better than store-bought. And it’s always made with love—which, in my opinion, is the healthiest ingredient of all.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 2 tablespoons sugar (adjust to taste)
– 1 cup milk (whole, almond, or your preferred kind)
– 1 large egg
– 1/4 cup oil or melted butter
– Optional: herbs, cheese, dried fruits, chocolate chips, cinnamon
How to Make No Yeast Quick Bread?
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First, preheat your oven to 350°F (175°C). Then lightly grease a standard loaf pan or line it with parchment paper for easy cleanup.
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In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. These are your dry ingredients, and combining them well now ensures a consistent loaf later.
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In a separate bowl, beat the egg and then stir in the milk and oil or melted butter. This mixture should be smooth and well combined.
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Now, pour the wet ingredients into the dry mixture. Stir everything together gently using a spatula or wooden spoon. Don’t overmix—just enough to combine. A few lumps are perfectly fine.
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If you’re adding extras like shredded cheese, chopped herbs, cinnamon, or dried fruit, now’s the time to fold them in. Be creative!
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Transfer the batter into the prepared loaf pan. Smooth out the top a bit with a spoon or spatula.
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Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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Once done, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Sweet Tips and Savory Twists
– If you’re leaning sweet, mix in 1 teaspoon of cinnamon and a handful of raisins or chocolate chips. A touch of vanilla adds great aroma.
– For a savory loaf, add 1/2 cup shredded cheese, a tablespoon of chopped rosemary or thyme, and a pinch of garlic powder.
– You can use a mix of all-purpose and whole wheat flour for a nuttier texture.
– For an extra golden crust, brush the top with a little milk or melted butter before baking.
I absolutely love how adaptable this recipe is. Whether I’m short on time or out of yeast, this quick bread never fails. And the best part? You can dress it up or down to suit any meal. Breakfast toast, sandwich base, or a snack with butter—this bread is always a hit. Let me know how your loaf turns out!
How to Make No Yeast Quick Bread Step-by-Step
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Preheat the oven to 350°F (175°C). Prepare your loaf pan by greasing it lightly or lining it with parchment paper. This little step saves cleanup time and helps the bread release easily later.
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In a large bowl, combine the dry ingredients: flour, baking powder, salt, and sugar. Use a whisk or fork to ensure everything is well mixed. I find this helps prevent clumps and gives the bread an even rise.
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In a separate bowl, beat the egg, then whisk in the milk and oil or melted butter. Your wet mixture should be smooth and slightly creamy—this helps bind the bread together beautifully.
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Pour the wet ingredients into the dry ingredients. Stir gently but thoroughly with a spatula or wooden spoon. It’s okay if the batter isn’t perfectly smooth—a few lumps are totally fine.
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If you’re feeling creative, now’s the time to fold in optional ingredients. I love tossing in shredded cheddar, finely chopped herbs like thyme or rosemary, or even chopped walnuts and cinnamon for a cozy twist.
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Transfer the batter into your prepared loaf pan and spread it out evenly. Smooth the top lightly. If you want an extra golden crust, brush the top with a bit of milk or melted butter.
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Bake for 45 to 50 minutes, depending on your oven. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
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Let the bread cool in the pan for about 10 minutes. Then carefully remove it and allow it to cool completely on a wire rack before slicing. This helps it set and prevents crumbling.
Extra Tips and Flavor Ideas
– Looking for a sweet version? Add a teaspoon of vanilla extract, 1/2 teaspoon cinnamon, and some dried cranberries or raisins. It pairs wonderfully with a cup of tea.
– Want something savory? Fold in crumbled feta, sun-dried tomatoes, or chopped olives. This makes it perfect for soups or even breakfast sandwiches.
– Don’t be afraid to experiment with flour. Swapping a third of the all-purpose flour with whole wheat gives a slightly nutty flavor and adds more fiber.
– You can also divide the batter into muffin tins for mini bread portions—just reduce the baking time to around 20–25 minutes.
This quick bread has become my go-to recipe when I want something fresh from the oven without waiting around for dough to rise. It’s warm, comforting, and endlessly customizable. I’ve made it for brunches, picnics, and last-minute dinners—it never disappoints. The texture is moist yet firm, with just the right crumb.
What I love most is how easy it is to change the flavor based on what’s in my pantry. If I have bananas going brown, I mash one in for banana bread. If I’m making stew, I toss in cheddar and chives. One recipe, endless options. That’s what makes this a staple in my kitchen.
So whether you’re baking for guests, prepping a cozy breakfast, or just treating yourself to some homemade comfort food, this no yeast quick bread is the answer. Try your own twist, and don’t forget to share how it turned out—I’m always looking for new combinations!
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you absolutely can substitute whole wheat flour for all-purpose flour. However, because whole wheat flour is denser and more absorbent, I recommend starting by replacing only half of the all-purpose flour with whole wheat. This way, the bread remains light and soft. If the batter feels too thick, add an extra tablespoon or two of milk to loosen it slightly.
2. How do I store this quick bread to keep it fresh?
After your bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze slices individually. Just pop a frozen slice in the toaster or microwave whenever you want a quick snack!
3. What can I use instead of eggs in this recipe?
If you’re out of eggs or avoiding them, a great substitute is 1/4 cup of plain yogurt or unsweetened applesauce per egg. Both options add moisture and binding power. A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) is also a good vegan alternative. I’ve tried all three, and they each yield slightly different textures—but all delicious!
4. Can I add fruits or vegetables to this bread?
Definitely! This recipe is very adaptable. For a fruity version, try folding in 1/2 cup of diced apples, blueberries, or mashed banana. If you’re going for a savory vegetable bread, shredded zucchini or carrots work well—just make sure to squeeze out excess moisture first. These additions not only add flavor and texture but also boost the nutrition of your quick bread.
Let me know if you have any other questions—I’m always happy to help troubleshoot or brainstorm tasty variations!
Print
No Yeast Quick Bread Recipe
- Total Time: 50 minutes
- Yield: 1 loaf (8–10 slices) 1x
Description
This No Yeast Quick Bread is the perfect solution when you’re short on time but still craving homemade bread. Soft, fluffy, and ready in under an hour, it requires no rising, no kneading, and absolutely no yeast. Whether you’re serving it alongside a bowl of soup, using it for sandwiches, or just slathering it with butter, this bread delivers comfort and convenience in every bite.
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 tablespoon sugar (optional)
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1 cup milk (dairy or non-dairy)
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1/4 cup plain yogurt or sour cream
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2 tablespoons oil (vegetable or olive oil)
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1 large egg
Instructions
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Preheat your oven to 375°F (190°C). Grease a standard 9×5 inch loaf pan or line it with parchment paper.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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In another bowl, beat together the milk, yogurt, oil, and egg until well combined.
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Pour the wet mixture into the dry ingredients. Stir just until combined. Do not overmix—the batter will be slightly lumpy.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
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For a dairy-free version, use plant-based milk and dairy-free yogurt.
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Add herbs like rosemary or thyme for extra flavor.
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For a touch of sweetness, stir in raisins or dried cranberries.
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Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes