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These quick bread and sweet bread recipes will make everyone come running! Try zucchini, pumpkin, apple, banana bread and more.

Quick bread recipes, sweet bread recipes
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Looking for a baking project that’s fast, easy, and high return on investment? Think quick breads! A quick bread is any bread made without yeast, usually relying on baking powder or baking soda to help them rise. Many of these types of breads are popular sweet breads like banana bread, pumpkin bread, and zucchini bread. But of course, there are many more variations to try!

Here’s a collection of our top quick bread and sweet bread recipes: you can make most of them in under 30 minutes of hands on time, and they bake up in just 1 hour! Let us know your favorites in this list below.

And now…our top quick bread & sweet bread recipes!

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apple bread recipe

20 Quick Sweet Bread Recipes

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x


This apple bread recipe is cozy and sweet, with a tender crumb and brown sugar cinnamon swirl. A great baking project for apple season!


  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon, divided
  • 2 cups sweet tart apples, peeled and diced into 1/4-inch pieces (about 1 pound)
  • 2 cups [280 g] all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ¾ cup buttermilk*
  • 5 tablespoons melted unsalted butter
  • ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
  • 2 eggs
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F. 
  2. Mix the brown sugar and 1 teaspoon of the cinnamon in a small bowl and reserve it.
  3. Peel and chop the apples into 1/4-inch pieces. Butter a 9 x 5-inch aluminum loaf pan.
  4. In a large bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, and 1 teaspoon of the cinnamon. Make a well in the center.
  5. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
  6. Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
  7. Add the apples and fold them in with a spatula, taking care not to overwork the batter.
  8. Pour half of the batter into the prepared pan. Sprinkle with ½ of the brown sugar mixture. Add the remaining batter on top and sprinkle the remaining brown sugar mixture on top. Insert a butter knife into the batter and draw a few S shapes through the pan to swirl. 
  9. Place the pan in the oven. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes. 
  10. Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 1 week: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.


*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

  • Category: Bread
  • Method: Baked
  • Cuisine: Quick Bread
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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