Easy Bread Recipe

An easy bread recipe without yeast that takes just 5 minutes hands on time!

We’re big fans of sweet bread, especially on Saturday mornings. It’s easy enough for the girls to help make {and foolproof, too} and requires only a few staple ingredients for an impromptu breakfast.

We make sweet bread in a variety of ways to mix it up a bit. Some favorites include Funfetti Bread, Cinnamon Bread and Sweet Orange Bread.

But sometimes you just need to add sprinkles. Pretty sugar crystals give this bread a little crunch, you know, the kind you love when you’re biting into a frosted sugar cookie topped with them.

The sugar crystals add a little fun flair and color, too.

I almost always make this easy bread recipe in mini loaf pans, but you can make it in 2 1 lb loaf pans and increase baking time to 50-60 minutes using the toothpick test.

I purchase mini loaf pans at Michael’s for just $1 each. If you don’t have access to one, you can purchase them online here {affiliate link}, but they sadly are more expensive. They hold better than disposable cardboard options and are reusable. I also love that I can usually find them in seasonal colors, white and cream.

As I mentioned before, this easy bread recipe makes 2 large loaves – enough to feed a crowd. You can split the recipe, but life is sweeter when shared, which is why I make mini loaves! They’re perfect for gifting to friends and neighbors.

5 from 2 votes

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Easy Bread Recipe

An easy sweet bread recipe with sugar crystals to add a little color and crunch.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword easy dessert, easy recipe, gift, quick bread, sweet breads

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 36

Author Julie Blanner

Ingredients

• 2 c sugar
• 4 c flour
• 2 Tbsp baking powder
• 1 tsp salt
• 2 eggs
• 2 c milk
• 2/3 c vegetable oil
• 1/4 c sugar crystals

Instructions

1. Preheat oven to 350 degrees. Grease 6 mini loaf pans.
2. In a large mixing bowl, combine sugar, flour, baking powder and salt.
3. In a separate bowl/mixer, beat eggs, milk and oil. 
4. Gradually add dry mixture into wet until just moist.

5. Pour batter into pans an inch below the top to compensate for rise.

6. Sprinkle sugar crystals on top {optional: 1/2 tsp sugar for each mini loaf on top}
7. Bake 40 minutes or until a toothpick comes out clean or almost clean.

Recipe Notes

This recipe can be made in two 1 lb loaf pans and increase baking  to 50-60 minutes using the toothpick test.