Sweet Quick Bread


No yeast in your pantry? No problem!

This bake lives up to it’s name. It’s sweet and it’s quick. If you’re stuck at home and wish you could bake some bread but don’t really know where to begin and don’t have yeast, then I’d recommend starting here for something on the sweeter side. It’s impossible to mess up and incredibly easy to create.

The best part of this bread, aside from it’s ease, is that you can have it for breakfast in the morning, with your tea in the afternoon, or for dessert after dinner. It checks all the boxes. So if you’re trying to check a box of making your own bread, this counts! Just don’t tell anyone it’s almost cake 😉

If you’re really looking for a yeast-free bread without the sugar, then try these other very basic and VERY easy no-yeast recipes: Beer Bread and White Bread (No-Knead).

One last thing, don’t skimp on the sugar topping. It creates a sweet and crunchy lid to your bread. It’s amazing. For a cinnamon twist make this one: Cinnamon Quick Bread. As always, if you’re in the mood for a certain spice, add it. In the mood for nuts or dried fruit? Add them. In the mood for chocolate, throw in some chocolate chips or chunks. Make it your own. You can’t go wrong. If you have any questions, let me know! 🙂


Sweet Quick Bread


  • 2 cups flour
  • 1 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil


  • 1/4 cup coarse sugar
  1. Preheat the oven to 350F degrees. Generously grease a 9×5-inch loaf pan; set aside.

  2. In a large bowl, combine flour, baking powder, and salt. In a separate medium bowl, mix egg, milk, and oil. Add the dry ingredients to the wet and gently mix until combined.


  3. Pour the batter into prepared loaf pan. Sprinkle sugar over the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.


  4. Let cool for 10 minutes before sliding a knife along the edges of the pan and inverting the bread carefully onto a wire rack. Slice and serve warm with butter.

Adapted from Julie Blanner.

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