23 Delicious Quick Bread Recipes for Easy Baking

Are you craving warm, freshly baked bread but short on time? Quick breads are the perfect solution for busy home cooks who want delicious homemade treats without the fuss of yeast. From classic banana bread to savory zucchini loaves, these 23 recipes deliver incredible flavor with minimal effort. Get ready to fill your kitchen with amazing aromas—let’s dive into these easy-to-make favorites!

Banana Bread with Walnuts

Unquestionably comforting and aromatic, this banana bread with walnuts elevates the classic American treat to new heights of sophistication. The warm, caramelized notes of overripe bananas meld beautifully with the earthy crunch of toasted walnuts, creating a loaf that feels both nostalgic and distinctly refined. Each slice offers a perfect balance of moist crumb and textural complexity that will make this your new go-to baking project.

Ingredients

– 3 very ripe medium bananas, thoroughly mashed
– 1 ½ cups all-purpose flour, sifted
– ¾ cup granulated cane sugar
– ½ cup European-style unsalted butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ¾ cup raw walnut halves, roughly chopped
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 350°F and generously butter a 9×5-inch loaf pan, then line it with parchment paper leaving overhang on two sides.
2. In a medium mixing bowl, whisk together the sifted all-purpose flour, baking soda, fine sea salt, and freshly grated nutmeg until fully incorporated.
3. In a separate large bowl, combine the thoroughly mashed very ripe bananas, granulated cane sugar, melted European-style unsalted butter, lightly beaten pasture-raised eggs, and pure vanilla extract, whisking vigorously for exactly 90 seconds until the mixture becomes pale and slightly aerated.
4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, making precisely 15 folding motions to avoid overmixing while ensuring no flour pockets remain.
5. Gently incorporate the roughly chopped raw walnut halves into the batter with 3 additional folding motions to distribute evenly while maintaining texture.
6. Pour the completed batter into the prepared loaf pan and use an offset spatula to create a slight dome shape in the center for optimal rising.
7. Bake at 350°F for 55-65 minutes, rotating the pan halfway through, until the top is deeply golden brown and a cake tester inserted into the center emerges completely clean with no crumbs attached.
8. Transfer the loaf pan to a wire cooling rack and allow the banana bread to cool in the pan for exactly 20 minutes before using the parchment overhang to carefully lift it out.
9. Continue cooling the loaf completely on the wire rack for at least 2 hours before slicing to allow the crumb structure to set properly.

Keeping its moist, tender crumb and complex flavor profile, this banana bread develops even greater depth when allowed to rest overnight. The toasted walnuts provide delightful textural contrast against the velvety banana base, while the subtle nutmeg adds aromatic warmth that lingers pleasantly. Consider serving thick slices lightly toasted and topped with cultured butter and a drizzle of wildflower honey for an elevated breakfast experience.

Classic Zucchini Bread

Unveiling the quintessential autumn treat, this Classic Zucchini Bread transforms humble garden squash into a remarkably moist, spice-kissed loaf that fills the kitchen with comforting aromas. Using freshly grated zucchini ensures each slice remains tender while the warm blend of cinnamon and nutmeg creates a sophisticated flavor profile perfect for crisp fall mornings or elegant afternoon tea service.

Ingredients

• 2 cups unbleached all-purpose flour, sifted
• 1 teaspoon aluminum-free baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons Ceylon cinnamon, freshly ground
• ½ teaspoon freshly grated nutmeg
• 3 pasture-raised eggs, lightly beaten
• 1 cup organic cane sugar
• ½ cup dark brown sugar, firmly packed
• 1 cup cold-pressed sunflower oil
• 2 teaspoons pure vanilla extract
• 2 cups freshly grated zucchini, excess moisture gently pressed
• 1 cup toasted walnuts, roughly chopped

Instructions

1. Preheat your conventional oven to 350°F and position the rack in the center position.
2. Generously butter a 9×5-inch loaf pan and line with parchment paper, allowing 2-inch overhangs on both long sides.
3. In a medium mixing bowl, whisk together the sifted all-purpose flour, aluminum-free baking powder, baking soda, fine sea salt, Ceylon cinnamon, and freshly grated nutmeg until thoroughly combined.
4. In a separate large bowl, vigorously whisk the lightly beaten pasture-raised eggs with organic cane sugar and firmly packed dark brown sugar for exactly 2 minutes until the mixture becomes pale and slightly thickened.
5. Gradually stream in the cold-pressed sunflower oil while continuously whisking to create a stable emulsion.
6. Stir in the pure vanilla extract until fully incorporated.
7. Gently fold the freshly grated zucchini (with excess moisture gently pressed) into the wet ingredients using a rubber spatula.
8. Add the dry ingredients to the wet mixture in three additions, folding gently after each addition until just combined; do not overmix.
9. Fold in the roughly chopped toasted walnuts until evenly distributed throughout the batter.
10. Transfer the batter to the prepared loaf pan and smooth the surface with an offset spatula.
11. Bake at 350°F for 55-65 minutes until the top springs back when lightly pressed and a cake tester inserted into the center comes out completely clean.
12. Cool the loaf in the pan on a wire rack for 15 minutes before using the parchment overhangs to lift it out.
13. Continue cooling completely on the wire rack for at least 2 hours before slicing.

Delightfully moist with a tender crumb, this bread achieves perfect balance between the subtle vegetal sweetness of zucchini and warm spice notes. The toasted walnuts provide satisfying textural contrast against the velvety interior, while the caramelized sugar crust adds delicate crunch. For an elegant presentation, serve thin slices lightly toasted with cultured butter and a drizzle of wildflower honey, or transform it into sophisticated French toast by dipping thick slices in vanilla-infused custard before griddling to golden perfection.

Lemon Poppy Seed Bread

Luminous with citrus brightness and speckled with delicate seeds, this lemon poppy seed bread offers a sophisticated twist on classic quick breads, balancing tart freshness with subtle nuttiness in every tender slice. The aromatic zest and juice of sun-kissed lemons create a vibrant foundation, while the gentle crunch of poppy seeds adds both visual intrigue and textural complexity. Perfect for afternoon tea or elegant brunch gatherings, this loaf elevates simple ingredients into something truly memorable.

Ingredients

– 2 cups all-purpose flour, sifted
– 1½ cups granulated sugar
– 3 pasture-raised eggs, lightly beaten
– 1 cup European-style cultured butter, softened
– ½ cup whole milk, at room temperature
– ¼ cup freshly squeezed lemon juice
– 2 tablespoons finely grated lemon zest
– 2 tablespoons poppy seeds
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with clarified butter, then dust lightly with flour, tapping out any excess.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and fine sea salt until thoroughly combined.
3. Using a stand mixer fitted with the paddle attachment, cream the softened European-style butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on low speed until fully incorporated, then scrape down the bowl with a flexible spatula.
5. Stir in the freshly squeezed lemon juice, finely grated lemon zest, pure vanilla extract, and poppy seeds until evenly distributed throughout the mixture.
6. Alternate adding the dry ingredients and whole milk to the wet mixture in three additions, beginning and ending with the dry ingredients, mixing just until no flour streaks remain.
7. Transfer the batter to the prepared loaf pan and smooth the top with an offset spatula, creating a slight dome in the center for even rising.
8. Bake for 55-60 minutes until the top is golden brown and a cake tester inserted into the center comes out completely clean, rotating the pan halfway through baking.
9. Cool the bread in the pan on a wire rack for 15 minutes, then carefully run a thin knife around the edges before inverting to release.
10. Allow the loaf to cool completely on the wire rack before slicing to ensure clean cuts and optimal texture development. Soft and moist with a delicate crumb, this bread reveals bright citrus notes that dance alongside the subtle earthiness of poppy seeds. Serve thick slices toasted with honey-infused mascarpone for breakfast, or pair with Earl Grey tea for an elegant afternoon treat that highlights its sophisticated flavor profile.

Cheddar and Chive Beer Bread

Yielded from the rustic traditions of pub kitchens and farmhouse tables, this cheddar and chive beer bread emerges with a golden, craggy crust and a tender, savory crumb. Your kitchen will fill with the comforting aroma of malted barley and aged cheese as this no-yeast loaf bakes to perfection. It’s the effortless centerpiece for autumn gatherings or a cozy weeknight supper.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1 ½ cups sharp white cheddar cheese, freshly grated
• ¼ cup fresh chives, finely minced
• 12 ounces amber ale, at room temperature
• 4 tablespoons unsalted European-style butter, melted

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Lightly grease a standard 9×5-inch loaf pan with 1 tablespoon of the melted butter, using a pastry brush for even coverage.
3. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully incorporated.
4. Fold in the freshly grated sharp white cheddar cheese and finely minced fresh chives with a spatula, distributing them evenly without overmixing.
5. Pour the room-temperature amber ale into the dry ingredients all at once, then stir just until a shaggy, moist dough forms—lumps are acceptable and prevent toughness.
6. Transfer the dough to the prepared loaf pan, spreading it gently into the corners with a spatula.
7. Brush the remaining 3 tablespoons of melted unsalted European-style butter evenly over the top of the dough, which will encourage a deeply golden, crisp crust.
8. Bake on the center rack for 45–50 minutes, or until the loaf is deeply golden brown and a cake tester inserted into the center comes out clean with no wet crumbs.
9. Allow the bread to cool in the pan on a wire rack for 15 minutes before turning it out to cool completely, which helps the crumb set without becoming gummy.

Best enjoyed warm, this loaf boasts a crisp, buttery crust that gives way to a soft, airy interior studded with pockets of melted cheddar and the fresh, onion-like bite of chives. Break it apart with your hands for a rustic presentation, or slice it thickly to accompany a hearty soup or charcuterie board. Its malty undertones from the beer make it an ideal pairing with sharp cheeses or a smear of cultured butter.

Moist Blueberry Muffin Bread

Lusciously moist and bursting with jewel-toned berries, this blueberry muffin bread elevates the classic breakfast treat into an elegant loaf perfect for brunch entertaining or afternoon tea. The tender crumb, delicately spiced with warming notes, cradles pockets of juicy blueberries that create beautiful marbling throughout each slice.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated cane sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– ½ teaspoon freshly grated nutmeg
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup European-style cultured butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 1½ cups fresh wild blueberries, tossed in 1 tablespoon all-purpose flour

Instructions

1. Preheat your oven to 350°F and generously butter a 9×5-inch loaf pan, then line with parchment paper allowing 2-inch overhangs on both long sides.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, baking powder, fine sea salt, and freshly grated nutmeg until thoroughly combined.
3. Create a well in the center of the dry ingredients and add the lightly beaten pasture-raised eggs, whole milk, melted European-style cultured butter, and pure vanilla extract.
4. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined with some flour streaks remaining—do not overmix.
5. Toss the fresh wild blueberries with 1 tablespoon of all-purpose flour in a separate small bowl until evenly coated, which prevents sinking during baking.
6. Gently fold the flour-dusted blueberries into the batter using just 3-4 folding motions to maintain berry integrity and avoid color bleeding.
7. Transfer the batter to the prepared loaf pan and spread evenly with an offset spatula, creating a slight depression in the center for even rising.
8. Bake at 350°F for 55-65 minutes until deeply golden brown and a cake tester inserted into the center comes out clean with no wet batter.
9. Cool in the pan on a wire rack for 15 minutes, then use parchment overhangs to carefully lift the loaf out to cool completely—this prevents steaming and maintains crust integrity.
Yielding an exceptionally tender crumb that practically melts on the tongue, this bread features buttery notes punctuated by bright berry bursts. The delicate nutmeg undertones provide sophisticated warmth, making it sublime when toasted and served with clotted cream or transformed into elegant French toast for a special brunch centerpiece.

Savory Herb and Cheese Loaf

On a crisp autumn afternoon, nothing satisfies quite like the warm embrace of freshly baked bread, particularly when it’s this savory herb and cheese loaf. Offering a golden, crusty exterior that gives way to a tender, aromatic crumb, this recipe transforms simple ingredients into an extraordinary centerpiece. Perfect for slicing alongside soups or savoring with cultured butter, it’s a testament to the art of homemade baking.

Ingredients

• 3 ½ cups bread flour, sifted
• 1 ½ cups whole milk, warmed to 110°F
• 4 ounces sharp aged cheddar, finely grated
• 2 tablespoons unsalted European-style butter, melted
• 2 teaspoons active dry yeast
• 1 ½ teaspoons fine sea salt
• 1 teaspoon granulated sugar
• 2 tablespoons fresh rosemary, minced
• 1 tablespoon fresh thyme leaves
• 1 large pasture-raised egg, lightly beaten

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine the warmed whole milk, active dry yeast, and granulated sugar; let stand for 8 minutes until frothy.
2. Add the sifted bread flour, fine sea salt, minced rosemary, thyme leaves, and finely grated sharp aged cheddar to the yeast mixture.
3. Mix on low speed for 4 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour 15 minutes until doubled in size.
5. Punch down the dough gently to release air bubbles, then shape it into a taut loaf and place it in a greased 9×5-inch loaf pan.
6. Cover the loaf pan with the damp towel again and allow it to proof for 45 minutes until the dough rises just above the pan’s rim.
7. Preheat the oven to 375°F and brush the loaf’s surface evenly with the lightly beaten pasture-raised egg using a pastry brush.
8. Bake for 35–38 minutes until the crust is deeply golden brown and the internal temperature registers 190°F on an instant-read thermometer.
9. Tip: For an extra-crisp crust, spritz the oven walls with water before closing the door to create steam.
10. Remove the loaf from the oven and immediately brush the top with melted unsalted European-style butter for a glossy finish.
11. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
12. Tip: To test for doneness without a thermometer, tap the loaf’s bottom—it should sound hollow when fully baked.
13. Tip: For optimal rise, ensure all ingredients are at room temperature before beginning the recipe.

Notably, this loaf boasts a delicate, open crumb streaked with herb-flecked pockets and molten cheese, while the crust shatters satisfyingly with each cut. Its robust, savory profile—accented by earthy rosemary and pungent thyme—pairs wonderfully with a rich tomato bisque or as the foundation for gourmet sandwiches. For a stunning presentation, serve thick slices toasted and drizzled with extra-virgin olive oil and flaky sea salt.

Maple Cinnamon Swirl Bread

Yielded from the golden hours of autumn mornings, this maple cinnamon swirl bread captures the essence of cozy indulgence with its warm spice notes and delicate sweetness. Each slice reveals artful spirals of fragrant cinnamon sugar, enveloped in a tender, enriched dough that bakes to a perfect golden-brown crust. This loaf transforms simple ingredients into an extraordinary breakfast centerpiece or afternoon treat.

Ingredients

– 4 cups bread flour, sifted
– 1/2 cup granulated sugar
– 2 1/4 teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 1 cup whole milk, warmed to 110°F
– 1/2 cup European-style unsalted butter, softened
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup pure maple syrup
– 1/4 cup dark brown sugar, packed
– 2 tablespoons ground Ceylon cinnamon
– 1 large egg yolk beaten with 1 tablespoon heavy cream (for egg wash)

Instructions

1. Combine 4 cups sifted bread flour, 1/2 cup granulated sugar, 2 1/4 teaspoons active dry yeast, and 1 teaspoon fine sea salt in the bowl of a stand mixer fitted with a dough hook.
2. Pour 1 cup whole milk warmed to 110°F, 1/2 cup softened European-style unsalted butter, 2 lightly beaten pasture-raised eggs, and 1/4 cup pure maple syrup into the dry ingredients.
3. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until the dough becomes smooth and elastic. (Tip: Proper kneading develops gluten for optimal bread structure.)
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour 30 minutes until doubled in size.
5. While the dough rises, whisk together 1/4 cup packed dark brown sugar and 2 tablespoons ground Ceylon cinnamon in a small bowl for the filling.
6. Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle.
7. Sprinkle the cinnamon-sugar mixture evenly over the entire surface of the dough rectangle.
8. Tightly roll the dough from the shorter end into a log, pinching the seam firmly to seal.
9. Place the rolled dough seam-side down into a greased 9×5-inch loaf pan, cover with the damp towel, and let rise for 45 minutes until the dough crests just above the pan rim.
10. Preheat your oven to 350°F during the final 15 minutes of the second rise.
11. Brush the top of the risen loaf with the egg yolk and heavy cream mixture using a pastry brush. (Tip: The egg wash creates a glossy, golden crust while helping the sugar adhere.)
12. Bake for 35-40 minutes until the internal temperature reaches 190°F and the crust is deep golden brown. (Tip: Use an instant-read thermometer for perfect doneness every time.)
13. Transfer the loaf to a wire rack and let cool completely before slicing to maintain clean swirls.

When sliced, this bread reveals beautifully defined cinnamon spirals against a soft, pillowy crumb that practically melts in the mouth. The subtle maple undertones complement the warm spice notes, creating a sophisticated balance of flavors. For an elegant presentation, toast thick slices and serve with cultured butter and a drizzle of artisanal maple syrup, or transform day-old bread into decadent French toast with vanilla bean custard.

Easy Applesauce Quick Bread

Elegant autumn baking finds its perfect expression in this moist, warmly spiced quick bread that transforms humble applesauce into a sophisticated treat. With its tender crumb and aromatic spices, this loaf captures the essence of fall in every slice, offering both simplicity and depth of flavor that will elevate your afternoon tea or morning coffee ritual. The gentle sweetness and moist texture make it an ideal canvas for creative variations and elegant presentations.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated cane sugar
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cardamom
• 2 pasture-raised eggs, lightly beaten
• 1 cup unsweetened applesauce
• ½ cup European-style cultured butter, melted and cooled
• 1 teaspoon pure vanilla extract
• ½ cup toasted walnuts, roughly chopped

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with clarified butter, ensuring even coverage across all surfaces.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, baking soda, fine sea salt, ground cinnamon, freshly grated nutmeg, and ground cardamom until thoroughly combined and aerated.
3. Create a well in the center of the dry ingredients and add the lightly beaten pasture-raised eggs, unsweetened applesauce, melted European-style cultured butter, and pure vanilla extract.
4. Gently fold the wet ingredients into the dry mixture using a rubber spatula, taking care not to overmix—the batter should remain slightly lumpy to ensure a tender crumb.
5. Incorporate the roughly chopped toasted walnuts by folding them gently into the batter until just distributed throughout.
6. Transfer the batter to the prepared loaf pan, using an offset spatula to spread it evenly and create a slight dome in the center for optimal rising.
7. Bake on the center rack for 55-65 minutes, or until a cake tester inserted into the center emerges clean with no crumbs clinging to it.
8. Cool the bread in the pan on a wire rack for precisely 15 minutes to allow the structure to set before attempting removal.
9. Carefully run a thin knife around the edges and invert the loaf onto the wire rack to cool completely, which typically takes 1-2 hours depending on kitchen temperature.

Subtle variations in texture emerge between the moist interior and slightly crisp crust, creating a delightful contrast that enhances the warm spice profile. Slicing the bread while still slightly warm releases the aromatic cinnamon and cardamom notes, making it perfect for serving alongside a sharp cheddar cheese or drizzling with brown butter glaze for an extra layer of sophistication. The walnuts provide both textural interest and nutty depth that complements the applesauce’s gentle sweetness beautifully.

Cranberry Orange Quick Bread

There’s something truly special about the marriage of tart cranberries and bright citrus that elevates simple quick bread into a sophisticated treat. This Cranberry Orange Quick Bread combines seasonal charm with effortless elegance, offering a delightful balance of flavors that feels both celebratory and comforting.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup fresh cranberries, halved
• 2 tablespoons orange zest, freshly grated
• ¾ cup freshly squeezed orange juice
• ½ cup European-style unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and position the rack in the center of the oven.
2. Generously butter a 9×5-inch loaf pan and line it with parchment paper, allowing a 2-inch overhang on both long sides.
3. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until thoroughly combined.
4. Gently fold the halved fresh cranberries and freshly grated orange zest into the dry ingredients using a rubber spatula, ensuring even distribution without crushing the berries.
5. In a separate bowl, whisk together the freshly squeezed orange juice, melted European-style unsalted butter, lightly beaten pasture-raised eggs, and pure vanilla extract until emulsified and smooth.
6. Pour the wet ingredients into the dry mixture and stir with the spatula just until the flour disappears and no dry streaks remain, being careful not to overmix.
7. Transfer the batter to the prepared loaf pan and spread it evenly into the corners using an offset spatula.
8. Bake for 50-60 minutes, or until the top is golden brown and a cake tester inserted into the center comes out clean with just a few moist crumbs attached.
9. Remove the bread from the oven and let it cool in the pan on a wire rack for 15 minutes before using the parchment overhang to lift it out completely.
10. Allow the bread to cool completely on the wire rack for at least 2 hours before slicing to ensure clean cuts and proper texture development.

A moist, tender crumb gives way to bursts of tart cranberry, while the orange zest perfumes every bite with citrus brightness. For an elegant presentation, serve thin slices lightly toasted and spread with honey-infused cream cheese, or enjoy it as a sophisticated afternoon treat alongside Earl Grey tea.

Simple Chocolate Chip Banana Bread

Kindly consider this elevated interpretation of a beloved classic, where overripe bananas transform into a moist, fragrant loaf studded with pockets of melted chocolate. This sophisticated version balances nostalgic comfort with refined technique, creating a teatime treat worthy of any elegant gathering. The deep caramel notes of properly ripened bananas harmonize beautifully with rich dark chocolate in this polished bake.

Ingredients

– 3 very ripe medium bananas, thoroughly mashed
– 1 ¾ cups all-purpose flour, sifted
– ¾ cup granulated cane sugar
– ½ cup European-style unsalted butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup dark chocolate chunks (70% cacao)

Instructions

1. Preheat your oven to 350°F and generously butter a 9×5-inch loaf pan, then line it with parchment paper allowing for overhang.
2. In a large mixing bowl, combine the mashed bananas, melted butter, beaten eggs, and vanilla extract, whisking until fully emulsified and smooth.
3. Sift together the flour, baking soda, and sea salt directly into the wet ingredients, folding gently with a spatula until just combined to avoid overmixing.
4. Incorporate the dark chocolate chunks using a folding motion, ensuring even distribution while maintaining the batter’s delicate structure.
5. Transfer the batter to the prepared loaf pan, using an offset spatula to create a slight dome in the center for even rising.
6. Bake for 55-65 minutes, rotating the pan halfway through, until a cake tester inserted into the center emerges with a few moist crumbs attached.
7. Cool the banana bread in the pan on a wire rack for 15 minutes before using the parchment overhang to lift it out completely.
8. Allow the loaf to cool completely on the wire rack for at least 2 hours before slicing to ensure clean cuts and developed flavor.

For optimal texture, slice thick pieces and briefly toast them until the chocolate becomes glossy again. The crumb remains exceptionally moist with tender pockets where melted chocolate creates luxurious streaks. Consider serving warm slices alongside a dollop of crème fraîche or as the base for an elegant bread pudding transformation.

Honey Oatmeal Whole Wheat Bread

Zestfully aromatic and nourishing, this honey oatmeal whole wheat bread combines earthy grains with natural sweetness in a loaf that elevates everyday meals. The gentle interplay of nutty whole wheat flour and tender rolled oats creates a sophisticated foundation, while wildflower honey lends nuanced floral notes that permeate each slice. This artisanal bread transforms simple ingredients into an elegant staple worthy of any discerning table.

Ingredients

• 3 ½ cups stone-ground whole wheat flour
• 1 cup old-fashioned rolled oats
• 2 teaspoons fine sea salt
• 1 packet active dry yeast
• ¼ cup wildflower honey
• 2 tablespoons cold-pressed extra virgin olive oil
• 1 ¼ cups warm filtered water (110°F)
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons rolled oats for finishing

Instructions

1. Combine warm filtered water, wildflower honey, and active dry yeast in a large mixing bowl, then let stand until foamy, about 5-7 minutes.
2. Whisk in cold-pressed extra virgin olive oil and the lightly beaten pasture-raised egg until fully incorporated.
3. Gradually add stone-ground whole wheat flour, old-fashioned rolled oats, and fine sea salt, mixing with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: Proper kneading develops gluten structure—the dough should spring back when gently pressed.
5. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place until doubled in volume, about 1 hour.
6. Punch down risen dough and shape into a tight loaf, then place in a greased 9×5-inch loaf pan.
7. Brush loaf top with water and sprinkle evenly with remaining rolled oats for finishing.
8. Cover loaf pan and let rise again until dough crests just above the pan rim, about 45 minutes.
9. Preheat oven to 375°F during the final 15 minutes of the second rise.
10. Bake for 35-40 minutes until the internal temperature reaches 190°F and the crust is deeply golden. Tip: An instant-read thermometer ensures perfect doneness without overbaking.
11. Transfer loaf to a wire rack and let cool completely before slicing, about 2 hours. Tip: Allowing the bread to cool fully prevents a gummy crumb and improves sliceability.

Buttery-soft with a subtly chewy crumb, this bread boasts complex nutty flavors from the whole grains and a delicate sweetness that lingers pleasantly. Each slice offers a satisfying texture contrast between the tender interior and crisp oat-studded crust. Brilliant when toasted and slathered with cultured butter or as the foundation for sophisticated open-faced sandwiches with smoked salmon and crème fraîche.

Conclusion

Versatile and wonderful, these 23 quick bread recipes prove that delicious baking doesn’t have to be complicated. Whether you’re craving something sweet, savory, or somewhere in between, there’s a perfect loaf waiting for you to try. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this collection on Pinterest for your next baking adventure!