What is Quick Bread? Types of Quick Bread and Quick Bread Examples (2024)

Published: Feb 11, 2020 · Modified: Jan 1, 2023 by Erica Schramek · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

A complete guide to the many types of quick bread and the three mixing methods used to create them. Plus plenty of quick bread examples.

When I want a quick and simple, no-fuss baking project I often turn to quick bread. I'm sure when you hear the words "quick bread" your first thought is a loaf of bread. Perhaps flavored with zucchini, apples, or maybe even pumpkin to make this Sourdough Cinnamon Pumpkin Bread.

But the term quick bread is a generic term that refers to baked goods that are made with the use of chemical leaveners such as baking powder and/or baking soda.

When baking soda combines with an acidic ingredient it begins to bubble and release carbon dioxide. This release of gas causes baked goods to rise. This reaction begins immediately so it is best to put your baked goods in the oven as quickly as possible.

Baking soda is four times stronger than baking powder. This means it will take ¼ teaspoon of baking soda to leaven one cup of flour or one teaspoon of baking powder to leaven one cup of flour.

Baking Powder: Baking powder is a combination of base and acidic ingredients. It contains baking soda (base), cream of tartar (acid), and cornstarch to prevent clumping.

Most baking powders are double-acting, meaning there is one reaction when they get wet (mixing dry ingredients into wet ingredients) and a second reaction when they are heated.

Because baking powder already contains an acidic ingredient it is often used in recipes that do not call for additional acidic ingredients.

No baking powder? Did you know you can make your own baking powder?

For more information on the differences between baking powder and baking soda check out this post on Sally's Baking Addiction. Or watch this video from my favorite food scientist Alton Brown.

Another reason both baking soda and baking powder may be used in a recipe is to maintain an acidic twang in the final product.

For example, if all of the acid in buttermilk pancakes or a loaf of lemon bread is neutralized while reacting with baking soda you will lose their natural tanginess. By adding baking powder you can use less baking soda and achieve the same rise while preserving some of the acidic ingredients.

Pour Batters:This type of batter has a dry-to-liquidratio of 1:1, which allows it to be poured from the mixing bowl. It produces a moist and dense baked good. Examples include pancake and waffle batters.

Drop Batters:A drop batter has a dry-to-liquid ratio of 3:1. The batter is thicker and needs to be scraped from the bowl.It produces a moist, but fluffy baked good. Examples include muffins, biscuits, loaf breads, and coffee cakes.

Stiff Doughs:This type of batter has a dry-to-liquidratio of 7:1. The batter is firm enough to roll and shape by hand. It produces a very light and fluffy baked good. Examples include biscuits, doughnuts, and scones.

There may be some lumps and clumps with this mixing method which is perfectly fine. You don't want to over-mix the batter while trying to make it completely smooth.

Whichever method you are using it is important to mix the batter or dough as little as possible. This limits the amount of gluten that is developed ensuring the final baking product will be light and tender.

Shiny Aluminum Pans produce baked goods that are consistent in color and texture. They prevent quick baked goods from becoming too dark on the bottom and around the sides of the pan.

Dark Nonstick Pans prevent baked goods from sticking but they tend to brown too quickly on the bottom and around the sides of the pan. To slow the browning process try reducing the oven temperature by 25°F.

Insulated Pans are made of two thin sheets of aluminum with a layer of air between them. Baked goods baked in insulated baking pans may require a longer baking time and often don't brown as well on the bottom and around the sides of the pan.

Ovenproof Glass pans like dark nonstick pans absorb heat quickly. Baked goods baked in glass tend to brown too quickly on the bottom and around the sides of the pan. To slow the browning process try reducing the oven temperature by 25°F.

Ceramic Pans are very similar to glass pans. The same guideline to reduce the oven temperature by 25°F applies as well. I usually reserve ceramic pans for casseroles I want to serve at the table because they come in a variety of decorative colors.

Disposable Aluminum Pans are perfect for baked goods which will be given away as gifts.

For more information, check out this post How to Tell When Quick Bread is Done.

Examples of Quick Breads and Recipes

I am always looking for new quick bread recipes. What are your favorites?

Love learning all about certain types of foods and culinary processes? Check out a few of my other culinary guides.