The Easiest Quick Bread Recipe Ever

This is the kind of bread recipe professionals quietly rely on when time is short but standards are high. Designed for consistency, flavor, and ease, this quick bread delivers a hearty crumb and balanced taste without yeast, kneading, or long waits. Inspired by traditional techniques behind a German bread recipe, yet adapted for modern kitchens, it’s dependable, refined, and endlessly useful—whether served on its own or alongside comfort dishes like an enchilada casserole.

Ingredients List

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 tablespoon sugar
• 1 cup milk, room temperature
• ¼ cup neutral oil or melted butter
• 1 large egg, room temperature
• Optional topping: oats or sunflower seeds

Step-by-Step Instructions

Prepare the Dry Base

In a large mixing bowl, whisk together the flours, baking powder, salt, and sugar. Proper aeration here ensures an even rise and uniform texture.

Mix the Wet Ingredients

In a separate bowl, whisk milk, oil (or butter), and egg until smooth and fully emulsified. This creates a cohesive batter without overworking the flour later.

Combine with Care

Pour the wet mixture into the dry ingredients. Gently fold just until no dry flour remains. Stop immediately—overmixing is the most common mistake with quick breads.

Prepare for Baking

Transfer the batter to a lightly greased loaf pan. Smooth the top and add oats or seeds if using for texture and visual appeal.

Bake and Set

Bake in a preheated oven at 180°C (350°F) until golden and a skewer inserted in the center comes out clean.

Rest Before Slicing

Let the bread rest in the pan for 10 minutes, then cool fully on a rack. This step stabilizes the crumb and improves slice quality.

Cook Time

Total: 50–55 minutes
Prep: 10 minutes
Bake: 40–45 minutes

Servings

Makes approximately 1 loaf (8–10 slices)

Nutritional Information (approx. per serving)

• Calories: 170–190 kcal
• Carbohydrates: 28 g
• Protein: 5 g
• Fat: 5 g
• Fiber: 3 g

Storage Instructions

Store the cooled bread in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days for extended freshness. For longer storage, slice and freeze for up to 2 months, reheating gently before serving.

Suggestions

• Serve warm with cultured butter or soft cheese
• Toast lightly for breakfast with honey or jam
• Pair with soups, stews, or baked casseroles
• Use as a neutral base for savory spreads

Seasonal Relevance

This quick bread works year-round, but it truly shines during cooler months when hearty, homemade staples are most appreciated. Its simplicity makes it ideal for both everyday meals and seasonal gatherings.

Conclusion

This recipe proves that excellent bread doesn’t require complexity. Rooted in the sensibility of a classic German bread recipe, yet streamlined for modern life, it delivers reliable structure, clean flavor, and professional results with minimal effort. Once you bake it, it quickly becomes a kitchen essential rather than an occasional project.

FAQs

Can I make this bread dairy-free?
Yes. Substitute the milk with an unsweetened plant-based alternative such as oat or almond milk with equal success.

Why didn’t my quick bread rise properly?
The most common causes are expired baking powder or overmixing the batter, which deflates the structure before baking.

Can this recipe be adapted for a savory version?
Absolutely. Reduce sugar slightly and add herbs, seeds, or grated cheese to create a more savory loaf suitable for meals.