Sometimes, you just want warm, soft bread on the table and fast. That’s exactly why I created this quick homemade bread recipe that bakes to golden perfection in just 20 minutes. No yeast. No rising time. Just simple ingredients, a single bowl, and a loaf pan. It’s ideal for busy mornings, weeknight dinners, or those moments when the craving for fresh bread hits and you need results fast.
As a chef, I’ve tested all kinds of quick breads over the years. This one never fails. The crust is golden and crisp. The inside is soft, fluffy, and lightly sweet. And with zero kneading required, it’s practically foolproof even for beginner bakers.
Why This 20 Minute Bread Works Every Time
- No yeast or proofing: Baking powder gives instant lift without waiting for dough to rise.
- One bowl mix: You don’t even need a mixer just a spoon or spatula.
- Ready in 25 minutes: From mixing to slicing, it’s faster than any store run.
- Endlessly customizable: Add herbs, cheese, or seeds for flavor upgrades.
- Soft crumb, crisp top: Perfect texture without any complicated steps.
Ingredients for Quick Bread Success
- 2 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter (or olive oil)
How to Make Quick 20 Minute Bread
1: Preheat and Prep
- Preheat oven to 375°F (190°C).
- Grease a standard loaf pan or line it with parchment paper.
2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
3: Add Wet Ingredients
- Pour in the milk and melted butter.
- Stir until a sticky dough forms. Avoid overmixing to keep the bread tender.
4: Bake
- Spoon the dough into the prepared loaf pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
5: Cool and Serve
- Let the loaf cool in the pan for 10 minutes.
- Transfer to a rack, cool slightly, slice, and enjoy warm or toasted.
Flavor Boosts and Custom Add Ins
This bread is a perfect canvas for creativity. As a chef, I always encourage home bakers to experiment with their favorite flavors. You can transform this simple base into a savory herb loaf or a sweet breakfast slice with just a few tweaks:
- For savory lovers: Add chopped rosemary, thyme, garlic powder, or grated parmesan to the dough.
- Make it sweet: Mix in cinnamon, raisins, chopped nuts, or even a swirl of honey.
- For texture: Sprinkle sunflower seeds, flaxseeds, or oats on top before baking.
Quick Bread vs. Yeast Bread
| Feature | Quick Bread | Yeast Bread |
|---|---|---|
| Rising Agent | Baking powder | Yeast |
| Time Required | 25 to 30 minutes | 2 to 3 hours (with proofing) |
| Texture | Soft, cake like | Chewy, airy |
| Flavor Depth | Mild, simple | Rich, yeasty |
| Ideal For | Quick meals, snacks, sides | Sandwiches, artisan loaves |
What Makes This Bread So Quick and Reliable
The Magic of Baking Powder in Quick Breads
Unlike traditional loaves that rely on yeast, this recipe is powered by baking powder, a leavening agent that activates instantly when mixed with liquid and heat. That’s what gives this bread its beautiful rise without any proofing time. As a chef, I often turn to quick breads when I need something fluffy, warm, and homemade in under 30 minutes. They never fail when you understand how the ingredients interact.
- Baking powder: Combines an acid and a base that release gas bubbles when moistened and heated. That’s what creates the light, spongy texture in every bite.
- No yeast needed: This shortcut removes all waiting and kneading.
- One rise during baking: The bread lifts while in the oven, not on your counter.
Storage and Make Ahead Tips
Keep It Fresh Longer
This bread is best eaten the day it’s made, but I’ve found a few ways to make it last longer while still tasting fresh. Here’s how I store and reheat it when I have leftovers or when I bake an extra loaf to freeze:
- At room temperature: Wrap tightly in foil or store in an airtight container for up to 2 days.
- In the fridge: Keeps fresh for up to 5 days. Reheat slices in the toaster oven or pan with a little butter.
- Freezer storage: Slice first, then wrap in parchment and foil or use freezer safe bags. Reheat directly from frozen at 300°F (150°C) for 10 minutes.
Nutrition Facts (Per Serving – Based on 8 Slices)
- Calories: 180
- Carbohydrates: 28g
- Protein: 4g
- Fat: 5g
- Sugar: 3g
- Sodium: 240mg
Frequently Asked Questions
Can I use whole wheat flour?
Yes! You can substitute half or all of the all purpose flour with whole wheat flour. Just know it will be slightly denser and may need a splash more milk.
What if I don’t have milk?
You can use water, almond milk, oat milk, or any non dairy milk with nearly identical results.
How do I store leftovers?
Wrap the cooled bread in foil or place in an airtight container. It stays fresh at room temperature for up to 2 days or refrigerated for up to 5.
Can I make this recipe vegan?
Yes. Use plant based milk and substitute melted butter with olive oil or coconut oil.
Can I double the recipe?
Absolutely. Just use a larger loaf pan or bake two loaves side by side and increase bake time by 5 to 7 minutes.
