If you’re all out of yeast but in need of some soft sandwich bread, learn How to Make Bread without Yeast with this easy Quick Bread Recipe.
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Table of Contents
What is a Quick Bread?
A Quick Bread is basically any type of bread made without yeast because you do not have to give it time to rise. Instead, you simply mix your ingredients and move right on to the baking or cooking phase. You can make quick breads with baking flour, baking soda, or simply nothing more than flour and water.
A Close Second to Traditional Sandwich Bread
If you find yourself at home and need bread, but you can’t leave home for one reason or another, or if you find your grocery store is simply out of bread, then a quick bread that you bake yourself can save the day.
And if you’re short on time or if you have no yeast, it’s time to make a quick bread! This recipe is close as you are going to get to a loaf of traditional yeast-risen sandwich bread.
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A Few Simple Ingredients
For this quick bread, all you need is a few simple ingredients. And the ingredients can be very flexible. You can use:
- Any type of flour you want (or have on hand)
- Any type of fat (butter or oil will do), and
- Any type of liquid (In a pinch, you can even use plain water from the tap!)
Very Little Work Creates a Delicious Reward
Once you gather your ingredients, you’ll mix everything until the flour is moistened. All it takes is a gentle hand. No kneading required. As a matter of fact, you don’t want to mix this batter too much. The lumpier, the better. It really couldn’t be easier!
So be sure to watch my How to Make Bread Without Yeast – Easy Quick Bread video, print out the recipe, and let’s get baking. In about 45 minutes, you’ll take a gloriously light and deliciously fresh home-baked bread out of your oven. Eat it plain, or slather it with butter and jam. Either way, it’s going to be scrumptious!
More Bread Baking Videos
Whether you want to bake bread with or without yeast, with sourdough, with all-purpose flour, whole grains, or even sprouted flour, I have you covered with my complete video collection of bread-baking videos. Enjoy!
- Traditional Irish Brown Soda Bread Recipe for St. Patrick’s Day (made in a cast iron pan)
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Easy Quick Bread
Equipment
- Approximately 9"X5" loaf pan, metal or glass
Ingredients
- 2 1/4 cups All purpose flour Substitute with bread flour, self-rising flour, or whole-grain flour.
- 1 tablespoon Baking powder Omit if using self-rising flour.
- 1/2 teaspoon Fine ground salt Omit if using self-rising flour.
- 1 tablespoon Sugar, optional Use any sugar, including white sugar or a more complete sugar, such as Sucant.
- 3 large Eggs, at room temperature
- 1 1/2 cups Buttermilk Substitute with milk, dairy alternative "milk", buttermilk substitute, whey, or water. If using ALL whole-grain flour, add an additional 1/4 cup of liquid for a total of 1 3/4 cups.
- 1/2 cup Butter, melted and cooled to room temperature Substitute with other fat or oil, including ghee or clarified butter, coconut oil, olive oil, or avocado oil. Avoid highly processed oils, such a corn or canola oil.
Instructions
- Make sure your oven rack is placed on the middle rung, and preheat your oven to 350°F (177°C).
- Prepare your loaf pan by generously greasing it. Optionally, you can place a piece of parchment paper on the bottom of the loaf pan and grease it generously.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate mixing bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the liquid ingredients into the dry ingredients, and using a spatula or wooden spoon, stir the ingredients together until the flour is completely moistened. But do not over mix. Mix just until all the flour is moistened. The batter will be lumpy.
- Pour the batter into your prepared loaf pan, and place the pan on the middle rack of your preheated 350°F (177°C) oven. Bake for approximately 45 minutes. Since every oven is different, begin checking your bread at 40 minutes. It is done once the top is golden brown and a toothpick inserted in the middle of the bread comes out clean with just a few crumbs attached. If the toothpick comes out with wet batter on it, return the bread to the oven and bake for an additional 5 minutes.
- Once the bread is done, using pot holders or oven mitts, remove the pan from the oven and transfer it to a cooling rack. When you can handle the pan comfortably, remove the bread from the pan and allow the bread to cool completely on the cooling rack.
- Bread may be sliced and enjoyed at this time or can be wrapped well and refrigerated. Refrigerated, the bread will stay fresh for about one week. If you wish, you may freeze this bread. Wrap well in plastic wrap, and store in a freezer-proof bag. Bread will stay fresh for about 2-3 months. Allow to defrost at room temperature before serving.
Video
Notes
Shop for items used in this blog post or video
Favorite Quick Bread Making Supplies
- Baking Apron (This is the one that I’m wearing in the video.)
- 10-Piece Glass Bowl Set
- Metal Loaf Pans
- Glass Loaf Pans
- Cast-Iron Dutch Oven
- Baking Powder
- Baking Soda
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She provides other other substitute ingredients in your pantry if you are missing any. And it turned out delicious!! Thank you!!
Hi Sue, Thank YOU! So happy that you the substitute ingredients help! Love, Mary
Best quick bread recipe with self rising flour I’ve tried! It actually tasted like bread, not biscuits as most quick no yeast breads do. It rose nicely and was moist with a nice crumb i.e. it didn’t break apart and scatter all over the place when I sliced it. Nice thick slices to go with cajun steak bites and butter sauce, and great the next day with butter and apricot preserves. Will definitely make again.
Oh Fey! I am so happy to hear that this was a hit for you!! Love, Mary
Hi. Your bread recipe is really amazing. I baked the no yeast bread it came out well but did not rise much . Also in your video you say half cup buttermilk or milk but in recipe its printed one and a half buttermilk or milk. So I am confused over the quantity of the same. Please guide. Thanks
Hi Tina, Please forgive me. I mis-spoke in the video but I corrected myself in the pinned comment and the written recipe. So sorry about the confusion but once a video is published, I can’t edit it without taking it down completely and starting all over again.
As to the rise, bread baking can be persnickety! The conditions in every kitchen are different and even the weather outside can effect the rise. Sometimes you may need to find a warmer spot and give it more time. But hope you’ll try again. 🙂
Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
I am very much enthused with your recipe and your delivery.
Are you a trained school teacher?
You are excellent !
I am a vegetarian and I am able to adapt on your recipe in order not to use eggs. Thanks a million for this. Keep up the good work.
Thank you so much for the kind words. I am not a school teacher but I have taught traditional nutrient dense foods cooking to beginners – both adults and children – for over 20 years. Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Love your videos I love to bake breads and I will be baking good
Bread by watching your videos besides I like the videos of the buttermilk too
Thanks
Love this bread you’re a fantastic Lady
My name is Evelyn and I watch your videos
Thank you
Hi Mary,
I can’t find yeast anywhere thank you for this recipe. What can I use in place of a buttermilk substitute?
Hi Rex, if you have no buttermilk, no regular milk, no yogurt, and no sour cream, you can experiment and try just using water but with some type of acid like lemon juice or vinegar. So you would use water with about a tablespoon of lemon juice or vinegar mixed in with it. Keep me posted and let me know how it turns out. Love, Mary❤️🤗❤️