Brown Sugar Bread

This brown sugar bread recipe is full of sweet flavor and incredibly easy to make. It’s a no yeast quick bread recipe, made with staple ingredients and just five minutes hands-on time!

Brown sugar bread makes a delicious breakfast, snack or dessert. Serve it warm immediately after removing it from the oven or later in the week!

It’s a homemade treat that tastes and feels special.

Want to save this?

Enter your email below and I’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

SAVE

I recently adapted my famous sweet bread recipe to make this brown sugar bread and it’s simply delicious!

Quick breads are one of my favorite things to bake – even above cookies. You can whip up a loaf in just a few minutes of effort.

As quick bread bakes, it fills your home with the most beautiful aroma, building excitement to remove it from the oven.

Brown Sugar Bread

The brown sugar makes bread extra moist because of molasses in it. It gives this bread a deeper color and flavor as well. It’s out of this world delicious alone or smothered with a little butter.

Ingredients and Substitutions

• All Purpose Flour – When combined with liquid (milk and vegetable oil), it provides the structure of quick bread. When baked, it expands, trapping the gases from the leavening agent (baking powder).
• Brown Sugar – Dark brown sugar is wonderful in this recipe, but you can also use light brown sugar. Learn about the Best Brown Sugar Substitutes here, and remember that brown sugar is always packed when measuring for baking.
• Baking Powder – Baking powder is a dry chemical leavening agent. It releases gas in the batter causing bubbles which create the rise.
• Salt – A touch of salt goes a long way in baking. It enhances the flavor of all ingredients and therefore is the only seasoning required in this delicious recipe.
• Milk – Milk adds to the moisture and activates the gluten. You can also use buttermilk if you prefer! Learn how to make buttermilk here. Dairy free? Use your favorite dairy substitute. You can use anything from skim milk to vitamin d!
• Oil – Liquid fat makes the bread moist. I use vegetable oil, but canola oil or melted butter also work well.
• Eggs – Eggs bind the ingredients and also help leaven the bread.

Variations

• Extracts – add a hint of vanilla, almond, banana or maple, the options are endless. Simply add 2 teaspoons of your favorite extract.
• Nuts – fold in walnuts, pecans or almonds or use them to garnish the bread just before placing it in the oven.
• Fruits – you can add in banana slices, apples or dried fruits, even raisins to your mixture as well.
• Spices – Blend in a tablespoon of cinnamon or combine cinnamon with 2/3 cups sugar and swirl it in.
• Chocolate – white or milk chocolate chips are also a delicious addition.
• Oats – fold them in and sprinkle on top for added texture.
• Glaze – add a cream cheese glaze, apple glaze or classic glaze.

Tools to Use

• Mixer (You can also mix by hand)
• Measuring Cups + Measuring Spoons
• Ceramic Mini Loaf Pans – 5.23″ x 3.54″ x 2.16″ size. Michael’s generally offers seasonal versions in their Celebrate It® line of baking products. I love these for their size and price point!
• Loaf Pans (Mini kraft paper)
• Or, try these Mini Ceramic Loaf Pans

How to Make

1. Combine dry ingredients.
2. Combine wet ingredients.
3. Mix – Gradually incorporate dry into wet.
4. Pour – Into a greased loaf pan.
5. Bake – As directed and enjoy!

Tips

• Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
• Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
• Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.

Baking Alternatives

• Large Loaves – You can also make this in two separate one-pound loaf pans or cut the recipe in half for just one loaf pan and bake 50-60 minutes.
• Make Muffins – If you prefer to make brown sugar muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
• Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!

Frequently Asked Questions

Can this recipe be made in a bread maker?

We haven’t tested this quick bread in a bread maker! It’s so quick and easy to put together and bake in the oven.

Can I make this brown sugar bread with gluten free flour?

While we haven’t tested this recipe with gluten free flour, many readers have tried it with great results! Be sure to choose a 1:1 gluten free flour intended for baking. We like Bob’s!

How to Store

• Room Temperature – Store no yeast bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
• Refrigerate – Up to 1 week in an airtight container.
• Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.

More Quick Bread Inspiration

Save

Recipes

Cinnamon Bread

50 mins

Save

Recipes

Cranberry Orange Bread

50 mins

Save

Christmas

Gingerbread Loaf Recipe

1 hr

4.96 from 233 votes

Click stars ↑ to rate and leave a review!

Brown Sugar No Yeast Bread

By Julie Blanner

This brown sugar bread recipe is full of flavor and incredibly easy to make. A no yeast bread that takes just 5 minutes hands-on time and 40 to bake!

Prep: 5 minutes mins

Cook: 40 minutes mins

Total: 45 minutes mins

Servings: 24

Save Pin Rate Print

Save this recipe!

Enter your email and I’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

SAVE

Ingredients  

1x2x3x

• ▢ 2 cups brown sugar packed
• ▢ 4 cups all purpose flour
• ▢ 2 tablespoons baking powder
• ▢ 1 teaspoon salt
• ▢ 2 large eggs
• ▢ 2 cups milk
• ▢ ⅔ cup vegetable oil

Instructions 

• Preheat oven to 350°F. Grease 6 miniature loaf pans.
• In a medium mixing bowl, combine brown sugar, flour, baking powder and salt. Set aside.
• In a large mixing bowl or stand mixer, beat to combine eggs, milk and vegetable oil.
• Gradually blend dry mixture into the wet mixture until just combined
• Pour batter into prepared loaf pans filling an inch below the rim to compensate for rise. Optional: sprinkle sugar or chopped nuts on top.
• Bake 40 minutes or until a toothpick inserted into the center of a loaf comes out clean.

Julie’s Tips

Substitutions

• Brown Sugar – You can substitute white granulated sugar if you’d prefer.
• Milk – Use whatever you have on hand from skim to Vitamin D. Make it dairy free using Almond Milk.
• Vegetable Oil – Substitute with canola oil or melted butter in a pinch.

Variations

• Nuts – fold in walnuts, pecans or almonds or use them to garnish the bread just before placing it in the oven.
• Fruits – you can add in banana slices, apples or dried fruits, even raisins to your mixture as well.
• Spices – Blend in a tablespoon of cinnamon or combine cinnamon with 2/3 cups sugar and swirl it in.
• Chocolate – white or milk chocolate chips are also a delicious addition.
• Oats – fold them in and sprinkle on top for added texture.
• Glaze – add a cream cheese glaze, apple glaze or classic glaze.

Baking Alternatives

• Large Loaves – You can also make this in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50-60 minutes.
• Make Muffins – If you prefer to make brown sugar muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
• Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!

Tips

• Don’t overfill your loaf pan. Allow room to compensate for rise.
• Use the toothpick test to ensure it’s ready. Bake time varies based on your loaf pan size and material, altitude and even oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.

To Store

• Room Temperature – Store no yeast bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
• Refrigerate – Up to 1 week in an airtight container.
• Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.

Video

Serving: 1g | Calories: 216kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 179mg | Sugar: 18g | Vitamin A: 55IU | Calcium: 87mg | Iron: 1.2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.