10 Easy Quick Bread Recipes for Beginners

Just like your grandmother's time-tested recipes, quick breads are a perfect starting point for new bakers. You'll find these 10 foolproof recipes strike the perfect balance between simple and satisfying, requiring just basic ingredients and minimal effort. From classic banana walnut to savory cheddar herb, each loaf offers a unique twist on the traditional quick bread formula. Let's explore these beginner-friendly recipes that'll help you master the art of homemade bread-making, one simple loaf at a time.

Classic Banana Bread With Walnuts

Banana bread remains one of the most beloved quick breads, offering a perfect way to use overripe bananas while creating a moist, flavorful treat. This time-tested recipe combines the natural sweetness of bananas with the satisfying crunch of walnuts, resulting in a homestyle bread that's ideal for breakfast, snacks, or dessert.

The beauty of this classic banana bread lies in its simplicity – no special equipment or complicated techniques required. The key to success is using very ripe bananas, which provide both natural sweetness and moisture to the finished product, while enhancing the bread's signature banana flavor.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/2 teaspoon ground cinnamon

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large bowl, mix the mashed bananas with melted butter, then stir in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and stir in. Add the flour last, mixing just until combined, then fold in the chopped walnuts.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

For best results, use bananas that are very ripe – the peel should be brown or black. The bread can be stored at room temperature, wrapped in plastic wrap or foil, for up to 3 days, or frozen for up to 3 months. For added moisture, you can replace half the sugar with brown sugar, and consider adding 1/4 cup of sour cream to the batter.

Zucchini Quick Bread

Zucchini bread is a beloved quick bread that transforms garden-fresh zucchini into a moist, flavorful treat. This versatile recipe creates a tender loaf that works equally well for breakfast, snacks, or dessert, making it an excellent way to use up abundant summer squash while sneaking extra vegetables into your diet.

The beauty of zucchini bread lies in its simplicity – no yeast or complicated techniques required. The natural moisture from the grated zucchini eliminates the need for excessive fats, while warm spices like cinnamon and nutmeg complement the mild vegetable flavor, creating a perfectly balanced quick bread that even vegetable-averse eaters will enjoy.

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini)
• 1 cup chopped walnuts (optional)

Preheat your oven to 325°F (165°C) and grease two 8×4-inch loaf pans. In a large bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.

In a separate bowl, beat the eggs, oil, sugar, and vanilla until well combined. Stir in the grated zucchini.

Add the wet ingredients to the dry ingredients, stirring just until combined – don't overmix. Fold in the walnuts if using. Divide the batter evenly between the prepared loaf pans. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

For best results, grate the zucchini using the large holes of a box grater and avoid squeezing out the moisture – this natural liquid is crucial for the bread's texture. If your zucchini is especially large or seedy, remove the seeds before grating. The bread can be stored at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil.

Cheddar and Herb Loaf

Cheddar and herb bread is a savory quick bread that requires no yeast or proofing time, making it perfect for novice bakers. The combination of sharp cheddar cheese and fresh herbs creates a rich, aromatic loaf that pairs wonderfully with soups, stews, or simply enjoyed on its own.

This rustic bread features a golden-brown crust and a tender, moist interior studded with pockets of melted cheese. The herbs add both flavor and visual appeal, while the simple mixing method ensures consistent results every time.

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups sharp cheddar cheese, grated
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh thyme leaves
• 2 large eggs
• 1¼ cups whole milk
• ⅓ cup vegetable oil
• 1 teaspoon garlic powder

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the grated cheese and herbs, tossing to coat with the flour mixture.

In a separate bowl, combine the eggs, milk, and oil, whisking until well blended. Pour the wet ingredients into the dry ingredients, stirring just until combined – don't overmix. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

For best results, let the bread cool in the pan for 10 minutes before turning it out onto a wire rack. The cheese can stick to the pan if the bread is removed too quickly, and the texture improves as it cools slightly. Store the bread wrapped in foil at room temperature for up to 3 days, or freeze for up to 2 months.

Pumpkin Spice Bread

Pumpkin spice bread is a quintessential fall treat that fills your home with warm, comforting aromas. This moist, flavorful quick bread combines the natural sweetness of pumpkin with classic autumn spices, creating a delightful treat perfect for breakfast, snacks, or dessert.

This recipe yields a tender loaf that stays fresh for several days when properly stored. The combination of pumpkin puree and vegetable oil ensures the bread remains moist, while the blend of spices creates that signature pumpkin spice flavor that has become synonymous with autumn baking.

Ingredients:

• 1¾ cups all-purpose flour
• 1 cup pumpkin puree
• 2 large eggs
• ½ cup vegetable oil
• 1 cup granulated sugar
• ¼ cup water
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking soda, salt, and spices. In a separate bowl, combine the pumpkin puree, eggs, oil, sugar, and water until smooth. Fold the wet ingredients into the dry ingredients, mixing just until combined. Pour the batter into the prepared pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely. Once cooled, wrap the bread in plastic wrap or store in an airtight container.

For best results, measure flour by spooning it into measuring cups and leveling off with a knife rather than scooping directly from the flour bag. Avoid overmixing the batter, as this can lead to a tough, dense bread. The bread can be frozen for up to three months if wrapped tightly in plastic wrap and placed in a freezer bag.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread combines bright citrus flavors with nutty poppy seeds to create a moist, tender quick bread that's perfect for breakfast, brunch, or afternoon tea. The tangy sweetness of fresh lemon zest and juice permeates every bite, while the poppy seeds add a subtle crunch and visual appeal.

This no-yeast bread comes together quickly and doesn't require any special equipment beyond basic baking tools. The secret to its tender crumb lies in properly creaming the butter and sugar, then carefully folding in the dry ingredients without overmixing.

• 2½ cups all-purpose flour
• 2 tablespoons poppy seeds
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice
• 1 cup sour cream
• 1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then mix in lemon zest, juice, sour cream, and vanilla.

Gradually fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

For best results, avoid opening the oven door during the first 45 minutes of baking, as this can cause the bread to sink in the middle. Room temperature ingredients will blend more easily and create a better texture. The bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Cranberry Orange Quick Bread

Cranberry Orange Quick Bread is a vibrant and flavorful treat that combines the tartness of fresh cranberries with bright citrus notes. This classic combination creates a moist, tender loaf perfect for breakfast, brunch, or afternoon tea.

This recipe requires no yeast or proofing time, making it an ideal choice for novice bakers. The quick bread gets its lift from baking powder and baking soda, while the orange zest and juice infuse the batter with a fresh, citrusy essence that perfectly complements the bursting cranberries.

• 2 cups all-purpose flour
• 1½ cups fresh cranberries
• 1 cup granulated sugar
• 1 large orange (zested and juiced)
• ½ cup unsalted butter, melted
• 2 large eggs
• ¾ cup milk
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, sugar, eggs, milk, orange juice, orange zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries gently.

Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For best results, avoid overmixing the batter as this can lead to a tough, dense bread. The cranberries can be used fresh or frozen (no need to thaw), and the bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Chocolate Chip Sour Cream Bread

Chocolate Chip Sour Cream Bread combines the richness of sour cream with the sweetness of chocolate chips to create a moist, tender quick bread that's perfect for breakfast, snacking, or dessert. The addition of sour cream ensures the bread stays fresh longer and provides a subtle tangy flavor that complements the chocolate.

This easy-to-make bread requires no yeast or proofing time, making it an ideal recipe for novice bakers. The batter comes together quickly with basic pantry ingredients, and the result is a beautifully textured loaf with pockets of melted chocolate throughout.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup milk

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the dry ingredients. In a separate bowl, combine sour cream, eggs, vanilla, melted butter, and milk until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. Fold in the chocolate chips, reserving a small handful for the top.

Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For best results, avoid overmixing the batter as this can lead to a tough, dense bread. The chocolate chips can be replaced with nuts, dried fruit, or a combination of mix-ins totaling 1 1/2 cups. Store the bread in an airtight container at room temperature for up to 5 days, or wrap tightly and freeze for up to 3 months.

Apple Cinnamon Bread

Apple Cinnamon Bread is a comforting quick bread that combines the sweetness of fresh apples with warm cinnamon spice. This moist, tender loaf is perfect for autumn baking but can be enjoyed year-round as a breakfast treat, afternoon snack, or dessert.

This recipe requires no yeast or complicated kneading techniques, making it ideal for novice bakers. The bread comes together quickly with basic pantry ingredients, and the heavenly aroma of baking apples and cinnamon will fill your kitchen as it bakes.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 2 cups peeled, diced apples
• 1/2 cup chopped walnuts (optional)

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a separate bowl, combine the melted butter, eggs, both sugars, milk, and vanilla extract until well blended. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the diced apples and nuts if using.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 15 minutes before removing it to a wire rack to cool completely.

For best results, use baking apples such as Granny Smith, Honeycrisp, or Braeburn, as they hold their shape well during baking. The bread can be stored at room temperature for up to 3 days when wrapped tightly in plastic wrap, or frozen for up to 3 months. Let the bread cool completely before slicing to prevent crumbling.

Cornbread With Honey Butter

Cornbread with honey butter is a classic Southern comfort food that combines the hearty, slightly sweet taste of cornmeal with the richness of butter and the natural sweetness of honey. This versatile bread can be served alongside chili, barbecue, or enjoyed on its own as a satisfying snack.

This recipe produces a moist, golden-brown cornbread with a tender crumb and slightly crispy edges. The accompanying honey butter adds a luxurious touch that transforms this simple quick bread into something special. The entire process takes about 35 minutes from start to finish.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup melted butter
• 1 large egg
• 1/2 cup honey
• 1 stick unsalted butter, softened (for honey butter)
• 2 tablespoons honey (for honey butter)

Preheat the oven to 425°F and grease a 9-inch square baking pan. In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the wet ingredients: milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. While the cornbread bakes, prepare the honey butter by mixing the softened butter with honey until well combined.

For best results, allow the cornbread to cool for 5-10 minutes before serving. Store any leftover cornbread in an airtight container at room temperature for up to 3 days, and keep the honey butter refrigerated for up to 2 weeks. The cornbread can be reheated in the microwave for 15-20 seconds to restore its fresh-baked texture.

Blueberry Oatmeal Bread

Blueberry Oatmeal Bread combines the wholesome goodness of rolled oats with the sweet burst of fresh blueberries, creating a moist and nutritious quick bread perfect for breakfast or afternoon snacks. This hearty loaf delivers a satisfying texture while maintaining a tender crumb, thanks to the combination of all-purpose flour and old-fashioned oats.

This recipe requires no yeast or complicated kneading techniques, making it an ideal choice for novice bakers. The natural sweetness of blueberries complements the nutty flavor of toasted oats, while buttermilk adds tanginess and ensures the bread stays moist for several days.

• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup oats for topping

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, eggs, melted butter, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Pour the batter into the prepared loaf pan and sprinkle the additional oats on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

When using frozen blueberries, don't thaw them before adding to the batter, as this prevents color bleeding. Toss them in a tablespoon of flour before folding them into the batter to prevent sinking. The bread can be stored at room temperature for up to 3 days when wrapped tightly in plastic wrap, or frozen for up to 3 months.