189 quick bread recipes

A tasty bread that is great served plain or toasted and served with jam.

Delicious, super easy and fast to make! Literally the easiest bread recipe in the world! And everyone will just love it.

Classic buttermilk biscuits made with vegetable shortening for maximum flakiness, ready in 20 minutes. These tender, golden biscuits need just 10 kneads and a quick bake at 450°F to achieve bakery-quality results at home.

Quick, easy, delicious!

Reduced fat banana nut bread with non-fat sour cream and egg substitute, swirled with chocolate chips and chopped nuts. Half the fat of standard banana bread, all the moist banana flavor.

Classic banana bread with three mashed bananas, eggs, and a no-frills batter that bakes into a tender loaf with a crackled top. The simple banana loaf grandma made.

I used the whole wheat flour, 2 eggs, and my bread was very fluffy and delicious.

Tender banana bread made in the bread machine with applesauce and egg substitute for a lighter, no-fuss loaf perfect for breakfast.

Making croutons is a great way to use up your day-old bread, and croutons are an excellent accompaniment with salad, especially for casar salad. This quick, easy, flavorful and crunchy croutons take you no time to have some delicious crunch.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Chocolate chip zucchini bread that bakes up impossibly moist, studded with semisweet chips, toasted pecans, and a whisper of cinnamon, nutmeg, and citrus zest. A sneaky-good way to use up summer zucchini.

I added a few cloves freshly minced garlic plus dried garlic powder and onion powder, and also put some orange cheddar in the mix with some dried parsley flakes and a few dashes of hot sauce. I ate almost half of the cakes when they were out of the oven, and I loved it. A very creative way to use leftover potatoes.

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.

In Italian, “crostini” means “little toasts.” Crostini are made by slicing a French or Italian bread stick or baguette. Then rubbing with garlic and olive oil and toasting or grilling until crisp. The crostini may be drizzled with olive oil and salt and served plain, or they may be dressed with a variety of toppings and popped into the oven or broiler until warm.

Learn from the amazing chef herself and enjoy this scrumptious banana bread that will be your new favorite thing for breakfast.

Chocolate mayonnaise loaf cake is a Depression-era American classic with an unbelievably moist crumb. The mayo (which is just eggs and oil) replaces butter and eggs in this fudgy 8-ingredient bake.