20 Delicious Quick Bread Recipes for Busy Bakers

Are you a busy baker craving homemade goodness without the fuss? Quick breads are your secret weapon—no yeast, no kneading, just simple ingredients mixed and baked to perfection. From savory loaves to sweet treats, these recipes deliver comfort and flavor in a flash. Dive into our roundup of 20 delicious quick breads and discover your next kitchen favorite!

Banana Nut Quick Bread

Finally, you’ve found that perfect way to use up those spotty bananas sitting on your counter. This banana nut quick bread is the cozy, no-fuss treat you can whip up in a flash, filling your kitchen with the most amazing smell while it bakes.

Ingredients

• 3 of those super ripe bananas (you know, the ones with all the brown spots)
• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 2 large eggs
• 1/2 cup of melted butter
• 1/2 cup of chopped walnuts
• 1/4 cup of milk
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• A big pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash those ripe bananas with a fork until they’re nice and smooth. Tip: The more brown spots on your bananas, the sweeter your bread will be!
3. Add the melted butter, sugar, eggs, milk, and vanilla extract to the mashed bananas, then whisk everything together until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and that pinch of salt.
5. Gradually stir the dry ingredients into the wet mixture, mixing just until the flour disappears – don’t overmix!
6. Gently fold in the chopped walnuts, saving a small handful for sprinkling on top.
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Sprinkle those reserved walnuts evenly over the top of the batter.
9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, just tent it with a little aluminum foil.
10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Tip: Waiting until it’s completely cool before slicing gives you those perfect, clean slices.

Zesty banana flavor shines through in every moist, tender bite, with the walnuts adding that perfect crunchy contrast. This bread stays incredibly soft for days if you can resist eating it all at once – though good luck with that! Try toasting a slice and slathering it with cream cheese for the most indulgent breakfast treat.

Zucchini Lemon Quick Bread

You know those days when you need something quick, comforting, and just a little bit special? Yeah, zucchini lemon quick bread is your answer—it’s moist, bright, and perfect for using up that summer squash sitting on your counter. This loaf comes together in no time and fills your kitchen with the most amazing citrusy aroma.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• 2 large eggs
• ½ cup of vegetable oil
• ¼ cup of milk
• 1 teaspoon of vanilla extract
• Zest and juice from 1 large lemon
• 1½ cups of grated zucchini (about 1 medium zucchini)

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs lightly with a fork or whisk.
4. Add the vegetable oil, milk, vanilla extract, lemon zest, and lemon juice to the eggs, and mix until everything is smoothly incorporated.
5. Tip: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture—this keeps your bread from getting soggy.
6. Stir the grated zucchini into the wet ingredients until evenly distributed.
7. Pour the wet mixture into the dry ingredients and gently fold together until just combined; don’t overmix or the bread can turn out tough.
8. Scrape the batter into your prepared loaf pan and smooth the top with a spatula.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
10. Tip: If the top starts browning too quickly, loosely tent it with aluminum foil about halfway through baking.
11. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
12. Tip: For easier slicing, wrap the cooled bread in plastic wrap and let it sit overnight—the flavors meld and the texture becomes even more tender.

Oh, the crumb is so tender and moist, with little bursts of zucchini in every bite. That lemon zest really shines through, giving it a sunny, bright flavor that’s not too sweet. Try toasting a slice and slathering it with honey butter for the coziest breakfast or snack.

Cinnamon Swirl Quick Bread

Usually, you want something warm and cozy that doesn’t require a whole day of baking. This cinnamon swirl quick bread is your answer—it’s like a hug in loaf form, and it comes together in a flash.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1 tablespoon of baking powder
• A good pinch of salt
• 1 cup of milk
• 1 large egg
• ⅓ cup of vegetable oil
• 1 tablespoon of vanilla extract
• ⅓ cup of brown sugar
• 2 teaspoons of ground cinnamon
• A couple of tablespoons of melted butter

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the 2 cups of flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and that pinch of salt until they’re well combined.
3. In a separate bowl, beat the 1 large egg, then stir in the 1 cup of milk, ⅓ cup of vegetable oil, and 1 tablespoon of vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—don’t overmix, or the bread can get tough.
5. In a small bowl, mix the ⅓ cup of brown sugar and 2 teaspoons of cinnamon for the swirl.
6. Pour half of the batter into the prepared loaf pan and spread it evenly.
7. Sprinkle half of the cinnamon-sugar mixture over the batter in the pan.
8. Carefully spread the remaining batter over the cinnamon-sugar layer.
9. Top with the rest of the cinnamon-sugar mixture.
10. Use a knife to gently swirl the layers together by making figure-eight motions through the batter.
11. Drizzle the couple of tablespoons of melted butter evenly over the top—this helps create a delicious, slightly crisp crust.
12. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
13. Let the bread cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.

Out of the oven, this bread is tender with a soft crumb and those sweet, spicy cinnamon ribbons running through. Once it’s cooled, slice it thick and toast it lightly for breakfast, or just enjoy a warm piece with your afternoon coffee—it’s pure comfort.

Pumpkin Spice Quick Bread

Mmm, can you smell that? It’s officially pumpkin spice season, and this quick bread is your new go-to for cozy mornings or a sweet afternoon pick-me-up. You’ll love how simple it is to whip up—no fancy techniques, just straightforward, comforting baking.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1 can (15 ounces) of pumpkin puree
– 2 large eggs
– 1/2 cup of vegetable oil
– A splash of vanilla extract
– 1 teaspoon of baking soda
– 1/2 teaspoon of baking powder
– A couple of teaspoons of pumpkin pie spice
– A pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt until well combined.
3. In a separate bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix to keep the bread tender.
5. Spread the batter evenly into the prepared loaf pan.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the best texture, slice it once it’s fully cooled—this helps it hold together beautifully. Feel free to toast a slice and slather it with cream cheese for an extra indulgent treat.

Blueberry Almond Quick Bread

Tired of complicated baking projects? This blueberry almond quick bread is your new go-to. You’ll love how easily it comes together with ingredients you probably already have on hand, and the results are absolutely delicious.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of softened butter
– 2 large eggs
– 1 cup of buttermilk
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– A good pinch of salt
– 1 teaspoon of vanilla extract
– 1 cup of fresh blueberries
– 1/2 cup of sliced almonds

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time until fully incorporated.
5. Mix in the vanilla extract.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with flour, and mix until just combined.
7. Gently fold in the blueberries and half of the sliced almonds. Tip: Toss your blueberries in a tablespoon of flour first to prevent them from sinking to the bottom.
8. Pour the batter into your prepared loaf pan and spread it evenly.
9. Sprinkle the remaining sliced almonds over the top of the batter.
10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, tent it loosely with aluminum foil about halfway through baking.
11. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Tip: Don’t skip the cooling step—this helps the bread set properly and makes it easier to slice.

You’ll notice the bread has a wonderfully tender, moist crumb that’s studded with juicy blueberries. The toasted almonds add a lovely crunch and nutty flavor that pairs perfectly with the sweet berries. Try serving thick slices toasted with a smear of cream cheese for an extra special breakfast treat.

Chocolate Chip Quick Bread

Tired of complicated baking projects? This chocolate chip quick bread is your new best friend—it comes together in one bowl and bakes up into a tender, sweet loaf that’s perfect for breakfast or an afternoon snack. You’ll love how easy it is to whip up on a busy day.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1 teaspoon of baking soda
– A pinch of salt
– 1 cup of buttermilk
– 1/2 cup of vegetable oil
– 2 large eggs
– 1 teaspoon of vanilla extract
– A heaping cup of chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. Pour in the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Stir gently with a spatula until the batter is just mixed—don’t overmix, or the bread can become tough.
5. Fold in the chocolate chips evenly throughout the batter.
6. Tip: Reserve a handful of chocolate chips to sprinkle on top before baking for a pretty finish.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but no wet batter).
9. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
11. Tip: For easier slicing, wait until the bread is completely cool—it firms up nicely.
12. Slice and serve once cooled.

You’ll adore the soft, cake-like crumb studded with melty chocolate chips in every bite. Try toasting a slice and slathering it with butter for a cozy treat, or pack thick slices in lunchboxes for a sweet surprise.

Lemon Poppy Seed Quick Bread

Finally, a lemon poppy seed quick bread that’s as easy as it is delicious. You get that bright, zesty flavor without any fuss, and it comes together in one bowl. Perfect for a lazy weekend morning or a last-minute treat.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1 tablespoon of poppy seeds
– 1 teaspoon of baking powder
– ½ teaspoon of baking soda
– A pinch of salt
– ¾ cup of buttermilk
– ½ cup of vegetable oil
– 2 large eggs
– Zest and juice from 2 lemons
– A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
3. In another bowl, whisk the buttermilk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix, or the bread will be tough.
5. Scrape the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. For a glossy finish, brush the top with a simple glaze made from powdered sugar and lemon juice while it’s still warm.

Oh, the crumb is tender and moist, with little pops of crunch from the poppy seeds. That lemon zing makes it irresistible on its own, but try toasting a slice and slathering it with honey butter for an extra cozy treat.

Apple Cinnamon Quick Bread

Fall just wouldn’t be complete without that cozy aroma of apples and cinnamon filling your kitchen. You’ll love how this quick bread comes together with minimal effort but delivers maximum comfort in every slice—perfect for breakfast, snacks, or even dessert.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 2 teaspoons of baking powder
– 1 teaspoon of cinnamon
– A pinch of salt
– 2 large eggs
– 1 cup of milk
– 1/3 cup of vegetable oil
– 1 teaspoon of vanilla extract
– 2 medium apples, peeled and chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
3. In a separate bowl, beat the eggs lightly with a fork.
4. Add the milk, vegetable oil, and vanilla extract to the eggs, and stir until smooth.
5. Pour the wet ingredients into the dry ingredients, and mix gently with a spatula until just combined—don’t overmix, or the bread can become tough.
6. Fold in the chopped apples until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Let this bread cool fully before slicing—it’s worth the wait for clean cuts and a moist crumb. The tender chunks of apple melt into the spiced batter, giving each bite a sweet, cozy warmth. Try toasting a slice and slathering it with salted butter for an extra-indulgent treat.

Cranberry Orange Quick Bread

Oh, you’re going to love this cranberry orange quick bread—it’s the perfect cozy treat for when you want something homemade but don’t have all day. With bright citrus and tart berries, it feels fancy but comes together in a snap.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1 teaspoon of baking powder
– ½ teaspoon of baking soda
– A pinch of salt
– 1 cup of fresh cranberries
– Zest from 1 large orange
– ¾ cup of orange juice
– ⅓ cup of vegetable oil
– 1 large egg
– A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the 2 cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt until well combined.
3. Gently fold in 1 cup of fresh cranberries and the zest from 1 large orange to coat them in the dry mixture—this helps prevent sinking.
4. In a separate bowl, whisk ¾ cup of orange juice, ⅓ cup of vegetable oil, 1 large egg, and a splash of vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain; don’t overmix to keep the bread tender.
6. Spread the batter evenly into the prepared loaf pan and tap it lightly on the counter to remove air bubbles.
7. Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Keep this loaf on hand for busy mornings—it’s moist with a zesty orange kick and bursts of tart cranberry in every slice. Try toasting a piece and slathering it with cream cheese for an extra-indulgent breakfast.

Peanut Butter Quick Bread

Wondering what to bake when you’re short on time but craving something cozy? This peanut butter quick bread comes together in minutes with no yeast or rising required. You’ll love how the rich peanut butter flavor pairs perfectly with your morning coffee or makes a satisfying afternoon snack.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of creamy peanut butter
• 1 cup of milk
• 2 large eggs
• 1/4 cup of vegetable oil
• 1 teaspoon of vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
3. In a separate bowl, mix the peanut butter, milk, eggs, oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or your bread will be tough.
5. Scrape the batter into your prepared pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
8. Wait until completely cool before slicing for neat, even pieces.

Absolutely moist and tender with that classic peanut butter comfort, this bread stays fresh for days if it lasts that long. Try it toasted with a smear of jam for a sweet-salty twist, or enjoy thick slices straight from the loaf for the ultimate easy treat.

Carrot Cake Quick Bread

Ever find yourself craving carrot cake but don’t want the fuss of layers and frosting? This quick bread version gives you all those warm spices and moist texture in a simple loaf form. You’ll have a cozy treat ready in no time.

Ingredients

– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A good pinch of salt
– 1 teaspoon of cinnamon
– A half teaspoon each of nutmeg and ginger
– 3/4 cup of vegetable oil
– 1 cup of brown sugar
– 2 large eggs
– A splash of vanilla extract
– 2 cups of finely grated carrots
– A handful of chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. In a large bowl, whisk the vegetable oil and brown sugar together for about 1 minute until smooth.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Tip: Don’t overmix after adding the dry ingredients—just fold until no flour streaks remain for a tender crumb.
6. Gently fold the grated carrots and chopped walnuts into the batter until evenly distributed.
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
10. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.
11. Tip: For the cleanest slices, wait until the bread is completely cool before cutting.

Keep this loaf on your counter for a quick breakfast or afternoon snack. The moist, spice-filled crumb and crunchy walnuts make it irresistible as is, but try toasting a slice and spreading it with cream cheese for that classic carrot cake vibe.

Maple Pecan Quick Bread

Sometimes you just need a cozy baked treat that comes together in a flash. This maple pecan quick bread is your new go-to—it’s sweet, nutty, and perfect with your morning coffee or as an afternoon snack. You’ll love how simple it is to whip up!

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of brown sugar
• 1/2 cup of pure maple syrup
• 1/2 cup of chopped pecans
• 1/2 cup of milk
• 1/4 cup of melted butter
• 1 large egg
• 1 tablespoon of baking powder
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of salt

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, brown sugar, baking powder, and salt in a large bowl.
3. In another bowl, mix the maple syrup, milk, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix, or the bread can get tough.
5. Fold in the chopped pecans gently with a spatula.
6. Spread the batter evenly into the prepared loaf pan.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Every slice of this bread is moist and tender, with a lovely crunch from the pecans and a warm maple flavor that’s not too sweet. Enjoy it toasted with a smear of butter, or crumble it over yogurt for a fun breakfast twist—it’s seriously versatile!

Strawberry Yogurt Quick Bread

Haven’t you been craving something that feels homemade but doesn’t take all day? This strawberry yogurt quick bread is your answer—it’s moist, lightly sweet, and packed with fruity bits. You’ll love how easy it is to whip up for breakfast or a snack.

Ingredients

– 1 and ½ cups of all-purpose flour
– ½ cup of granulated sugar
– 1 teaspoon of baking powder
– ½ teaspoon of baking soda
– A pinch of salt
– 1 cup of plain yogurt
– 1 large egg
– ¼ cup of vegetable oil
– 1 teaspoon of vanilla extract
– 1 cup of chopped fresh strawberries

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan lightly.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, mix the yogurt, egg, vegetable oil, and vanilla extract until smooth.
4. Tip: Fold the dry ingredients into the wet mixture gently—overmixing can make the bread dense.
5. Gently fold in the chopped strawberries until just distributed.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
10. Tip: For easier slicing, allow it to cool completely—this helps the structure set.

Comes out tender with a subtle tang from the yogurt and bursts of strawberry in every bite. Try it toasted with a smear of cream cheese or simply enjoy a slice with your morning coffee for a cozy treat.

Cornbread Honey Quick Bread

Let’s be honest—sometimes you want homemade cornbread but don’t have time for yeast or complicated steps. This cornbread honey quick bread gives you that cozy, slightly sweet flavor in under an hour, with minimal fuss and maximum comfort.

Ingredients

– 1 ½ cups of all-purpose flour
– 1 cup of yellow cornmeal
– ½ cup of granulated sugar
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– 1 cup of buttermilk
– ⅓ cup of vegetable oil
– ¼ cup of honey
– 1 large egg
– A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F and grease an 8×4-inch loaf pan.
2. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
3. In a separate medium bowl, whisk the buttermilk, vegetable oil, honey, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix, or the bread can become tough.
5. Scrape the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Slice and serve warm or at room temperature.

Crumbly yet moist, this bread has a tender texture with a hint of honey sweetness that pairs perfectly with a pat of butter or a drizzle of extra honey. Try toasting slices for breakfast or crumbling them over chili—it’s versatile enough for any meal.

Oatmeal Raisin Quick Bread

Remember those cozy mornings when you want something warm and comforting but don’t have time for yeast bread? This oatmeal raisin quick bread solves that perfectly—it comes together in minutes and fills your kitchen with the most inviting aroma.

Ingredients

– 1 ½ cups all-purpose flour
– 1 cup old-fashioned oats
– ½ cup brown sugar
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon cinnamon
– 1 cup buttermilk
– ¼ cup melted butter
– 1 large egg
– 1 teaspoon vanilla extract
– ¾ cup raisins

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk together the flour, oats, brown sugar, baking soda, salt, and cinnamon in a large bowl.
3. In a separate bowl, combine the buttermilk, melted butter, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Gently fold in the raisins until evenly distributed throughout the batter.
6. Transfer the batter to your prepared loaf pan and spread it evenly.
7. Bake for 45-55 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
9. Allow it to cool completely before slicing for clean cuts.

You’ll love how this bread stays incredibly moist with chewy oats and sweet raisins in every bite. Try it toasted with a smear of cream cheese for breakfast, or enjoy a thick slice alongside your afternoon coffee—it’s equally delicious either way.

Cherry Almond Quick Bread

Finally, you need a quick bread that feels fancy but comes together in minutes. This cherry almond version is perfect for breakfast, snacking, or even dessert—it’s moist, slightly sweet, and packed with flavor. You’ll love how the tart cherries and nutty almond play together.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 2 teaspoons of baking powder
– A pinch of salt
– 2 large eggs
– 1 cup of milk
– A generous 1/2 cup of vegetable oil
– 1 teaspoon of almond extract
– 1 cup of dried tart cherries
– A handful of sliced almonds for topping

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs lightly with a fork.
4. Pour in the milk, vegetable oil, and almond extract, then stir until the wet ingredients are fully blended.
5. Tip: Don’t overmix—just combine until no dry streaks remain to keep the bread tender.
6. Gently fold in the dried cherries until they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
8. Sprinkle the sliced almonds evenly over the top of the batter.
9. Bake in the preheated oven for 55–60 minutes.
10. Tip: Check for doneness by inserting a toothpick into the center—it should come out clean with no wet batter.
11. Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
12. Carefully turn the bread out onto a wire rack to cool completely.
13. Tip: For easier slicing, wait until the bread is fully cooled to avoid crumbling.

Now, this bread bakes up with a soft, dense crumb that’s studded with chewy cherries and a subtle almond fragrance. Try toasting a slice and spreading it with cream cheese for a cozy breakfast, or serve it warm with a drizzle of honey for dessert—it’s irresistibly good.

Pineapple Coconut Quick Bread

Remember those lazy weekend mornings when you want something special but don’t feel like spending hours in the kitchen? This pineapple coconut quick bread is your new best friend—it comes together in minutes and fills your kitchen with tropical vacation vibes. You’re going to love how simple this is.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1 teaspoon of baking soda
– A pinch of salt
– 2 large eggs
– ½ cup of vegetable oil
– 1 teaspoon of vanilla extract
– 1 can (about 1½ cups) of crushed pineapple, undrained
– ½ cup of shredded sweetened coconut

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. In a separate medium bowl, beat the eggs lightly with a fork.
4. Add the vegetable oil and vanilla extract to the eggs, stirring until the mixture is smooth.
5. Pour the wet ingredients into the dry ingredients and stir gently—just until the flour disappears (overmixing makes tough bread!).
6. Fold in the entire can of crushed pineapple with its juice and the shredded coconut.
7. Spread the batter evenly into your prepared loaf pan.
8. Bake for 55-65 minutes, until the top is golden brown and a toothpick inserted into the center comes out completely clean.
9. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.
10. Wait until the bread is completely cool before slicing—this prevents crumbling and gives you perfect, neat slices.

Vividly tropical and wonderfully moist, this bread has a tender crumb dotted with sweet pineapple and chewy coconut flakes. Try it toasted with a smear of cream cheese for breakfast, or serve thick slices alongside your afternoon coffee for that instant island getaway feeling.

Rosemary Garlic Quick Bread

There’s nothing quite like the smell of fresh bread filling your kitchen, especially when it comes together in under an hour. This rosemary garlic quick bread skips all the fuss of yeast and rising, giving you that warm, homemade satisfaction without the wait. You’ll love how the savory garlic and earthy rosemary come through in every soft, tender slice.

Ingredients

– 2 cups of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 3 cloves of garlic, minced up nice and fine
– 1 tablespoon of fresh rosemary, chopped small
– 1 cup of whole milk
– 1/4 cup of olive oil
– 1 large egg

Instructions

1. Preheat your oven to 375°F and grease a standard 9×5 inch loaf pan thoroughly.
2. Whisk together the 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt in a large bowl.
3. Stir in the 3 minced garlic cloves and 1 tablespoon of chopped rosemary until they’re evenly distributed. (Tip: Fresh rosemary works best here—it releases more fragrance than dried.)
4. In a separate bowl, beat the 1 large egg lightly with a fork.
5. Pour in the 1 cup of milk and 1/4 cup of olive oil into the egg mixture and whisk until just combined.
6. Make a well in the center of your dry ingredients and pour in the wet mixture all at once.
7. Gently fold everything together with a spatula until no dry flour remains—don’t overmix! (Tip: A few small lumps are totally fine; overmixing makes the bread tough.)
8. Spread the batter evenly into your prepared loaf pan—it’ll be thick, so smooth the top with your spatula.
9. Bake at 375°F for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (Tip: If the top browns too quickly, loosely tent it with foil for the last 10 minutes.)
10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Hearty and aromatic, this bread has a soft, slightly dense crumb that’s perfect for soaking up soups or olive oil. The garlic and rosemary shine through without overpowering, making it a fantastic side for roasted chicken or a simple weeknight pasta. Try toasting thick slices and topping them with mashed avocado and a sprinkle of flaky salt for an easy, satisfying snack.

Double Chocolate Quick Bread

Fancy a quick chocolate fix that feels fancy but comes together in a flash? This double chocolate quick bread is your new best friend—moist, rich, and perfect for when you need something sweet without the fuss. You’ll love how easy it is to whip up on a lazy afternoon.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of unsweetened cocoa powder
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 cup of buttermilk
– 1/2 cup of vegetable oil
– 2 large eggs
– 1 teaspoon of vanilla extract
– 1 cup of semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined.
3. In a separate medium bowl, whisk the 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix to keep the bread tender.
5. Fold in the 1 cup of semi-sweet chocolate chips evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and spread it out smoothly with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Craving a slice? This bread is wonderfully moist with a deep chocolate flavor from the cocoa and melty chips. Serve it warm with a dollop of whipped cream for an extra treat, or enjoy it as an afternoon snack with a glass of cold milk.

Savory Cheese Herb Quick Bread

Let’s be real—sometimes you just need a warm, cheesy bread without the fuss of yeast and rising. This savory cheese herb quick bread comes together in minutes and fills your kitchen with the most incredible aroma. It’s the perfect solution for when you want homemade bread but don’t have hours to spare.

Ingredients

You’ll need a couple of cups of all-purpose flour, a tablespoon of baking powder, a teaspoon each of salt and garlic powder, a good handful of chopped fresh rosemary, about a cup and a half of shredded sharp cheddar cheese, one large egg, a cup of whole milk, and a third of a cup of melted butter.

Instructions

1. Preheat your oven to 375°F and grease a standard 9×5 inch loaf pan thoroughly. 2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until well combined. 3. Stir in the chopped fresh rosemary and shredded sharp cheddar cheese until evenly distributed throughout the dry ingredients. 4. In a separate medium bowl, beat the large egg lightly with a fork. 5. Pour in the whole milk and melted butter into the egg, then whisk everything together until smooth. 6. Pour the wet ingredients into the dry ingredient bowl all at once. 7. Gently fold the mixture with a spatula until just combined—don’t overmix, a few flour streaks are fine to keep the bread tender. 8. Transfer the batter to your prepared loaf pan and spread it evenly to the edges. 9. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 10. Let the bread cool in the pan on a wire rack for about 10 minutes before turning it out to cool slightly more. 11. Slice the bread while it’s still warm for the best texture and cheesy pull. My favorite trick is to brush the top with a little extra melted butter right when it comes out of the oven for a glossy, flavorful crust. Make sure your cheese is freshly shredded from a block—it melts better than pre-shredded cheese, which has anti-caking agents. If the top browns too quickly, loosely tent it with aluminum foil for the last 10-15 minutes of baking. Moist and tender with pockets of melted cheddar and the earthy fragrance of rosemary, this bread is irresistible straight from the oven. Try toasting thick slices and topping them with a fried egg for a hearty breakfast, or serve it alongside a bowl of tomato soup for the ultimate comfort meal.

Summary

Excitingly, these 20 quick bread recipes offer delicious solutions for busy bakers craving homemade goodness without the fuss. We hope you find new favorites to whip up and enjoy! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the baking joy.