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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, 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.
You can get my complete guide to easy Quick Bread recipes made with staples here!
Did you make this? Rate the recipe and tag me on social @julieblanner!
Table of Contents
Easy Bread Recipe
An easy sweet bread recipe with sugar crystals to add a little color and crunch.
Ingredients
- 2 cup white granulated sugar
- 4 cup all-purpose flour
- 2 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 2 cup milk
- 2/3 cup vegetable oil
- 1/4 cup sugar crystals
Instructions
- Preheat oven to 350 degrees. Grease 6 mini loaf pans.
- In a large mixing bowl, combine sugar, flour, baking powder and salt.
- In a separate bowl/mixer, beat eggs, milk and oil.
- Gradually add dry mixture into wet until just moist.
- Pour batter into pans an inch below the top to compensate for rise.
- Sprinkle sugar crystals on top {optional: 1/2 tsp sugar for each mini loaf on top}
- Bake 40 minutes or until a toothpick comes out clean or almost clean.
Tips
This recipe can be made in two 1 lb loaf pans and increase baking to 50-60 minutes using the toothpick test.
Nutrition Information
Calories: 141kcal (7%), Carbohydrates: 23g (8%), Protein: 2g (4%), Fat: 5g (8%), Saturated Fat: 4g (20%), Cholesterol: 10mg (3%), Sodium: 75mg (3%), Potassium: 103mg (3%), Fiber: 1g (4%), Sugar: 12g (13%), Vitamin A: 35IU (1%), Calcium: 48mg (5%), Iron: 0.8mg (4%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Anonymous says
Is great and very easy for the first time am baking bread
Julie Blanner says
Thank you! Glad you enjoyed!
anonymous says
Do I need to use all-purpose flour?
Julie Blanner says
What do you have on hand?
Kris says
Hi. I was going to use a bread maker for this recipe. How do the directions differ? I’m new to bread making. Thanks!
Julie Blanner says
Hi Kris! It’s such a simple recipe – I hope you enjoy it. Unfortunately, I haven’t tested with a bread maker.
Sanjana says
This looks really good. I’m definitely going to give it a try! 🙂
Ramona Deppeler says
This is a yummy recipe…
Julie says
So glad you enjoyed it, Ramona! Thanks for returning to share!