Sweet Bread Recipe

5 minute easy sweet bread recipe | perfect hostess gift idea, breakfast for the morning after

I love a great sweet bread. It’s easy to eat for breakfast, a snack or dessert. It’s just as easy to make as it is to enjoy. Sweet bread takes just 5 minutes hands on time and requires just staple ingredients. I often make it when we’re having last minute guests for a playdate or as a quick hostess gift. You can adapt this simple sweet bread recipe with your favorite fruits, but it’s perfection on it’s own as well. I love to slather a little butter on it for good measure.

5 minute easy sweet bread recipe | perfect hostess gift idea, breakfast for the morning after

This time of year, Michael’s offers miniature ceramic loaf pans for just $1. I always stock up on them in white to use throughout the year. They are more durable than paper loaf pans and make a beautiful gift. This recipe yields 6 pretty little loaves, if you’re willing to share!


Easy 5 minute sweet bread recipe perfect for gift giving.

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 minutes.

Sweet Bread Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6
  • 2 c sugar
  • 4 c flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 c milk
  • ⅔ c vegetable oil
  1. Grease 6 mini loaf pans and preheat oven to 350 degree.
  2. Combin sugar, flour, baking powder and salt.
  3. Beat eggs, milk and oil.
  4. Gradually add dry mixture to wet until just moist.
  5. Pour batter into pans an inch below to compensate for rise. Optional: sprinkle sugar on top.
  6. Bake 40 minutes.
I hope this recipe makes your holiday entertaining and gifting a little easier. You may also enjoy my famous cinnamon bread and beer bread {which I highly recommend smothering with honey butter}. Let’s keep in touch! You can get more easy recipes, effortless gift ideas and home decor inspiration here.

julie blanner email signature




instagram | newsletter | facebook | pinterest


  • Kathy Gambill says:

    I am new to your blog and love it! How long do you bake the 6 mini loaves for the sweet bread?

  • Diane says:

    I have not been able to find the ceramic pans for less than $5.00. They are not available at Michael’s or Hobby Lobby. Any suggestions?

    What size are your pans – in inches?


  • Indiana says:

    I love those napkins. Where are they from? Thanks… lovely cake!!!

  • Ashley says:


    If I don’t have mini loaf pans, would the full amount of batter fit into a regular 9×5 loaf pan?

  • Cathy says:

    Please tell me what kind of flour to use.

  • JMRuas says:

    350 degrees? There are a mistake, I think.

  • cindy says:

    my bread collapsed. I can’t figure out why. I mixed the wet and dry ingredients just till moist .
    can you give some helpful tips. This happened to me for the first time .

  • Emily says:

    Just made these tonight. Didn’t have loaf pans so I made them into cupcakes and they turned out delicious!

  • letty says:

    If I make it in a regular size loaf pan, will it make one or two?

  • Chris Coca says:

    Thank you so much for this delicious recipe!

  • Nicole Harris says:

    Can you use butter instead of oil?

  • pang says:

    if i wanted to add fruits or nuts to the batter, how much should i put in? also if i wanted to flavor the bread like orange or lemon, how much liquid can i add to it without the texture being dense?

  • Michelle says:

    Would putting less sugar in the batter affect the result of the bread?

  • Jennie says:

    This was so delicious! I used the nonstick spray on the pan and it left a slightly crunchy crust which made it scrumptious. I was lazy and didn’t even sift the flour or accurately measure the sugar or flour and it still turned out amazing. I have a Wolf oven and used a regular sized loaf pan and it required 60 minutes total at 350 degrees. My go-to recipe from now on. Thank you for sharing such a simple recipe that is no non-sense and easy to make frequently!

    • Julie says:

      Honestly, I tend to be lazy as well. You should try mixing in fruits or extracts to mix it up – there are so many delicious ways to enjoy this recipe. I hope you had a beautiful weekend, Jennie!

  • loly says:

    I baked these day before yesterday to go with a Navy Bean soup I made and they were delicious!!! Thanks for sharing

  • Linda says:

    The loaf in your photo appears to have sugar sprinkled on top but it’s not mentioned in your recipe. Did you do that?

    • Julie says:

      You caught me! I almost always sprinkle sugar or salt onto baked goods for a little crunch and color. I just added it as an optional step. Thanks for keeping me on my toes!

  • Mindy jaffar says:

    Julie, there are so many blogs today that some are sadly but easily skipped over. Wanted to tell you I love yours!!! Xoxo

    My blog launches soon and I’d love to mention you sometimes if that’s okay:)

  • Jule says:

    How sweet does this bread taste?

  • Ellie says:

    Hi! Would you say these are more like Hawaiian sweet rolls or more like a muffin/cake type of bread?
    Thanks so much for the recipe!

  • Liz says:

    Wow, I love the idea of giving these as gifts! Those loaf pans will make such a wonderful presentation!!! Thanks, Julie.

  • Anonymous says:

    boring the recipe is so short

  • Domenech says:

    please am happy with you.but i have never tried to make bread though now am in need to make it.how should i go about

  • Sir says:

    So I’m going to go deep into left field with your recipe. I’ve actually have been using it for several months now and have tweaked it to my families taste buds. But tonight I’m going to add eggs sausage and cheese for my kids lunches. Hopefully it turns out great. I’m going to switch to a bunt pan which should give it a very good crust. If you have any cool pointers then just let me know but I’ll post my results for you with the tweaks in case it comes out good and you’d like to try it out.

  • yesenia says:

    1. How easily does it release from the pan if you want to gift the loaf in parchment/cellophane without the pan?
    2. How well does it slice? I notice you didn’t include pics of it out of the pan and sliced.
    3. Can chocolate chips and candy cane chips be added, or would they sink to mush?
    4. Can the loaf be topped with chocolate chips and candy cane chips? If so, at what stage to make them stick but not burn?

    • Julie says:

      Easily if you use nice bakeware {I use Williams Sonoma gold} or non-stick cooking spray.
      It slices beautifully, I was just gifting this particular batch.
      Absolutely! Keep in mind that candy cane might adhere a little more to your baking dish though.
      Sure, but chocolate chips might not look as pretty as you would hope on top. I would add candy cane in the last 20 minutes.

  • Ithunn says:

    Cara Julie,

    They look so yummy and stylish as well! I had never thought of getting mini ceramic moulds in white… they are lovely!
    Just made your recipe with frozen mixed berries.
    Thank you for this great idea!

    Best regards from rainy Milan, Italy

  • Jessica says:

    Looking forward to making this! Should I beat/mix with my hand mixer or just use a whisk (don’t have a stand mixer)? Thanks for the recipe!

  • Maureen says:

    Hi Julie!
    First, thank you so much for this wonderful recipe!
    Now, for the dumb question of the day…I have everything I need but the milk! Could I use eggnog instead? I have plenty of that!

  • Maureen says:

    Wow! Thank you so much for your quick response!
    As soon as I try this out I’ll post the results! Fingers crossed!

  • Anonymous says:

    Instead of using vegetable oil, could canola or olive oil be substituted?

  • Krista says:

    Most of the different flavorings were just a stir in, what if I want to add pumpkin? How much could I add and would I need to increase the flour?

  • Maureen says:

    WOW! I made this using eggnog instead of milk and it was fantastic! Thank you so much for this recipe! How can something so simple taste so wonderful?! My daughter said she had only one complaint…I should have made her a larger loaf! I will be making another batch sometime today!
    PS: I drizzled the top with a little eggnog icing…yum!

  • Greta says:

    Hi, I just logged on to print this recipe and make it this evening and the recipe is not showing up anymore. I’ve logged out and back in several times. Could you repost it please? It sounds delicious!
    Thank you!

  • Varoon says:

    Hi, I’m a novice baker, and tried this recipe for my wife of six months, and myself. She loves it, at least the parts I didn’t burn. I used a Calphalon muffin pan and the small loaf pan for my remaining batter. Should I have lessened the bake time because of the baking dishes? Also, I used salted butter to grease the pans, not sure if that makes a difference. Any help/advise you can me will be greatly appreciated. Thanks.

    • Julie says:

      Yikes! This recipe is intended for smaller baking dishes. Is your oven heating properly? You may want an inexpensive thermometer to see or just reduce the baking time next time. I’m sorry! We make it time and time again, but always with the same mini loaf pans. Glad you were still able to enjoy some!

  • Naag says:

    Thank very much for this wonderful recipe. Since I don’t have a loaf pan I used a standard 12 muffin pan. The first batch I baked it at 20 minutes but after it cool down the outside is a bit hard/crunchy so for the second batch I baked it for 15 mins and it turned out great. Made 2 and a half dozen.

  • Tree says:

    My new go to for a quick bread, so simple and delicious! Instead of all oil, I used 1/2 butter – 1/2 oil and swirled (or marbled) in some blueberry preserves~ Thank you very much for a great recipe!

  • I am sitting right now eating the 5min sweet bread.i put some of the batter in a custard cup.it is still warm.it smells great.a the taste it out of this world..today is the first day I found you.i hope you will alway be there an have great recipes.

  • Gypsy says:

    Great recipe and so quick! I made last night added raisins and cranberries to the dry before adding wet ingredients and sprinkled top with almond slivers, dessicated coconut and a little brown sugar. Baked in a 9 x 13 glass dish for 50 mins. I just love how we can all put our own spins on it and it comes out so good. This morning I’m going to try making a savory version and check out some of your other recipes. Thanks! Wish I could post a pic! 😊

Leave a Reply

Your email address will not be published.