quick bread recipe no yeast

Written BySheba G Updated On
quick bread recipe no yeast
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The Best quick bread recipe no yeast

I’ve been making quick breads without yeast for years—not because I’m looking for a shortcut, but because they’re the kind of dish that feels effortless but still feels like a real meal. There’s something satisfying about pulling a loaf out of the oven that’s soft and moist inside, with a slight crumbly texture on the outside, and it doesn’t take long to get right. No kneading, no waiting for dough to rise, just a few simple ingredients that come together quickly. I love this recipe because it’s the kind of thing you can whip up in under an hour, whether you’re feeding a small crowd or just making something for the family after a long day. It’s the kind of bread that’s easy to customize—add raisins, chocolate chips, or even a little bit of cinnamon if you want to keep it simple. My kids love it too, especially when we make it with extra sweetness or a sprinkle of nuts. It’s the perfect way to have something warm and comforting without the fuss of yeast-based breads.

I also appreciate how naturally nutritious these quick breads are. They’re made with whole grains, healthy fats, and real ingredients that don’t require any fancy baking techniques. You can make a batch ahead of time and store it in the fridge or freezer, so it’s always there when you need it—whether it’s for breakfast, a snack, or even a quick lunch. Plus, they’re great for meal prep because they hold up well. I’ve used them for everything from breakfast sandwiches to stuffing for a meal, and they’re always a hit. It’s one of those recipes that feels like a little treat but is actually pretty healthy, and that’s what I like about it. No one ever has to wonder if it’s a “real” meal because it’s just plain delicious.

Easy No-Yeast Quick Bread with Tomato Garlic Sauce

Easy No-Yeast Quick Bread with Tomato Garlic Sauce

4.6 from 1795 votes

A quick, foolproof bread that rises without yeast, topped with a savory tomato-garlic sauce. Perfect for breakfast, lunch, or snacking.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
For the Sauce
  • 1 cup tomato sauce
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano

👨‍🍳Directions

  1. 1
    Preheat oven to 400°F. Grease a loaf pan and line a baking sheet with parchment.
  2. 2
    In a bowl, whisk flour, salt, and baking powder. Stir in oil and buttermilk until just combined.
  3. 3
    Pour batter into the loaf pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  4. 4
    While the bread bakes, heat tomato sauce in a saucepan over medium heat. Add garlic and oregano, simmering for 3–4 minutes until fragrant.
  5. 5
    Once the bread is done, pour the warm sauce over the top and let it soak in for 5 minutes before serving.

🔧Equipment

  • Mixing bowl
  • Whisk
  • Greased loaf pan
  • Baking sheet
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 50🧂Sodium: 700🌾Total Carbs: 50🥦Dietary Fiber: 3🍬Sugars: 12🥩Protein: 12

📝Notes

Tips: For extra flavor, add 1 tbsp honey or maple syrup to the batter. Let the bread cool slightly before slicing to prevent crumbs from falling off.

Watch Video Of How Easy No-Yeast Quick Bread with Tomato Garlic Sauce Works

This quick bread stays soft and moist long after baking, making it ideal for serving warm with butter or jam. It’s foolproof for any occasion—whether you’re feeding a crowd at Thanksgiving or just need a simple, hands-off meal for a busy weeknight. Plus, no yeast means it’s always ready when you are.

❓ Frequently Asked Questions About No-Yeast Quick Bread with Tomato Garlic Sauce

1. What is the best way to store homemade quick bread?

Store leftover quick bread in an airtight container at room temperature for up to two days or refrigerate for up to three days. For longer storage, freeze portions in a sealed bag or container for up to three months. To reheat, warm slices in the oven at 350°F for 5–10 minutes or use a toaster for a crispy finish.

2. Can I substitute any of the ingredients in this quick bread recipe?

Yes, you can adjust the ingredients slightly, but keep ratios close to maintain texture. For example, replace half the milk with unsweetened almond milk, but reduce the baking powder slightly (by ¼ teaspoon) to compensate. Avoid substituting liquids like oil or melted butter for solid fats like shortening, as it may alter the bread’s structure.

3. Why does my quick bread turn out dense or flat?

Dense or flat results often come from overmixing the batter, which develops too much gluten, or not baking long enough. Gently fold ingredients together until just combined—overmixing is the most common culprit. If the oven is too cold, the bread may not rise properly. Check internal temperature with a thermometer: quick bread is done when it reaches 190–200°F.

4. How do I know when the quick bread is fully cooked?

Quick bread is ready when it’s golden brown on top and a toothpick inserted near the center comes out clean (or with just a few moist crumbs). For extra assurance, check the internal temperature: it should reach 190–200°F. Overbaking can dry the bread out, so err on the side of slightly underdone if unsure.

5. Can I make this quick bread ahead of time and bake later?

Yes, you can prepare the batter up to 24 hours in advance, then refrigerate it in a sealed container. Bake as directed, but increase the oven temperature by 25°F (about 375°F) for 5–10 minutes to compensate for the slower heat transfer. Alternatively, bake the batter immediately after preparing it for the best texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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