What’s not to love about our collection of easy to make quick bread? Every recipe takes just minutes to whip up, and best of all, there’s no slow and anxiety-inducing rising process. These recipes don’t use yeast for rising but rely on baking soda and baking powder as their leavening agent so you’re left with homemade bread without breaking a sweat. Did you just make homemade bread in no time? Why, yes … yes, you did.
An Irish soda bread studded with dried cranberries and caraway seeds. Perfect for St. Patrick’s Day!
A traditional and hearty Irish soda bread perfect to soak up all that Irish beef stew (or beer) on St. Paddy’s Day. This is a super-simple recipe and a great baking project to make with the kids. GET RECIPE HERE
Irish cheddar adds moistness and depth to this simple and savory soda bread.
Inspired by my local bakery’s amazing cheddar scones, I set out to make a savory Irish cheddar soda bread to serve on St. Patrick’s Day dinner alongside the requisite corned beef and cabbage. So smitten with the results, I now make this easy bread whenever I make any wintery meal or stew. No need to wait until March 17 for this one, it’s now a part of the wintery monthly rotation. For a special treat, try toasted and slathered with some Irish Kerrygold butter. GET RECIPE HERE
Banana bread with oats, cinnamon, and Greek yogurt adds an interesting twist to the classic banana bread recipe.
My husband has a thing for banana bread. And we simply cannot ever have as many ripe bananas that we need to make the beloved bread (they’re a hot commodity in our morning smoothies). All our problems were solved when I learned an amazing trick for instant ripened bananas! Simply roast your not-quite-ripe bananas in their skins in a 300 degree F oven for 30 to 40 minutes until blackened and voila! Ripe bananas without a week’s wait! Just let cool, mash, and use as you normally would in any banana bread recipe. Plus the roasting adds an extra oomph of banana flavor, so it’s a win-win. GET RECIPE HERE
A nutritious quick bread perfect for slicing and sandwiches.
This bread reminds me of that dense “health food” bread from my ’80s childhood. The big difference is that this bread just so happens to be delicious and kids will willingly eat it. Too bad I can’t say as much for the bread of my youth (sorry, Mom!). I love the crunch from the sunflower seeds, the earthiness and rich flavor from the rye flour, and the subtle sweetness from the molasses. Healthy? Yes, but still delicious. GET RECIPE HERE
