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Quick Bread Recipe

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This easy quick bread is a tender, moist loaf with a golden crust and soft crumb. Perfect for breakfast, snacking, or serving alongside dinner, it comes together in one bowl without yeast or kneading. A foolproof recipe that delivers bakery-quality bread in about an hour!

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup (100g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 1½ teaspoons pure vanilla extract

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray, or line with parchment paper for easy removal.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. This ensures even distribution of leavening agents.
  3. Combine wet ingredients: In a separate medium bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking after each addition. Stir in the milk and vanilla extract until the mixture is smooth and unified.
  4. Create the batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. You should still see a few small flour streaks – this is perfect! Overmixing develops too much gluten and creates tough, dense bread.
  5. Transfer to pan: Pour the batter into your prepared loaf pan, spreading it evenly with your spatula. Gently tap the pan on the counter a few times to release any air bubbles.
  6. Bake: Place the pan in the center of your preheated oven and bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
  7. Cool properly: Remove from the oven and let the bread cool in the pan for 10 minutes. This allows it to set up properly. Then carefully turn it out onto a cooling rack to cool completely before slicing. Cutting into warm bread, while tempting, can result in gummy texture.
  8. Slice and serve: Once cooled, slice with a serrated bread knife and serve with butter, jam, honey, or however you prefer!

Notes

  • Room temperature ingredients matter: They blend more smoothly and create better texture. Take eggs and milk out of the fridge 30 minutes before baking.
  • Don’t overmix: Mix until ingredients are just combined. Overmixing creates tunnels and tough texture.
  • Check doneness carefully: Oven temperatures vary. Start checking at 50 minutes, but your bread might need up to 60 minutes depending on your oven.
  • Cool completely before storing: This prevents condensation and sogginess.

Nutrition

Find it online: https://focialy.com/quick-bread-recipe/