If you’re out of yeast but still want a soft sandwich loaf, this easy quick bread recipe shows you how to make bread without yeast. It’s fast, forgiving, and uses basic pantry ingredients.
Note: This post may mention products and resources recommended by the author. Recommendations are optional and intended to help equip your kitchen; no external links are included here.
Table of Contents
- What is a Quick Bread?
- A Close Second to Traditional Sandwich Bread
- A Few Simple Ingredients
- Very Little Work Creates a Delicious Reward
- Easy Quick Bread Recipe
- More Bread Baking Resources
- Supplies and Recommended Items
What is a Quick Bread?
A quick bread is any bread made without yeast. Instead of relying on fermentation and rising time, quick breads use chemical leaveners (like baking powder or baking soda) or simple mixing techniques that let you go straight to baking. That means minimal waiting and immediate results — perfect when you need bread quickly or don’t have yeast available.
A Close Second to Traditional Sandwich Bread
If you can’t get to the store or your pantry is short on yeast, a homemade quick bread is an excellent alternative. This recipe produces a tender, sliceable loaf that’s ideal for sandwiches, toast, or serving alongside soups and salads. While it won’t replicate every texture of a long-rise yeast loaf, it’s remarkably close in crumb and taste for everyday use.
A Few Simple Ingredients
Quick bread is forgiving and flexible. For this loaf you’ll need:
- Flour — all-purpose works well, but bread flour, self-rising, or whole-grain flours can be substituted
- A fat — melted butter or oil
- A liquid — buttermilk is recommended, though milk, dairy alternatives, or even water will work in a pinch
Optional: a little sugar for balance, and a small amount of salt to enhance flavor. If you use self-rising flour, omit baking powder and salt as noted in the recipe below.
Very Little Work Creates a Delicious Reward
This loaf requires gentle mixing only. Combine dry ingredients in one bowl, whisk wet ingredients in another, then stir until the flour is just moistened. Do not overmix — a lumpy batter is normal and helps keep the bread tender. Pour into a prepared loaf pan and bake. In about 45 minutes you’ll have a golden, aromatic loaf ready to slice.
Easy Quick Bread Recipe
Easy Quick Bread
Equipment
- Approximately 9″ x 5″ loaf pan (metal or glass)
Ingredients (yield: 8 servings)
- 2 1/4 cups all-purpose flour (or bread flour, self-rising, or whole-grain)
- 1 tablespoon baking powder (omit if using self-rising flour)
- 1/2 teaspoon fine salt (omit if using self-rising flour)
- 1 tablespoon sugar (optional)
- 3 large eggs, at room temperature
- 1 1/2 cups buttermilk (or milk, dairy alternative, buttermilk substitute, whey, or water). If using all whole-grain flour, add an extra 1/4 cup liquid (total 1 3/4 cups)
- 1/2 cup butter, melted and cooled (or substitute another fat such as ghee, coconut oil, olive oil, or avocado oil)
Instructions
- Place an oven rack in the middle position and preheat the oven to 350°F (177°C).
- Grease a 9″ x 5″ loaf pan generously. Optionally line the bottom with parchment.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.
- Pour wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until the flour is moistened. Do not overmix — the batter should be lumpy.
- Pour the batter into the prepared pan and smooth the top lightly. Bake on the middle rack for about 45 minutes, starting to check at 40 minutes. The bread is done when the top is golden brown and a toothpick inserted in the center comes out clean or with only a few dry crumbs.
- Remove the pan from the oven and transfer to a cooling rack using pot holders. When the pan is cool enough to handle, remove the loaf and allow it to cool completely on the rack before slicing.
- Store wrapped at room temperature or refrigerated for up to one week. For longer storage, wrap well and freeze for 2–3 months; thaw at room temperature before serving.
Notes
Substitutions are flexible: swap flours and liquids as needed. If using self-rising flour, omit baking powder and salt. Adjust liquid when working with whole-grain flours. This recipe is ideal for beginners and cooks looking for a quick homemade loaf without yeast.
More Bread Baking Resources
Explore other bread techniques such as no-knead sandwich bread, whole-wheat no-knead loaves, faster no-knead artisan bread, sourdough starters, and traditional soda bread. These methods offer different textures and flavors depending on the ingredients and fermentation used.
Supplies and Recommended Items
Favorite Quick Bread Making Supplies
- Baking apron
- Mixing bowl set
- Metal or glass loaf pans
- Cast-iron Dutch oven (for other bread styles)
- Baking powder and baking soda (pantry essentials)
Recommended Reading
- The Modern Pioneer Cookbook (for traditional and pantry-based recipes)
- The Modern Pioneer Pantry (pantry-building and preservation techniques)
- Nourishing Traditions (traditional food approaches)
Enjoy baking — this quick bread is a dependable, simple recipe that produces a tender loaf without yeast. Slice and serve warm with butter, jam, or use for sandwiches. Happy baking!