Quick bread

A quick bread is any bread raised with chemical leaveners such as baking powder or baking soda instead of yeast. Because no rising time is needed, the batter or dough can go straight into the oven.

The group includes banana bread, muffins, biscuits, scones, soda bread, and many loaf cakes. Most are mixed gently, often with the muffin method, where dry and wet ingredients are combined just until moistened so the gluten stays tender.

The batter is usually thicker than cake batter and may be poured into a loaf pan or dropped onto a tray. Textbooks note that these breads rely on the quick action of the leavener, so they should be baked soon after mixing for the best rise. They are typically moist, tender, and slightly crumbly.