As the name suggests, these quick bread recipes are typically much faster to make than most regular bread recipes.
That’s because they’re leavened with baking powder (or soda) instead of yeast.
That said, most of these recipes aren’t what you would normally think of as bread.
Sure, many people will have a specific loaf-shaped treat in mind, like banana or pumpkin bread.
But in reality, muffins, brownies, scones, and even pancakes can be classed as quick bread.
With that in mind, I’ve found 30 terrific quick bread recipes that are tasty and super simple to whip up.
So set your timer because these babies come together fast!
Easy Quick Breads – No Yeast, No Kneading
As much as I love (and I mean LOVE) banana bread, I like to mix things up so I don’t get bored.
And this peanut butter bread is just what I’ve been looking for!
It’s light, tender, and wonderfully nutty. And the fact that you can make this in the blender just makes it that much more convenient.
Top it with some raspberry jam swirls or go ahead and toss in some dark chocolate chips.
We’ve already established that banana bread is my biggest weakness, but banana bread and rum? I’m a goner!
This quick bread recipe is moist, tender, tangy, sweet, and bursting with incredible flavor.
Plus, it’s got fantastic texture thanks to the nuts inside and brown sugar and coconut topping.
Scones are often confused with biscuits, but there’s one easy way to tell them apart: the texture.
Biscuits are known to be soft and tender, and they should flake apart when you crack one open.
In contrast, scones are much firmer, with more crust and a tighter crumb inside.
Some say they’re dry, but those people aren’t making them right!
So long as you handle the dough as little as possible and don’t over-bake the scones, they’ll come out beautifully moist and tender.
Even if they do come out a little bit dry, a generous helping of jam and clotted cream will fix them fast.
Monkey bread is usually made in a bundt pan and designed to be a tear-and-share style quick bread.
However, these muffins are fantastic for individual portions (and, therefore, totally covid-approved!)
You just need a can of ready-made biscuits and cinnamon sugar. The caramel sauce is optional but does make them that much more decadent.
It won’t come as a shock to hear that soda bread is leavened with baking soda rather than yeast.
But you might be surprised to hear that the only other ingredients you’ll need are flour, salt, and buttermilk.
Buttermilk is essential, as it reacts with the baking soda, creating lift in the dough. It also guarantees a tender crumb.
Cornbread, like scones, can sometimes come out dry and overly crumbly. In those cases, it’s usually down to the recipe or over-mixing/over-baking.
For the best cornbread that’s moist yet firm, you’ll need to use fine-ground, plain cornmeal. Anything with a larger grain will make this sandy.
Also, for the best corn flavor, use yellow cornmeal instead of white.
Say what you want about Starbucks, but they know a thing or two about baking.
From their brownies and scones to this incredibly rich lemon loaf, I’ve never been disappointed.
Believe it or not, two of the top ingredients here are yellow cake mix and lemon pudding mix.
Combined, these make sure this quick bread is as lemon-flavored and moist as possible.
Not only that, but this recipe is about as easy as it comes. Just scale everything into a bowl and mix until the batter is smooth.
I like to give the eggs a quick beat first to make sure they incorporate fully, but that’s optional.
I’ve been on a real pumpkin bread quick since September, and I don’t see an end in sight.
After all, there’s nothing better than a thick slice of spiced, sweet, warm pumpkin bread to start (and end) your day!
Besides that gorgeous orange hue, the beauty of pumpkin bread is that the key ingredient is also why it’s so moist.
Just be sure your pumpkin puree isn’t too watery. That can happen if you make your own and freeze it for later.
Prepare to fall in love because I’m sure this pistachio bread will win you over. It might even take the top spot of your quick break baking list.
Don’t worry, you won’t be shelling a million little nuts for this.
Instead, you’ll use instant pistachio pudding mix, which adds both a lovely pale green color and a unique nutty flavor.
I like the cinnamon swirl, but if you want to boost the pistachio, try adding a swirl of pistachio butter to the middle instead.
Like pumpkin and banana, applesauce is often used as a way to ensure moist cakes and muffins.
It’s also great for recipes that require reduced fat, as applesauce can easily replace butter and oil.
This recipe does still include butter for a more decadent finish. And be sure to grab unsweetened applesauce, or this will be too sweet.
Like blueberry muffins, this blueberry quick bread is an ideal breakfast option.
Just look at all those fresh berries! It screams, “I’m full of good stuff!” don’t you think?
Although this recipe says you can use fresh or frozen blueberries, I highly recommend using fresh if you can.
The reason is that frozen berries have so much more moisture, making the bread soggy if you use too many.
Not only that, but they will streak in the batter, making it look a little grey in areas.
Coffee cake usually consists of a dense vanilla cake covered in a brown sugar crumble top.
Sometimes, it’s lightly spiced, but the cinnamon isn’t overwhelming.
And contrary to its name, there’s no coffee in the mix.
This version uses cinnamon in the cake and the topping, making it taste a lot like a thick, soft, snickerdoodle cookie.
It’s served best with coffee, of course.
Remember what I said about applesauce replacing oil? Here’s the proof!
Many loaf-style quick bread recipes need to be baked for around an hour. Unfortunately, that long bake is notorious for drying out the crumb.
That’s why so many include buttermilk, sour cream, and lots of oil.
But this recipe uses applesauce instead. It adds a lovely sweet flavor and infuses crazy amounts of moisture to boot.
I know I said that fresh blueberries are best, but we don’t have that luxury in the winter!
So, here’s a recipe designed for frozen berries that will hit the spot, even if it’s snowing.
The best way to use frozen blueberries is to rinse them before mixing them into the batter.
This will eliminate any excess moisture on the outside that would turn the batter grey.
After you rinse them, be sure to gently dry on a paper towel. Then, only add them to the batter when you’re ready to bake.
Like sprinkles, the longer they sit, the more the color will bleed.
Strawberries are such a tough fruit to bake with. Yes, they’re stunning and vibrant and loaded with incredible flavor.
But they’re also one of the juiciest berries around, and when baked, all those juices will pour out and into your cake, making it soggy and dense.
I recommend thawing and draining frozen strawberries. Keep the juice and make a simple reduction with sugar.
Add that to the batter for more flavor, or use it to make a pink glaze.
Alternatively, sprinkle sugar over chopped fresh strawberries and leave them to macerate. Again, drain the juices before adding them to the batter.
Pancakes have such a unique taste, and it’s even better in muffin form! Besides, I bet you’ve got a couple of pancake mix boxes sitting in the pantry, right?
Like Bisquick, using pancake mix eliminates a few ingredients and speeds things up nicely.
It’s the ideal recipe for pancake lovers who need their sweet fix on the go.
Top them with maple glaze and bacon bits for the ultimate breakfast experience.
We’ve gone over plenty of sweet quick bread recipes, but I just had to include this cheesy, spicy buttermilk bread.
Since it’s one of the main ingredients, make sure to get good-quality cheddar cheese.
Get it in a block and grate it yourself. Trust me, it makes a difference.
Also, the more mature, the better the flavor! I know the orange cheese looks great here, but I find the white stuff tastes so much more satisfying.
Like boxed cake mix, there’s magic in this Jiffy cornbread mix that ensures the most tender and moist cornbread around.
That said, you will deviate from the box a little. Instead of just adding milk and eggs, you’ll also include sour cream, honey, and melted butter.
If you like them sweet, add sugar too. Though, I think it’s more than enough with the honey.
White chocolate will always pair well with raspberries.
Not only does that tart and sweet contrast make any recipe insanely delicious, but the colors are stunning, too.
The cake itself is relatively standard, using sour cream, melted butter, eggs, and vanilla. However, there’s also a touch of almond for added nutty goodness.
When it comes to adding white chocolate, remember that the cheaper it is, the less likely it is to melt right. So do yourself a favor and splurge on the good stuff.
I wish I had the time (or energy, or patience) to make fresh biscuits every day. But alas, I’m not a morning person.
But these Bisquick drop biscuits might just change all that!
All you’ll need to do is whisk the Bisquick with extra baking powder and sugar. Then cut the butter in with a knife or pastry cutter.
Last comes the milk, and then you’ll just have to drop the batter onto a lined baking sheet. No need to roll, cut, and make a mess!
Here’s another unusual quick bread that I think you’ll really enjoy.
It’s loaded with tangy green tomatoes, but it tastes more like less sweet banana bread.
Green tomatoes are usually heirloom and are, in fact, ripe. However, be sure you have the right kind before making this, or you’ll be disappointed.
Somehow, when all the ingredients are mixed and baked, you’re left with a moist and slightly sweet loaf with hints of cinnamon and flecks of green.
Yes, this quick really uses beer, and yes, you can taste it… sort of. The flavor is mild, but it’s still worth getting a beer you like.
I love Belgian beer as it usually has a light color, cloudy finish, and citrus undertones. That works really well with the honey in this recipe.
Of course, if you prefer something dark, go ahead and use it. You might even consider adding warm spices, too.
Everyone loves the holiday season, so this orange and cranberry loaf is perfect for celebrating.
It’s so bright and festive, and who doesn’t love tart cranberries with sweet, citrusy oranges?
You’ll use orange juice and zest in the batter, along with frozen cranberries. Toss them in a bit of flour to keep them from sinking.
Here’s another twist on classic banana bread that I think you should pop into rotation.
Along with sweet bananas, this also includes pineapple, walnuts, and cherries, for fantastic color, taste, and texture.
You’ll need crushed pineapple to ensure it mixes evenly, and maraschino cherries will give this a wonderfully chewy finish.
You most often see zucchini in chocolate loaves, and I think it’s down to the dark color.
After all, it’s a lot easier to hide that healthy vegetable in dark chocolate.
But zucchini is such a fantastic way to infuse moisture into cakes.
Like carrots, it’s lightly sweet and loaded with goodness. Plus, when mixed in, you won’t even know it’s there.
Luckily, this recipe also includes lime, so the citrus masks the green of the zucchini. So, in the end, all you’ll taste here is fresh lime and cool coconut.
It’s funny to think of pancakes as quick bread, but here we are. And if you want to make pancakes, you really should use the best recipe.
In my opinion, it’s this Cracker Barrel version!
So, how do you make the best pancakes ever? Well, an electric griddle is a great start. It evens out the heat, so you don’t get spots of burned batter.
Also, be sure to rest the batter after you make it. This allows the baking soda to activate and will leave these insanely fluffy and tender.
As much as I love coffee cake, it can get a little bit dry.
Since there’s no frosting and it’s covered with crumble topping, if the cake is even just a smidge over-baked, it can become stale fast.
One sure-fire way to ensure it’s moist and that it stays moist is to add a simple and sweet cream cheese filling.
Chocolate chip muffins in 30 minutes? Sign me up!
I don’t know about you, but I always dive right in while they’re still hot.
So having these ready to go in just half an hour means you could even make them for breakfast.
This recipe uses bananas for added flavor, and remember to use super-ripe bananas for the best taste. Alternatively, you could use pumpkin puree.
I’ve always thought that eggnog tastes like boozy melted ice cream. It’s so creamy and indulgent, so it only makes sense to make a cake, right?
I can’t tell you how moist this cake is. You’ll just have to make it and find out. But trust me when I say you’ll need more than one slice.
What could be more indulgent than a fluffy, warm biscuit topped with juicy strawberries and whipped cream?
Like the drop biscuits above, these couldn’t be easier. Just mix Bisquick with milk, butter, and sugar, then scoop and drop the batter onto a sheet.
Once baked, let them cool a little before serving. Or, you can serve them cold if you prefer.
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