Sweet Bread is a delightfully simple quick bread recipe made with staple ingredients in 5 minutes hands on time. I developed this delightfully light, moist and subtly sweet recipe to pair with coffee and juices, but it’s versatile to add your favorite mix-ins and glazes. It’s amazing for breakfast, brunch, snacks and dessert and my favorite neighbor, holiday or hostess gift!
My Sweet Bread recipe quickly became a favorite through the years with over 160,000 shares and 4.82 rating! Once you make it, you’ll know why my original recipe has been so popular since I first shared it in 2015.
In addition to making it often, I have developed and shared over 35 variations of this delicious no yeast bread through the years! It’s always a hit with our girls, friends and family!
It is easy to mix and bake last minute, because I always have everything I need right in our pantry and fridge: sugar,flour,baking powder,salt,eggs,milk andvegetable oil! By the time I’m out of the shower, it’s ready to pull out of the oven and serve warm. Each bite is delightfully moist with a tender crumb and delicious served straight out of the loaf pan. Sometimes I love to slather a little sweet butter or strawberry butter for good measure .
This recipe yields 6 pretty little loaves or 2 large loaves. I typically make miniature loaves because they keep incredibly well. We enjoy 1 or 2, share or freeze extra loaves to enjoy later. I have included instructions for both miniature and 1 pound loaves for your convenience!
Sweet Bread Ingredients
- Sugar – White granulated sugar makes this bread delightfully sweet. Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.
- Flour – All purpose flour is the foundation of this bread.
- Baking Powder – Leavensquick bread, without the fuss! It ensures a nice even rise.
- Salt – A hint of salt brings out the flavors of the other ingredients.
- Eggs – The binding agent.
- Milk – Milk creates a nice soft loaf. In addition, milk adds flavor to quick breads and gives it a beautiful brown color due to caramelization of milk and sugars!
- Vegetable Oil – Vegetable oilmakes the bread incredibly moist, with a light and delicate crumb. You can substitute with canola oil or melted butter in a pinch.
Tips from My Test Kitchen
Spoon flour into measuring cup for accuracy. This will help keep your bread light and fluffy. When you scoop, it packs flour into the measuring cup, resulting in more flour in your batter.
Do not overmix. Combine until just incorporated for the best rise.
Bake time can vary based on altitude, size, shape, color and material of your baking vessel. Use the toothpick test to ensure accurate bake time. Insert a toothpick into the center of the loaf. When it comes out clean, it is done.
Gifting note: Miniature ceramic loaf pans are offered seasonally at Michael’s, often for $1 or online all year. They are more durable than paper loaf pans and make a beautiful gift.
Baking Alternatives
Through the years, readers have asked nearly 600 questions regarding alternative loaf pan sizes and baking vessel options. for your convenience, I have included alternatives.
- Large Loaves – Bake in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
- Make Muffins – To convert this sweet bread recipe into muffins, grease miniature muffin tins andfill each to 2/3 full. Bake 12 minutes or until slightly golden and just set.
- Make it Ornate – Bake in a well-greased ornate loaf pan to dress it up.
Variations
Add a Glaze
Frostings & Glazes
Glaze
5 mins
Frostings & Glazes
Cream Cheese Glaze
4 mins
Frostings & Glazes
Orange Glaze
3 mins
Frostings & Glazes
Lemon Glaze
5 mins
Frostings & Glazes
Apple Glaze
3 mins
Add Mix-Ins
Note that adding mix-ins will yield additional batter. Do not overfill loaf pans.
Fruit – Fold in up to 1 cup fresh or dried fruit. Chopped apples, cranberries, strawberries, oranges, blueberries are all delightful. I mix it up depending on the season!
Nuts – Add up to a half cup of chopped walnuts, pecans or candied nuts.
Chocolate – Fold in up to 1 cup of chocolate chips, white chocolate chips or chunks into batter just before baking.
Extract – Add up to 1 tablespoon extract. Vanilla, Lemon, Orange and Almond extract are my favorites.
Flavor Substitution
Brown Sugar – Substitute white granulated sugar with lightly pack brown sugar to make my Brown Sugar Bread with rich flavor.
Sweet Bread Variations
Recipes
Cinnamon Bread
50 mins
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Cranberry Orange Bread
50 mins
Recipes
Almond Bread
40 mins
Breads
Orange Bread
50 mins
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Brown Sugar Bread
45 mins
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Lemon Bread
45 mins
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Classic Poppy Seed Bread
45 mins
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Strawberry Bread
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Chocolate Chip Bread
1 hr
4.82 from 320 votes
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Sweet Bread
By Julie Blanner
Mix up this delightfully easy Sweet Bread in just 5 minutes with staple ingredients for breakfast, brunch, snack or dessert! This highly rated reader favorite recipe is incredibly moist, delicious and versatile.
Prep: 5 minutes mins
Cook: 40 minutes mins
Total: 45 minutes mins
Servings: 24 slices
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Ingredients
- 2 cups white granulated sugar
- 4 cups all purpose flour spoon into measuring cup for accuracy
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups milk
- ⅔ cup vegetable oil
Instructions
Grease 6 miniature loaf pans and preheat oven to 350℉.
In a medium mixing bowl, add flour, sugar, baking powder and salt. Whisk to combine and set aside.
2 cups white granulated sugar, 4 cups all purpose flour, 2 tablespoons baking powder, 1 teaspoon salt
In a large mixing bowl or stand mixer fitted with the whisk attachment, add eggs, milk and vegetable oil. Beat on low speed until just combined.
2 large eggs, 2 cups milk, ⅔ cup vegetable oil
Fit mixer with paddle attachment or using a spatula, gradually add dry mixture to egg mixture until just moist and incorporated.
Pour batter into prepared loaf pans an inch below to compensate for rise. Optional: sprinkle sugar on top to garnish.
Bake in the center of preheated oven 40 minutes or until a toothpick inserted into the center of the loaves comes out clean. For alternative loaf pan sizes, see bake times in notes below. Allow to cool slightly before slicing and serving.
Julie’s Tips
Substitutions
- Vegetable Oil – Vegetable oil makes the bread incredibly moist, with a light and delicate crumb. I substitute with canola oil or melted butter when needed.
Baking Alternatives
- Large Loaves – This batter yields 2 – 1 pound loaves or cut the recipe in half for just 1 loaf. Bake 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. These instructions apply to ornate loaf pans as well.
- Muffins – Grease miniature muffin tin and fill each tin ⅔ full. Bake 12 minutes or until slightly golden and just set.
Suggested Toppings
For a more decadent loaf or dessert, after it cools, I top it off with class Glaze, Cream Cheese Glaze, Orange Glaze, Lemon Glaze orApple Glaze.
Mix In Suggestions
Adding mix-ins will result in more batter volume. Do not overfill loaf pans to prevent them from overflowing as the bread rises.
Fold in up to 1 cup of fresh or dried fruit. Apples, cranberries, strawberries, oranges, blueberries, blackberries are all favorites.
Fold in up to ½ cup chopped walnuts, pecans or candied nuts.
Fold in up to ½ cup chocolate chips, white chocolate chips or chunks before baking.
Add up to 1 tablespoon extract. Lemon, orange, almond and vanilla extract are my favorites.
Storage Tips
Store in an airtight container or covered tightly in plastic wrap at room temperature up to 5 days or in refrigerator up to 1 week. To freeze, cover tightly in heavy foil or plastic wrap and place in a freezer bag or airtight container, and freeze up to 3 months for maximum freshness. Bring to room temperature to serve.
Video
Calories: 211kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 155mg | Fiber: 1g | Sugar: 18g | Vitamin A: 53IU | Calcium: 71mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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