Craving homemade bread but have no yeast or time to wait for dough to rise? This is the recipe for you.
With just pantry staples and less than an hour, you can bake fluffy, golden no-yeast quick bread that’s perfect for sandwiches, toast, or simply warm with butter. It slices beautifully, tastes amazing, and has a soft yet satisfying crumb that feels close to traditional white bread.
No-yeast quick bread is the ultimate go-to when you want homemade comfort without the wait.
Table of Contents
What is No-Yeast Quick Bread?
No-yeast quick bread is a type of bread that skips traditional yeast. Instead, it uses fast-acting leavening agents like baking powder or baking soda to rise. That means no waiting for dough to rise and no complicated kneading steps.
Quick breads are simple, reliable, and perfect for anyone who wants fresh homemade bread without yeast.
Here’s why no-yeast quick bread works so well:
- Incredibly Fast: Goes from mixing bowl to oven in just minutes
- No Kneading Required: Stir everything together with a spoon
- Simple Pantry Ingredients: Uses basic items you likely already have
- No Yeast Needed: Great for emergencies or when yeast is not available
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“White flour turns to sugar almost as soon as it hits the intestine, which causes a quick rise in blood sugar. But if you’ve got a starch that slows down that transition, you can even out the sudden spikes and drops in blood sugar.” Matthew Rowling
The Simple Science: How Does It Rise?
No-yeast quick bread rises thanks to a chemical reaction between leavening agents and liquid or acid. Instead of waiting for yeast to ferment and produce gas, this process creates bubbles instantly. These bubbles expand in the oven, giving the bread its lift and soft texture.
Understanding the science helps you bake better every time. Here’s a quick look at the two main types of leavening used in no-yeast quick bread:
| Leavening Agent | How It Works |
| Baking Powder | A complete leavening mix. It contains both an acid and a base, so it activates with liquid and again with heat. Most common choice for quick bread. |
| Baking Soda + Acid | Needs an acidic ingredient like buttermilk, yogurt, or lemon juice to activate. Produces gas immediately when mixed, so bake quickly after combining. |
This reaction is fast, reliable, and perfect for making no-yeast quick bread any day of the week.
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Ingredients Needed
To make no-yeast quick bread, you only need a handful of everyday ingredients. These are grouped for clarity with a few helpful notes to guide your choices:
Dry Ingredients
- 4 cups all-purpose flour (plain flour works great)
- 8 teaspoons baking powder (this is the key rising agent)
- 3 teaspoons white sugar (for balance and mild sweetness)
- 1 and a half teaspoons kosher or cooking salt (reduce to 1 teaspoon if using fine table salt)
Wet Ingredients
- 2 and a quarter cups milk, warmed slightly (any kind of milk will work including plant-based)
- One quarter cup neutral oil such as vegetable, canola, sunflower, or light olive oil
These simple ingredients come together to create a loaf of no-yeast quick bread that tastes amazing and works well with both sweet and savory toppings.
How to Make Diabetic Bread Recipes
Follow these step-by-step instructions to bake no-yeast quick bread with confidence. Each step is clear and simple so anyone can get it right the first time.
- Preheat your oven to 220°C or 430°F. If using a fan oven, set it to 200°C. This high heat helps create a good rise and golden crust.
- Prepare the loaf pan. Lightly grease a 9 by 5 inch pan, then line it with parchment paper. Leave some paper hanging over the sides so you can lift the bread out easily after baking.
- Mix the dry ingredients. In a large bowl, combine the flour, baking powder, sugar, and salt. Stir well so everything is evenly distributed.
- Add the wet ingredients. Make a well in the center of the dry mixture. Pour in the milk and oil. Stir until just combined. The batter should be thick but still easy to spread. Avoid over-mixing to keep the crumb tender.
- Transfer to the pan. Scrape the dough into your prepared loaf pan. Use a spatula to smooth the top evenly.
- Bake for 30 minutes. Place the loaf in the oven. After 30 minutes, remove it and loosely cover with foil. This prevents the crust from over-browning.
- Lower the oven temperature to 200°C or 390°F (180°C fan). Return the covered loaf to the oven and bake for another 20 minutes.
- Cool the bread. Take the pan out of the oven and let it rest for 5 minutes. Use the parchment paper to lift the bread onto a wire rack. Let it cool completely for at least 45 minutes before slicing.
This no-yeast quick bread slices neatly once cooled and tastes even better the next day. Use it for sandwiches, toast, grilled cheese, or even French toast.
Nutrition Information (per slice)
This nutrition breakdown is based on slicing the no-yeast quick bread into 16 even pieces. Each slice offers a balanced mix of carbs, fat, and protein, making it suitable for diabetic meal planning when portioned carefully.
| Nutrient | Amount per Slice |
| Calories | 146 kcal |
| Carbohydrates | 24 g |
| Protein | 4 g |
| Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 209 mg |
| Potassium | 298 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Vitamin A | 58 IU |
| Calcium | 137 mg |
| Iron | 1 mg |
This nutritional profile helps you understand how no-yeast quick bread fits into your daily eating goals.
No-Yeast Quick Bread
Ingredients
Method
- Preheat your oven to 220°C (430°F) or 200°C (fan). This high heat helps create a good rise and golden crust.
- Lightly grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang for easy lifting.
- In a large bowl, combine flour, baking powder, sugar, and salt. Stir well to mix evenly.
- Make a well in the center. Add the milk and oil. Stir just until combined. The batter should be thick but spreadable. Do not overmix.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 30 minutes. Then remove from oven and cover loosely with foil to prevent over-browning.
- Reduce oven to 200°C (390°F) or 180°C (fan). Return loaf to oven and bake for an additional 20 minutes.
- Let the bread rest in the pan for 5 minutes. Then lift out using the parchment and cool on a wire rack for at least 45 minutes before slicing.
Notes
Nutrition Facts (Per Slice)
Calories: 146cal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 298mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Calcium: 137mg | Iron: 1mg4 Delicious Variations from One Easy Recipe
One of the best things about no-yeast quick bread is how easy it is to customize. Starting with the basic dough, you can create sweet or savory variations to match your taste or the occasion.
The Best No-Yeast Sandwich Bread (Classic and Fluffy)
Use the base recipe as is for a soft, mild-flavored bread perfect for everyday sandwiches. It holds its shape well and slices cleanly for lunchboxes or toast.
Savory Cheddar and Herb Bread
Add one cup of shredded sharp cheddar cheese and two teaspoons of dried herbs like rosemary or thyme to the dry ingredients. This version pairs perfectly with soups or as a snack on its own.
Sweet Cinnamon Raisin Bread
Mix in half a cup of raisins and one and a half teaspoons of ground cinnamon with the dry ingredients. Add an extra teaspoon of sugar if you like it sweeter. This is great for breakfast or a cozy afternoon treat.
Rustic Olive and Feta Loaf
Stir in one cup of chopped olives and crumbled feta cheese before baking. This version of no-yeast quick bread works well as a side for salads or Mediterranean-style meals.
Each variation brings something unique, and all start from the same simple, reliable dough.
Troubleshooting: Your Guide to a Perfect Loaf
Even simple recipes like no-yeast quick bread can run into problems. Here’s how to fix the most common ones so you get great results every time.
Why is my bread dense or gummy?
This often happens when the batter is over-mixed. Mix only until the flour disappears. Also, slicing too soon can trap steam inside, making the bread feel gummy. Let it cool fully before cutting.
Why didn’t my bread rise?
The baking powder may be old or expired. To test it, drop a spoonful into hot water. If it doesn’t bubble quickly, it won’t work in your recipe.
Why is the crust too thick or too dark?
Your oven might be too hot or the loaf may have baked too long without cover. Try reducing the heat slightly and cover the loaf with foil for the last part of baking.
Solving these issues will help you bake a perfect no-yeast quick bread every time.
Storage and Freezing Instructions
Proper storage helps keep your no-yeast quick bread fresh and tasty for longer. Here’s how to store and freeze it the right way.
Room Temperature
This bread tastes best the day it’s baked. To keep it soft, store it in an airtight container or wrap it tightly and leave it at room temperature for up to three days. Avoid the fridge, as it can dry out the crumb.
Freezing
No-yeast quick bread freezes very well. For best results, slice the loaf first. Place parchment paper between slices to prevent sticking. Wrap them tightly in plastic wrap, then store in a freezer-safe bag or container. It will stay fresh for two to three months.
To reheat, toast slices straight from the freezer or let them thaw at room temperature.
Helpful Notes
These tips will help you get the most out of your no-yeast quick bread recipe and adapt it to what you have on hand.
- Flour
You can replace up to half of the all-purpose flour with whole wheat for a denser texture. Cake flour or bread flour also work, though bread flour won’t improve results like it does in yeast recipes.
If using self-rising flour, skip the baking powder. No need to adjust the flour amount, the recipe is flexible enough to handle the swap. - Baking Powder
Eight teaspoons may seem like a lot, but it’s the standard ratio for four cups of flour. Baking powder works slower than the baking soda plus acid combo used in soda bread, so we need more to lift the loaf. - Baking Soda Substitution
If you only have baking soda, use two teaspoons and add one teaspoon of white vinegar with the milk. This helps activate the soda and creates the rise. - Salt
Table salt has finer grains than kosher or cooking salt. If using table salt, reduce the amount to one teaspoon to avoid an overly salty loaf. - Milk
Any milk works here. Use full-fat, low-fat, reconstituted powdered milk, or even plant-based options like almond or soy. You can also use water, though the bread may turn out slightly less tender. - Loaf Pan Tips
The batter should be thick and not pourable. It’s more like muffin batter than bread dough. That’s why a loaf pan is best. You can also use a round or square baking dish about eight inches wide. It may cook a bit faster. For muffins, bake at 180°C or 350°F for 22 to 25 minutes, or until a toothpick comes out clean. - Serving Size and Nutrition
The nutrition info is based on slicing the loaf into 16 pieces about half an inch thick. Adjust your slice size if needed.
Frequently Asked Questions (FAQ)
These common questions help you get the most out of making no-yeast quick bread at home. Each answer is simple and practical, based on what real bakers want to know.
What do quick breads use instead of yeast?
Quick breads use baking powder or baking soda with an acid like buttermilk instead of yeast. These ingredients create bubbles that make the bread rise quickly.
What breads can be made without yeast?
You can make soda bread, damper, milk bread, and no-yeast sandwich loaves. All of these use simple ingredients and rise without yeast.
What kind of bread does not contain yeast?
Any quick bread that uses chemical leaveners instead of yeast fits this category. That includes savory and sweet loaves, muffins, and Irish soda bread.
What do I do if I don’t have yeast for bread?
Try this no-yeast quick bread recipe. It uses pantry staples and works well when yeast is unavailable. You’ll still get a soft loaf with great flavor and texture.
Final Thoughts
Now you can bake fresh, flavorful no-yeast quick bread anytime using basic ingredients and simple steps. Whether you want a savory loaf for sandwiches or a sweet treat with cinnamon and raisins, this recipe gives you reliable results without yeast or long waiting times.
What variation will you try first? Let us know in the comments below.
Diabetes Nutrition Specialist | Healthy Diet Advocate | Founder of GoldFoodie.
My passion for nutrition began with a deeply personal journey supporting my father through his battle with diabetes. Watching his daily struggles made me realize how powerful the right food choices can be in improving quality of life. That experience drove me to dedicate my career to helping others live healthier, more balanced lives.
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
- Rocco Fuhrmanhttps://www.goldfoodie.com/author/rocco-fuhrman/
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