No-Yeast Quick Bread

Rocco Fuhrman

This no-yeast quick bread is soft, fluffy, and easy to make in under an hour using pantry staples. Perfect for sandwiches, toast, or snacking no rising time required!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 16 slices

Course: Bread, Breakfast, Snack

Cuisine: American, Quick Bread

Calories: 146

Ingredients Method Notes

Ingredients

Dry Ingredients

4 cups all-purpose flour plain flour works great
8 teaspoons baking powder key rising agent
3 teaspoons white sugar for balance and mild sweetness
1.5 teaspoons kosher or cooking salt reduce to 1 tsp if using fine table salt

Wet Ingredients

2.25 cups milk any kind, warmed slightly
0.25 cup neutral oil vegetable, canola, sunflower, or light olive oil

Method

Preheat your oven to 220°C (430°F) or 200°C (fan). This high heat helps create a good rise and golden crust.
Lightly grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang for easy lifting.
In a large bowl, combine flour, baking powder, sugar, and salt. Stir well to mix evenly.
Make a well in the center. Add the milk and oil. Stir just until combined. The batter should be thick but spreadable. Do not overmix.
Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 30 minutes. Then remove from oven and cover loosely with foil to prevent over-browning.
Reduce oven to 200°C (390°F) or 180°C (fan). Return loaf to oven and bake for an additional 20 minutes.
Let the bread rest in the pan for 5 minutes. Then lift out using the parchment and cool on a wire rack for at least 45 minutes before slicing.

Notes

For a savory version, add cheddar and herbs. For sweet, mix in cinnamon and raisins. Bread freezes well when sliced and stored in airtight packaging. Substitute whole wheat for up to half the flour for more fiber. To use baking soda instead of powder, use 2 tsp baking soda and add 1 tsp vinegar with the milk.

Nutrition Facts (Per Slice)