Two of the best words ever, brought together: Quick. Breads.

Two of the best words ever, brought together: Quick. Breads.

When you have enough time to bake, but not enough to wait around for yeast to do its thing.

“Your house smells GOOOOOD!”

That’s what I heard yesterday when my son’s best friend walked in the front door. He caught a scent of banana bread I baked earlier that day (at my son’s request).

The trick is—when I bake bread it’s quick. I don’t fuss with yeast and rising, I stick with quick and easy recipes that taste great and look like I spent all afternoon.

But don’t let the name deceive you. While quick breads are quicker than your typical, yeast-based bread that you have to proof, they do take a little longer than buttering those prepackaged mini muffins and throwing them in the microwave for 10 seconds.

And I do that, too.

Quick breads mix and bake like a cake, but don’t require yeast — think banana bread, zucchini bread, brownies, biscuits, etc. With all the ingredients on hand, quick breads can usually be mixed up in 10 or 15 minutes and bake in about an hour.

If you’re venturing into quick bread territory, here are some tips to keep in mind when mixing together your quick bread batter.

Follow the recipe. If a recipe says to beat the sugar with the butter for one minute, don’t leave the mixer on while you go about other tasks.

Do not over work the batter. After adding the wet ingredients, stir in the dry ingredients just long enough to incorporate them. Over-mixing the batter will cause a loaf to be tough.

Nice rounded loaves. When preparing your loaf pan, grease the bottom and halfway up the sides. This will keep your bread’s edges from curling up, making for a nice round-top loaf.

Check the browning. About 15 minutes before the bread is done, check its crust color. If it appears to be getting too dark, cover it with a light tent of foil.

Toothpick Test. Using a toothpick, poke near the middle of the cake and pull it out slowly. If it comes out clean — not gooey with uncooked batter — it’s done.

Storing quick bread. You can store a completely cooled loaf, wrapped tightly in plastic wrap, for up to a week in the refrigerator, or up to three months in the freezer.

Here’s a basic quick bread starter recipe you can experiment with by adding nuts, fruits, flavors or other favorite ingredients:

  • 1 cup sugar
  • 1 egg, room temperature
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup Greek yogurt or Sour cream

And here are three of our favorite quick bread recipes to try:

Blueberry Lemon Quick Bread



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  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs, room temperature
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Greek yogurt
  • 2 tablespoon lemon zest
  • 1 cup blueberries, fresh or frozen
  • 3/4 cup powdered sugar
  • 2 tablespoon lemon juice


  1. Preheat oven to 375 F.
  2. Whisk melted butter, sugar, lemon juice and eggs together in a medium-sized bowl.
  3. In a separate bowl, combine the dry ingredients — flour, baking powder, and salt.
  4. Add portions of the dry mixture to the butter mixture, alternating with Greek yogurt, stirring together gently.
  5. Fold in blueberries and lemon zest. Do not over mix. Pour into a greased 8-inch by 4-inch loaf pan.
  6. Bake for 20 minutes.
  7. Turn the oven down to 350 F and bake for an additional 30 to 40 minutes.
  8. Remove from the oven and let the pan cool about 10 minutes. Remove the bread from the pan.
  9. Whisk together powdered sugar and lemon juice. Drizzle glaze over bread while still warm.

Bacon Cheddar Quick Bread


  • 6 strips bacon (reserve drippings)
  • 3 cups all-purpose flour
  • 5 ounces sharp cheddar, shredded
  • 1 tablespoon baking powder
  • 1 teaspoon sage
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup milk
  • 1 cup sour cream
  • 3 dashes of hot sauce
  • 1 large egg
  • 1 tablespoon butter


  1. Cook bacon and reserve drippings. Once cool, chop coarsely.
  2. Preheat oven to 350 F. Use the bacon drippings to grease a 9-inch by 5-inch pan.
  3. Mix together dry ingredients — flour, baking powder, salt and black pepper — in a large bowl.
  4. Toss bacon and cheese in flour mixture to coat.
  5. In a medium bowl, mix together milk, butter, egg, hot sauce, 2 tablespoons bacon drippings and sour cream.
  6. Fold together liquid and dry ingredients with a spatula until just mixed.
  7. Pour batter into pan and bake for 45 to 50 minutes. Test with a toothpick to see if it’s done.
  8. Remove from the oven and allow to cool for 5 minutes. Remove from the pan and allow to cool.

Cinnamon Raisin


2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup raisins

For the cinnamon raisin mixture
1/3 cup sugar
2 1/2 teaspoons ground cinnamon

For the glaze
1/3 cup confectioners’ sugar, sifted
1-2 teaspoons milk

Directions (for loaf)

  1. Preheat oven to 350 degrees F. Lightly grease the bottom and halfway up the sides of a 9-by-5-inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder and salt.
  3. In another bowl, combine milk, oil, eggs and vanilla. Mix thoroughly. Beat sugar into mix until it is thoroughly creamed.
  4. Add wet ingredients to the dry ingredients all at once. Stir just until moistened and there are no traces of flour. Batter may be lumpy, do not over mix. Gently fold in the raisins.
  5. Combine sugar and ground cinnamon to make cinnamon swirl.
  6. Place prepared loaf pan onto baking sheet.
  7. Add 1/3 of the batter to the pan then sprinkle with cinnamon sugar. Add another 1/3 of batter and sprinkle with cinnamon sugar. Finally add remaining batter and top with remaining cinnamon sugar.
  8. Bake in preheated oven for 40 to 50 minutes (or until a toothpick inserted into center of the loaf comes out clean).
  9. Allow loaf to cool in pan for 10 minutes then remove to a wire rack to cool completely.

Directions (for glaze)

  1. Make the glaze by combining the confectioner's sugar with 1 teaspoon of milk.
  2. Drizzle tiny bits of remaining milk until your glaze is of drizzling consistency. You may or may not use all of the milk.

Drizzle loaf with glaze and allow it to set before slicing.

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Believe you made a mistake on the cinnamon raisin quick bread. There is no baking powder listed in the ingredients but tells you to add the baking powder in the directions. HELP! Am in the middle of making this so guess I'll use my cooking skills to add some!!

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These recipes look great can't wait to get started

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