18 Easy Quick Bread Recipes for Busy Bakers

Busy bakers, rejoice! No need to fuss with yeast or wait for dough to rise—these 18 easy quick bread recipes are your ticket to fresh-from-the-oven goodness in a flash. Whether you’re craving cozy banana loaf, savory cheddar beer bread, or a sweet seasonal treat, we’ve got a no-fuss favorite for every craving. Let’s get baking—your next delicious bite is just a recipe away!

Banana Nut Quick Bread

This moist, nutty quick bread is the perfect way to use up overripe bananas—no mixer required, just a bowl and a spoon!

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• ½ cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, melted butter, eggs, and 1 tsp vanilla extract until smooth.
3. In a separate bowl, combine 1 ½ cups flour, ¾ cup sugar, 1 tsp baking soda, and ½ tsp salt. Fold dry ingredients into the banana mixture until just combined (don’t overmix). Stir in ½ cup chopped nuts.
4. Pour batter into the prepared pan. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The crunchy nuts and caramelized banana edges make this bread irresistible—slice it thick and slather with cream cheese for the ultimate treat.

Tip: For extra-moist bread, wrap cooled loaf in plastic and let it sit overnight before slicing.

Zucchini Chocolate Chip Quick Bread

This moist, subtly sweet quick bread is the perfect way to sneak veggies into dessert—no one will guess there’s zucchini hiding under all those melty chocolate chips!

Ingredients:

• 1 ½ cups grated zucchini (about 1 medium)
• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¾ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ¾ cups flour, ½ cup granulated sugar, ½ cup brown sugar, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
3. Add ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in 1 ½ cups grated zucchini and ¾ cup chocolate chips (the batter will be thick).
5. Pour into the prepared pan and bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The zucchini keeps this bread incredibly tender, while the double dose of sugar and chocolate makes it feel like a true treat. It’s a sneaky crowd-pleaser!

Tip: For extra decadence, sprinkle a handful of chocolate chips on top before baking—they’ll form a crackly, shiny crust.

Pumpkin Spice Quick Bread

This cozy, warmly spiced quick bread comes together in minutes and fills your kitchen with the best autumn aroma.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 2 large eggs
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• ¼ cup water

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ¾ cups flour, 1 cup sugar, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger.
3. In another bowl, beat the eggs, then stir in pumpkin puree, vegetable oil, and water until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (a few lumps are fine).
5. Transfer batter to the prepared pan and bake for 55–60 minutes, until a toothpick inserted in the center comes out clean.

The secret? A double hit of pumpkin—both in the batter and a subtle swirl of puree on top before baking—gives this bread an extra-moist crumb.

Tip: For bakery-style domed tops, let the batter rest in the pan for 15 minutes before baking.

Lemon Poppy Seed Quick Bread

Bright, citrusy, and just a little nutty from poppy seeds, this quick bread is a sunny pick-me-up any time of day.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 2 tbsp poppy seeds
• 1 tbsp lemon zest (from about 1 large lemon)
• ⅓ cup fresh lemon juice
• ½ cup whole milk
• 1 large egg
• ¼ cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp salt, and 2 tbsp poppy seeds.
3. In another bowl, combine 1 tbsp lemon zest, ⅓ cup lemon juice, ½ cup whole milk, 1 large egg, ¼ cup melted butter, and 1 tsp vanilla extract. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are fine).
4. Transfer batter to the prepared pan and bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret here? The double hit of lemon—zest and juice—gives this loaf a tangy punch that balances the sweetness perfectly.

Tip: For extra lemon love, brush the warm loaf with a simple glaze of ½ cup powdered sugar mixed with 1 tbsp lemon juice.

Cinnamon Swirl Quick Bread

This cozy, buttery quick bread bakes up with a sweet cinnamon swirl that makes every slice feel like a treat—no yeast or kneading required!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar, divided
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup whole milk
• ⅓ cup vegetable oil
• 1 tbsp ground cinnamon
• 2 tbsp melted butter

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together flour, ¾ cup sugar, baking powder, and salt in a bowl. In another bowl, beat egg, then stir in milk and oil. Pour wet ingredients into dry, mixing just until combined (small lumps are okay).
3. In a small bowl, mix remaining ¼ cup sugar and cinnamon. Pour half the batter into the pan, drizzle with melted butter, and sprinkle half the cinnamon sugar. Repeat layers, then swirl gently with a knife.
4. Bake 50–55 minutes until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack.

The magic here? That cinnamon sugar caramelizes into ribbons as it bakes, creating pockets of gooey sweetness in every bite.

Tip: For extra crunch, sprinkle coarse sugar on top before baking.

Blueberry Streusel Quick Bread

This moist, buttery quick bread is studded with juicy blueberries and topped with a crunchy cinnamon streusel—perfect for breakfast or an afternoon treat.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 ½ cups fresh blueberries
• For the streusel: ¼ cup flour, ¼ cup brown sugar, ½ tsp cinnamon, 2 tbsp cold butter, cubed

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk and 1 tsp vanilla.
4. Fold dry ingredients into wet until just combined. Gently fold in blueberries.
5. Make streusel: Mix ¼ cup flour, ¼ cup brown sugar, and ½ tsp cinnamon. Cut in 2 tbsp butter until crumbly.
6. Pour batter into pan, sprinkle streusel on top, and bake 50–55 minutes until a toothpick comes out clean.

The contrast between the tender crumb and the crisp streusel makes every bite irresistible. For extra flavor, toss the blueberries in 1 tbsp flour before folding them in—this keeps them from sinking!

Tip: Swap blueberries for raspberries or blackberries if you’re feeling adventurous.

Carrot Cake Quick Bread

This moist, warmly spiced quick bread packs all the cozy flavors of carrot cake into an easy-to-slice loaf—no frosting required!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots (about 3 medium)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg in a bowl.
3. In another bowl, beat 1/2 cup granulated sugar, 1/2 cup brown sugar, eggs, 1/2 cup oil, and 1 tsp vanilla until smooth. Stir in carrots.
4. Fold dry ingredients into the wet mixture until just combined. Stir in nuts (if using).
5. Pour batter into the prepared pan. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The secret? Finely grating the carrots ensures every bite stays tender while letting the spices shine. Perfect with a swipe of cream cheese or a drizzle of honey!

Tip: For extra moisture, soak raisins in warm water for 10 minutes, drain, and fold them in with the nuts.

Apple Cinnamon Quick Bread

This cozy quick bread is studded with tender apples and swirled with cinnamon sugar—perfect for lazy weekend mornings or a sweet afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup vegetable oil
• ¼ cup milk
• 1 tsp vanilla extract
• 1 ½ cups peeled, finely diced apples (about 2 medium)
• 2 tbsp coarse sugar (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a bowl.
3. In another bowl, beat ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, ½ cup oil, ¼ cup milk, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined, then gently stir in diced apples.
5. Pour batter into the prepared pan and sprinkle with 2 tbsp coarse sugar. Bake for 50–55 minutes, until a toothpick inserted comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The coarse sugar topping adds a delightful crunch against the moist, spiced crumb—like a cozy cinnamon toast in loaf form!

Tip: For extra flavor, toss the diced apples with 1 tbsp of the dry flour mixture before folding them in—this prevents sinking.

Chocolate Marble Quick Bread

This moist, swirled quick bread is the perfect fuss-free treat—no mixer required, just a bowl and a whisk for marbled magic!

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup unsweetened cocoa powder
• ¼ cup mini chocolate chips (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ¾ cups flour, ¾ cup sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. Add 1 cup buttermilk, ⅓ cup oil, 1 egg, and 1 tsp vanilla. Stir just until combined.
4. Transfer 1 cup of batter to a separate bowl. Stir in ¼ cup cocoa powder and ¼ cup chocolate chips (if using).
5. Alternately spoon plain and chocolate batter into the pan. Swirl gently with a knife.
6. Bake for 50–55 minutes until a toothpick comes out clean. Cool in pan for 10 minutes before slicing.

The secret? The buttermilk keeps it tender for days, while the cocoa swirl adds just enough richness without overpowering.

Tip: For extra decadence, drizzle warm slices with melted peanut butter or caramel sauce.

Cranberry Orange Quick Bread

This Cranberry Orange Quick Bread is a zesty, tender loaf that comes together in a flash—perfect for lazy weekend breakfasts or holiday gifting.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh cranberries, roughly chopped
• 1 tbsp orange zest (from 1 large orange)
• 3/4 cup freshly squeezed orange juice
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Fold in cranberries and 1 tbsp orange zest.
3. In another bowl, whisk 3/4 cup orange juice, 1/4 cup melted butter, egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (batter will be thick).
5. Spread batter into prepared pan. Bake for 50–55 minutes, until a toothpick inserted comes out clean.

The bright citrus and tart cranberries create pockets of flavor in every slice, while the crumb stays impossibly moist thanks to that fresh orange juice. Tip: For extra sparkle, brush the warm loaf with a simple glaze of powdered sugar and orange juice.

Cornbread Quick Bread

This golden, slightly sweet cornbread bakes up tender and crumbly—perfect for slathering with honey butter or serving alongside chili.

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1/3 cup unsalted butter, melted and cooled
• 1 large egg

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. Whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. In another bowl, whisk 1 cup whole milk, 1/3 cup melted butter, and 1 large egg until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
5. Spread batter into the prepared pan and bake for 20–25 minutes, until edges pull away and a toothpick inserted in the center comes out clean.

The magic here? A generous pour of melted butter in the batter keeps every bite moist, while the cornmeal gives it that classic rustic crunch.

Tip: For extra richness, brush the top with a little melted butter right after baking.

Peanut Butter Banana Quick Bread

This moist, nutty quick bread is the perfect way to use up ripe bananas—with a rich peanut butter swirl that makes every slice irresistible.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup creamy peanut butter
• ⅓ cup melted coconut oil (or vegetable oil)
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup chopped peanuts (optional, for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, peanut butter, melted coconut oil, ½ cup granulated sugar, ¼ cup brown sugar, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, whisk 1 ¾ cups flour, 1 tsp baking soda, and ½ tsp salt. Gently fold into the wet ingredients until just combined (don’t overmix).
4. Pour batter into the prepared pan. Swirl extra peanut butter on top with a knife and sprinkle with chopped peanuts if using.
5. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The peanut butter swirl melts into the bread as it bakes, creating pockets of gooey goodness in every bite. Tip: For extra peanut flavor, drizzle warm slices with melted peanut butter before serving.

Almond Joy Quick Bread

This cozy, coconut-packed quick bread tastes just like the classic candy bar—minus the wrapper! A no-fuss batter comes together in minutes for a sweet, nutty treat.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 cup sweetened shredded coconut
• ½ cup sliced almonds
• 1 cup milk
• 1 large egg
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup mini chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt. Stir in 1 cup shredded coconut and ½ cup sliced almonds.
3. In another bowl, whisk 1 cup milk, 1 large egg, ¼ cup melted coconut oil, and 1 tsp vanilla extract. Pour wet ingredients into dry ingredients, mixing just until combined. Fold in ½ cup mini chocolate chips.
4. Pour batter into prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.

The magic here? Toasty coconut and almonds on top create a candy-bar crunch, while the tender crumb stays moist for days. (If it lasts that long!)

Tip: For extra indulgence, drizzle cooled bread with melted chocolate and sprinkle with flaky sea salt.

Strawberry Cream Cheese Quick Bread

This tender, lightly sweet quick bread is studded with juicy strawberries and swirled with a tangy cream cheese ribbon—perfect for brunch or an afternoon treat.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup whole milk
• ¼ cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, 1 tsp baking powder, and ½ tsp salt.
3. In another bowl, beat the egg, then stir in ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla. Fold wet ingredients into dry until just combined. Gently fold in strawberries.
4. In a small bowl, mix 4 oz softened cream cheese and 2 tbsp powdered sugar until smooth.
5. Pour half the batter into the pan. Dollop cream cheese mixture over it, then swirl lightly with a knife. Top with remaining batter.
6. Bake for 50–55 minutes, until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before transferring to a rack.

The cream cheese swirl melts into the bread as it bakes, creating pockets of rich, velvety contrast against the fruity crumb.

Tip: For extra flavor, toss the strawberries in 1 tbsp flour before folding them in—this helps prevent sinking!

Maple Pecan Quick Bread

This cozy, nutty quick bread is like a hug in loaf form—sweet maple and toasty pecans come together for a fuss-free treat that’s perfect with coffee or as an afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped pecans, plus 2 tbsp for topping
• 1 large egg
• 3/4 cup whole milk
• 1/3 cup pure maple syrup
• 1/4 cup melted unsalted butter, slightly cooled
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Stir in 1/2 cup chopped pecans.
3. In another bowl, whisk 1 large egg, 3/4 cup whole milk, 1/3 cup maple syrup, 1/4 cup melted butter, and 1 tsp vanilla until smooth. Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are okay).
4. Pour batter into the prepared pan and sprinkle with remaining 2 tbsp pecans. Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.

The magic here? The maple syrup keeps the bread moist for days, while the pecans add just the right crunch. No mixer required—just a bowl and a spoon!

Tip: For extra maple flavor, brush the warm loaf with an extra tablespoon of maple syrup right after baking.

Oatmeal Raisin Quick Bread

This cozy quick bread is like a hug in loaf form—packed with chewy raisins and hearty oats, no yeast required!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• ½ cup packed brown sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 large egg
• 1 cup buttermilk
• ¼ cup melted unsalted butter
• ⅔ cup raisins

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup rolled oats, ½ cup brown sugar, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
3. In another bowl, beat 1 egg, then stir in 1 cup buttermilk and ¼ cup melted butter. Pour wet ingredients into dry ingredients, mixing just until combined. Fold in ⅔ cup raisins.
4. Spread batter into the prepared pan. Bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The magic here? The buttermilk keeps the crumb tender while the oats add just the right nubby texture—perfect with a swipe of butter or a drizzle of honey.

Tip: For extra depth, soak the raisins in warm water for 10 minutes before folding them in—they’ll stay plump and juicy!

Savory Herb Quick Bread

This no-yeast bread is packed with fresh herbs and comes together in under an hour—perfect for last-minute soups or charcuterie nights.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh rosemary
• 1 cup whole milk
• 1 large egg
• 1/4 cup melted unsalted butter

Instructions:

1. Preheat oven to 375°F. Grease a 9×5-inch loaf pan.
2. Whisk together 2 cups all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp garlic powder in a large bowl. Stir in 1/4 cup parsley and 2 tbsp rosemary.
3. In another bowl, beat 1 cup milk, 1 egg, and 1/4 cup melted butter. Pour wet ingredients into dry ingredients and stir just until combined (batter will be thick).
4. Spread batter into the prepared pan. Bake for 40–45 minutes until golden and a toothpick inserted comes out clean.
5. Cool in pan for 10 minutes, then transfer to a wire rack.

The melted butter creates a crisp crust, while the fresh herbs keep every bite fragrant—no kneading or waiting required!

Tip: For extra richness, brush the top with melted butter right after baking.

Sweet Potato Quick Bread

This moist, warmly spiced quick bread is a cozy way to use up leftover sweet potatoes—no yeast or kneading required!

Ingredients

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1/2 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed sweet potato, 1/2 cup granulated sugar, 1/3 cup brown sugar, and 1/2 cup vegetable oil until smooth. Beat in 2 eggs one at a time.
3. In another bowl, combine 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger. Gently fold dry ingredients into wet mixture until just combined. Stir in 1 tsp vanilla.
4. Pour batter into prepared pan. Bake for 50–55 minutes until a toothpick inserted in the center comes out clean.
5. Cool in pan for 10 minutes, then transfer to a wire rack.

The natural sweetness of the potatoes means you can skip the glaze—this bread is perfectly tender with just a dusting of powdered sugar.

Tip: For extra flavor, toast the spices in a dry skillet for 30 seconds before adding to the flour.

Conclusion

With 18 fuss-free quick bread recipes, there’s something here for every busy baker! Whether you’re craving sweet, savory, or something in between, these easy bakes are sure to delight. Give them a try, then let us know which one was your favorite in the comments. Loved this roundup? Share the baking inspiration on Pinterest—happy baking!