Tasty Time Savers: 8 Quick Breads You’ll Want to Make Immediately

Bread baking is a whole lot easier thanks to quick breads. The name for this group of sweet or savory creations comes from the absence of yeast. With no proofing or kneading needed, the dough comes together much more quickly than it would if yeast was the leavening agent. Instead, baking soda or baking powder preform this role.

When prepared in a loaf pan, they come out looking like their yeast-related cousins, but without the hassle of waiting and working with sticky doughs. According to the Wheat Foods Council, quick breads ascended the popularity ladder during the Civil War. Women were called away from the home and needed to be able to throw a bread together in a pinch; so they passed over the yeast and went for the quicker solution. You too can have spare time (and even loaf around if you want to) when you make one of these eight quick breads.

Source: iStock

Source: iStock

1. Blueberry Banana Nut Bread

You’ve had banana bread, probably banana nut bread, and maybe a blueberry lemon combination, but have you ever put sweet blueberries and bananas side-by-side in a bread that can be packed with nutty flavors too? If not, now is the time to try it, with a recipe from Devour


  • 1 and ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup butter, softened
  • ⅔ cup sugar
  • 2 large eggs, beaten
  • 1 cup mashed ripe bananas (2 to 3)
  • 1 cup blueberries
  • ⅔ cup walnuts (optional)

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan. Sift together the flour, baking powder, baking soda, and salt. Set aside.

Beat the butter in a large bowl until creamy. Gradually add the sugar and continue beating until light and fluffy. Add the eggs and beat well. Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth. Fold in blueberries and walnuts.

Spread the batter evenly into the prepared pan. Bake until a toothpick inserted in the centre comes out almost clean, about 50 to 60 minutes. Let the bread cool slightly, then remove from the pan and let cool completely in a baking rack.

A harvest helper presents freshly croppe

2. Strawberries and Cream Bread

According to the All England Lawn and Tennis Association, around 8,615 containers (with a minimum of 10 strawberries) are sold every day of Wimbledon as part of its iconic dish: strawberries and cream. So many people gobbling up a simple dish speaks volumes for the flavor combination, so why not put it into a bread? You can, thanks to Food.com.


  • 1¾ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup butter, softened
  • ¾ cup sugar
  • ¼ cup light brown sugar (use if you want a sweeter bread)
  • 2 eggs, room temperature
  • ½ cup sour cream, room temperature
  • 1 teaspoon vanilla
  • 1¼ cups strawberries, fresh & coarsely chopped (do NOT use frozen) or 1¼ cups fresh blueberries
  • ¾ cup walnuts (optional)

Directions: Preheat oven to 350 degrees Fahrenheit. Combine flour, baking powder, baking soda, salt and cinnamon; set aside.

In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla. Stir into flour mixture only until dry ingredients are moistened.

Fold in strawberries (and nuts if using.) Pour into a greased 8-by-4 inch loaf pan. Bake for 60 to 65 minutes or until toothpick comes out clean. Let stand 10 minutes in pan. Turn out on rack to cool.

Cornbread Stack

3. Cornbread

For the perfect snack or accompaniment to a meal, make Daily Dish Recipesmoist, sweet cornbread.


  • 1 cup cornmeal
  • 3 cups all-purpose flour
  • 1⅓ cups sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • ⅓ cup melted butter
  • 2 tablespoons honey
  • 4 eggs, beaten
  • 2½ cups whole milk

Directions: Preheat oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.

Pour the batter into the greased baking dish and bake for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks. Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!

A slice of banana bread with butter.

4. Honey Whole Wheat Pound Cake

Joy the Baker has a whole wheat pound cake recipe that will give you little muffin-sized portions too. Any excess batter from the loaf pan is poured into a buttered muffin tin making this one recipe prepared two ways.


  • 2¼ cups white whole wheat flour or whole wheat pastry flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1½ sticks (12 tablespoons of butter), at room temperature
  • 1 cup sugar
  • ½ cup honey
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup buttermilk

Directions: Preheat oven to 350 degrees Fahrenheit. Butter and flour the loaf pan and muffin tins. Whisk the flour, baking powder and salt together in a small bowl and set aside.

In the bowl of an electric stand mixer, whip the butter, sugar and honey on medium speed until light and fluffy, about 3 to 4 minutes. Add the vanilla extract. Add the eggs one at a time, beating for about one minute after each addition. Scrape down the bowl as needed. Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients. Stop the mixer and scrape the bottom of the bowl with a spatula to make sure everything is evenly incorporated.

Transfer the batter to the prepared pans. Smooth the top down and bake the cake for about  hour and the muffins for about 20 to 25 minutes. The cake will be a lovely golden brown and a thin knife inserted into the center of the cake will come out clean.

Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

A plate of pepperoni ready for the pizza or a salad.

5. Pepperoni Pizza Quick Bread

Quick breads have a savory side too, and Picky Palate took advantage of that by making a cheesy pepperoni pizza quick bread. Bake a batch as an afternoon snack for the kids — but try not to eat all of it yourself!


  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 tablespoons extra virgin olive oil
  • ¾ cup buttermilk
  • ¼ cup shredded Parmesan cheese
  • 1½ cups shredded Mozzarella cheese
  • 1 cup quartered pepperoni slices, about 32 slices
  • ½ cup marinara sauce
  • 1 teaspoon Italian Seasoning
  • ¼ cup shredded Parmesan Cheese

Directions: Preheat oven to 350 degrees Fahrenheit. and spray small bread pan with non-stick cooking spray. Place flour, baking powder, baking soda, salt and pepper into the bowl of a stand or electric mixer, mix to combine. Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined.

Pour half of batter into prepared bread pan that measures 9 by 5 by 2¾. Top evenly with marinara sauce then pour remaining batter over sauce. Top with Italian seasoning and additional Parmesan cheese. Bake for 45-55 minutes or until toothpick comes clean from center. Let cool for 30 minutes before removing from pan. Slice and serve warm or room temperature.

Cocoa powder on a spoon

6. Paleo Chocolate Zucchini Bread

Go against the grain, and get rid of the grains entirely with this paleo quick bread from Elana’s Pantry. You can buy your almond flour, or make your own by grinding almonds in a food processor or blender.


  • 1¼ cups blanched almond flour
  • ¼ cup cacao powder
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 2 large eggs
  • 2 tablespoons coconut oil
  • ¼ cup honey
  • ¼ teaspoon vanilla stevia
  • ¾ cup zucchini, grated

Directions: In a food processor combine almond flour and cacao powder. Pulse in salt and baking soda. Pulse in eggs, coconut oil and honey, stevia, then zucchini.

Transfer batter to a greased 6.5-by-4 inch baby loaf pan, dusted with almond flour. Bake at 350 degrees Fahrenheit for 35 to 40 minutes. Cool for 2 hours, serve!

Cheddar and Herb Bread

7. Cheddar and Herb Beer Bread

Spice up your usual beer bread with The Speckled Palate‘s cheddar and herb beer bread. You can use whatever beer you have on hand, and if you want a big batch of Herbs de Provence — or just have all the ingredients laying around — you can make your own instead of buying it.


  • 1 cup unbleached all-purpose flour
  • 2 cups whole wheat pastry flour
  • 1 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon Herbs de Provence
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 cup extra sharp cheddar cheese
  • 18 ounces of beer

Directions: Heat the oven to 375 degrees Fahrenheit. Combine the flour, sugar, baking powder, salt, Herbs de Provence, thyme, rosemary, onion powder, garlic powder and cheddar cheese in a large mixing bowl. Slowly stir in the beer and mix just until combined.

Spread the batter in a greased 8-inch loaf pan. Bake until golden brown and a toothpick stuck in the center comes out clean, about 60 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan, and cool 10 more minutes. Serve warm or at room temperature.

Source: iStock

Source: iStock

8. Orange Chocolate Chunk Quick Bread

The more zest you use in this quick bread from My Baking Addiction, the stronger the orange notes will be. When zesting, you want to remove the orange part for your dish, but do not want to zest down into the white.


  • 1½ cups all-purpose flour + 2 tablespoons
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • ¼ cup vegetable oil
  • 1½ teaspoon pure vanilla extract
  • 1 cup milk
  • zest of 1 orange
  • ¾ cup dark chocolate chunks

Directions: Preheat oven to 350 degrees Fahrenheit. Spray a glass loaf pan with non stick spray and set aside. In a large large bowl, whisk together 1½ cups all-purpose flour, baking powder and ground ginger. In a second bowl, whisk together sugar, eggs, oil, vanilla, milk, and orange zest. Pour wet mixture into the dry and stir until combined. Toss dark chocolate chunks with remaining 2 tablespoons of flour then gently fold them into batter.

Pour batter into loaf pan and bake for 55 to 65 minutes, or until toothpick inserted into the center comes out clean. Allow bread to cool completely before removing from the pan. Slice and serve.

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