Sweet Bread is so incredibly easy to make and only takes 5 minutes hands on time. This easy Sweet Bread recipe requires only staple ingredients: sugar, flour, baking powder, salt, eggs, milk and vegetable oil! It’s easy quick bread recipe for breakfast, snack or dessert that also makes a beautiful neighbor, hostess or holiday gift!
Sweet Bread is a quick and easy no yeast bread recipe. It is made with just staple ingredients – in minutes! It’s perfect for breakfast, brunch, snacks and dessert. There are so many variations you can make with this classic recipe including Cinnamon Sweet Bread and Orange Sweet Bread, which are traditional around Christmas.
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.
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 or 2 large loaves!
Table of Contents
Sweet Bread Ingredients
- Sugar – White granulated sugar makes this bread delightfully sweet. Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.
- Flour – All purpose flour is the foundation of this bread.
- Baking Powder – Leavens quick bread, without the fuss! It ensures a nice even rise.
- Salt – A hint of salt brings out the flavors of the other ingredients.
- Eggs – The binding agent.
- Milk – Milk creates a nice soft loaf. In addition, milk adds flavor to quick breads and gives it a beautiful brown color due to caramelization of milk and sugars!
- Vegetable Oil – Vegetable oil makes the bread incredibly moist, with a light and delicate crumb. You can substitute with canola oil or melted butter in a pinch.
How to Make Sweet Bread
- Combine dry ingredients.
- In a separate mixing bowl, combine wet ingredients.
- Incorporate dry mixture into wet mixture until just combined and pour into greased loaf pans.
- Sprinkle sugar on top to make your Sweet Bread glisten and bake! It’s SO easy!
Tips
Baking Alternatives
- Large Loaves – Don’t want 6 miniature loaves? You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
- Make Muffins – If you prefer to make them into 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!
Variations
- Add a Glaze – This bread is amazing on it’s own, but you can also cover sweet bread with Glaze (or drizzle if you show any restraint). Cream Cheese Glaze, Orange Glaze Recipe or Lemon Glaze are some of our favorites! Because it makes 6 miniature loaves, you can try them all! Seriously, soooo good! Through the years we’ve made it in a variety of ways. I tend to make it as written in the recipe card below for breakfast, brunch or to serve with dinner and add a little glaze to leftovers for dessert.
- Add Fruits – Fresh or dried! Apples, cranberries, strawberries, oranges, the options are endless!
- Add Nuts – Walnuts, pecans or even candied nuts are a delicious addition.
- Brown Sugar – Make it with brown sugar (see my Brown Sugar Bread recipe) for richer flavor.
- Add Chocolate Chips
- Experiment with Extracts – Add an extract like vanilla, lemon or almond
How to Store Bread
- Room Temperature – Store quick 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.
If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
Are you on the list? Subscribers receive access to my free printable library that includes “Wishing you a sweet Christmas” gift tags. Get your free copy the ebook 10 Sweet Bread Recipes as well!
I hope this sweet bread recipe makes your holiday entertaining and gifting a little easier. You can find all of my bread recipes here, including beer bread (which I highly recommend smothering with honey butter).
More Easy Quick Bread Recipes
Sweet Bread Recipe
Ingredients
- 2 cups sugar
- 4 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups milk
- ⅔ cup vegetable oil
Instructions
- Grease 6 mini loaf pans and preheat oven to 350 degrees.
- Combine sugar, flour, baking powder and salt.
- Beat eggs, milk and oil.
- Gradually add dry mixture to wet until just moist.
- Pour batter into pans an inch below to compensate for rise. Optional: sprinkle sugar on top.
- Bake 40 minutes.
Video
Notes
Substitutions
- Vegetable Oil – Vegetable oil makes the bread incredibly moist, with a light and delicate crumb. You can substitute with canola oil or melted butter in a pinch.
Baking Alternatives
- Large Loaves – Don’t want 6 miniature loaves? You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
- Make Muffins – If you prefer to make them into 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!
Variations
- Add a Glaze – This bread is amazing on it’s own, but you can also cover sweet bread with Glaze (or drizzle if you show any restraint). Cream Cheese Glaze, Orange Glaze Recipe or Lemon Glaze are some of our favorites! Because it makes 6 miniature loaves, you can try them all! Seriously, soooo good! Through the years we’ve made it in a variety of ways. I tend to make it as written in the recipe card below for breakfast, brunch or to serve with dinner and add a little glaze to leftovers for dessert.
- Add Fruits – Fresh or dried! Apples, cranberries, strawberries, oranges, the options are endless!
- Add Nuts – Walnuts, pecans or even candied nuts are a delicious addition.
- Brown Sugar – Make it with brown sugar (see my Brown Sugar Bread recipe) for richer flavor.
- Add Chocolate Chips
- Experiment with Extracts – Add an extract like vanilla, lemon or almond
To Store
- Room Temperature – Store quick 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.
has anyone tried to add Dutch-processed Cocoa, to make it a chocolate bread? And if so how much did you add and was anything else adjusted?
So easy,love it
The Sweet Bread was awesome. My son thought it was the best bread ever. We made one big loaf and we left the recipe as is. Thanks for the recipe. We look forward to more and my sister wants me to send it to her.
Thank you, Marilyn! I hope you have fun experimenting with more of my easy Quick Bread Recipes.
I used melted butter instead, this was a hit! I made 1 medium loaf and the rest muffins. Turned out great!
Thank you, Jen! Hope you try more of my muffin and bread recipes!
I just loved it!! Will be making it more often now! Thank you soo much for sharing.
I gave it a little variation, I added 1 cup of almond flour to 3cups of all purpose flour instead of 4cups of flour. I used coconut milk instead of regular milk, 1/3 cup melted butter to 1/3 canola oil, instead of 2/3 cup oil. The bread turned super moist with a little crispy crust on the top & delicious. Thanks again!
I made this bread twice. First time just followed recipe to see what it taste like. Second time I added splash of vanilla extract and 2 T coconut extract and topped with sugar and sweetened coconut flakes. Was amazing!
Awesome! It’s very adaptable.
This was by far the best recipe , so easy and I gave it out as gifts. Everyone raved . Will definitely make this again.
Thank you, Sherrie! That brings me so much joy! I hope you try more of my easy quick bread recipes!
Great quick treat with endless options.
They truly are! We’re always mixup up this easy recipe. Happy New Year!
This recipe is amazing! I used coconut milk and substituted melted vegan butter for the oil. I also added crushed, drained pineapple. It was so delicious! Thank you!!
Thanks for sharing your substitutions! I know others will find it helpful. Pineapple is always a delicious addition!
I love this recipe. so easy so good. I would like to know if there is something wrong with your link. Each time I post it on Pinterest, all I get a picture. I have to search for you and then I find it. Thanks.
Oh no! Thanks for letting me know. I just tested and it worked for me, but you can pin this link and find your way back here. I hope you try more of my easy quick bread recipes! https://www.pinterest.com/pin/1829656088742155/
Delicious! This bread is super simple to make and turns out perfect every time. It has a wonderful moist crumb and a light sweet flavor. A staple in my baking repertoire 🙂. Thank you so much for sharing.
Thank you for taking the time to rate, Carol! I hope you try more of my easy bread recipes!
Haven’t tried yet, but I’m Anxious to make it. Love bread! Thank you.
I love this website! It’s all about bread! My favorite food! I’ll totally try this recipe later!!
Hi Julie,
I’ve just made the bread and it’s super delicious. Only problem was that it’s quite crumbly. Should I be adding more liquid or could it be an oven issue ? Thank you!
Oh no! It sounds like it was overbaked. Reduce bake time by 5-10 minutes. Insert a toothpick into the center of the loaf. When it comes out clean, it’s done. Enjoy!
this looks WONDERFUL!
This bread is off the chain great. I used one half cup of milk and one half cup of cream and also added a tsp of vanilla. Additionally, I added a swirl of fig jam in the middle of the bread. I had just made some fig jam and was looking for ways to use it. This will definitely go into my keeper file. I made one large loaf and it took 55 minutes to finish in my oven. I tented it about half way through as the bread already had a nice light brown color to it. I love your blog and will be back for more yummy recipes.
Oh my gosh, that makes me so happy! Thanks, Crystal! I have SO many more easy bread recipes to try.
Super easy to make and so delicious!! Everyone loved it! It’s just the right amount of sweet. Super moist, too!
Thank you for taking a moment to share! I truly appreciate it!
I want to try this but I have a thing for salty sweet spicy could I use this recipe and add some cheddar and jalapeño in it?
Absolutely – my beer bread (with cheddar and jalapeño) would be another great one to try with my honey butter.
I’ve made this recipe with my kids twice now. We all love it 🙂 We make your delicious cream cheese frosting recipe with it.
So glad you enjoy it! Thanks for sharing, Teresa!
This recipe is awesome! My mother’s senile so I have to have snacks around that she can get for herself. This is one of my top go-to snacks for her and to take to housebound friends and relatives. I make it at least once a week
How incredibly sweet. So glad you enjoy it!
I made this recipe for the first time today and I my family and I really enjoyed it.
Thank you, Veronica! I’ve shared over 30 variations – I can’t wait to hear which is your favorite!
This recipe was so easy, I made it one morning before going to work! I didn’t have oil, so I used melted butter and halved it since I only have one large loaf pan. I also added about half a teaspoon of chai-spice blend and a ¼ teaspoon of cinnamon to the dry ingredients and it turned out great! Warm yummy spiced loaf before work on a weekday felt so luxurious. Thank you! 😊
Sounds fabulous! Thanks for sharing!
YUM. So good. Now I have to try all the variations!
ever since I made it the first time it kept on burning on the bottom and became dry I did everything the same whats wrong should I turn down the temperature and add more oil? 😥😥😥
I believe your oven may be running hotter – do you use an oven thermometer? What type of loaf pan are you using? It’s definitely baking too hot/too long, which is why it’s drying out and burning. I’d start with reducing temperature by 25 degrees and doing the toothpick test.
my batter was watery was that ok it is in the oven
It is a thin batter – you can see the consistency in the video. Hope that helps.
Hello i tried this today and it is awesome. Everyone loves it. Can i ask if the texture should be smooth or crumbly?
Sweet
Absolutely delicious! I am not a good baker, but I am so glad I came across this easy recipe. I followed the instructions step by step and it came out just perfect! Everyone loved it! I am excited to try it with different fruits , ect. Thank you Julie
This brings me so much joy! I have 35 quick bread recipes you can try as well! I strive to make my recipes easy to follow and my sister, who is a novice baker tests them all to add notes and help me anticipate questions in effort to make them foolproof.
I am from Singapore.
and will try to bake the sweet bread today.
Thank you.
I wanted to try this recipie but wanted to know if I could use buttermilk instead of regular milk.
Thajanks
You certainly can, but you will need to reduce the baking powder. I haven’t tested the amount. Enjoy!
Easy and delicious 😋
I like the bread a lot but my bread didn’t rise very much. I know my baking powder is good but that’s all it could be right. When I say it didn’t rise it didn’t even make it to the top of the pan. It taste really good though.
Something is definitely amiss as this bread rises to perfection every time. It is possible that your baking powder is not good or that the correct amount was now used.
Hello … I’m a novice baker, so please excuse me if my questions have obvious answers!
Can all 6 mini loaves be baked at one time? All placed on the same rack?
Thank you!
Yes! No problem at all! You can also place them on a cookie sheet to make it easy to ge them in and out of the oven! Your questions help make my recipes better so I know where to elaborate. Thanks for chiming in!
Easy and delicious. Like someone else commented, my bread was partially baked in the middle. 10 minutes back in the oven at 350 degrees solved the problem!
Thanks Meg! It does vary depending on the baking dish material, size and altitude. Toothpick test for the win! So glad you enjoyed it!
I made your sweet bread but I have a feeling that I incorporated the flour in the egg mixture too much. How long should I mix the dry into the wet?
Thank you
Until just combined – but it’s pretty foolproof…you shouldn’t have any problems at all!
My kids love this!
Got this recipe from my mom who thought it would be good for the college grandsons. This was wonderful-super easy, delicious and everyone liked it! I will make this again and again. Thinking it will be good for gifting and potlucks. I did mine in 2-9×5 loaf pans and it was perfect.
Thanks, Katherine! Glad you all enjoyed it!
Julie, I am having trouble pinning this recipe. I pin it and all I get is the pic. I have tried it several times.
I’m sorry, Grace. I can’t duplicate it…do you mean there’s just no text?
I love this cake. True to it’s name. So very easy. But goodness it is so good.
Thank you!
It was so delicious and easy! I added about 3-4 Tbsp. grated orange zest and the same amount of chopped dried cranberries (Craisins). It was wonderful. I also reduced the milk by a tiny bit and added some sour cream to equal the amount of milk called for. I’m sure the recipe is perfect plain as written, but I wanted to experiment. It’s a wonderful basic recipe which I will make time and time again!
I added strawberries and vanilla, so so good. Saving this and going to try other variations!
Incredible easy and very delicious !!
You didn’t say big loaf pan,if I use only one pan?
See baking alternatives for your loaf pan. Enjoy!
Best part of this it was easy to make and get in the over. Since I have celiac and converted it to GF. I had not own small loaf pans so I used the large ones.
I did not feel 45 minutes was enough time .. not sure if that is attributed to using GF flour or pan size BUT is was delicious.
I will definitely try this recipe again.
Tried this recipe for fun. Tastes good but doesn’t cook !! The outside and ends cooked but the middle stayed raw even after more time in the oven
Something is definitely off there – as you can see I have hundreds of positive reviews. I’m more than happy to help you trouble shoot. What dish/dishes did you use (material and size)?
This is so good! I added 2 tsp of vanilla to it. Yummy! Made 2 loaves. Will definitely make smaller loaves to give at holidays!
This turned out very well. The flavor is rich and not overly sweet and is even better with butter.
Great love this recipe use it every week so many flavors
I followed exactly. Baking powder good till 2021.
My bread sunk. What could of been the reason? (It was still delicious) just sunken. 🙁
It was under baked – bake times vary depending on oven temperature, dish used and altitude. Try it again adding 5 minutes at a time and use the toothpick test. When it comes out clean, it’s done.
Thank you so very much for your help
It need some type of flavoring.
So many options to choose from – it’s a basic bread you can mix up with your favorite extracts, nuts, fruits, spices, even chocolate chips.
Made 2 large loaves of the sweet bread!
The best bread I ever made.
Oh gosh Denise! Thanks for making my day! I hope you’ll try some of my fun variations and other quick bread recipes as well. Have a beautiful day!
I’d like to add frozen cherries. Do you think I should reduce other liquids? If I add 1/2 cup frozen cherries, perhaps milk should be reduced? By how much? Frozen fruits tend to have a high liquid content. Thanks kindly
Unfortunately I haven’t tested with frozen fruits, but have had success with fresh.
Can I substitute olive oil for vegetable oil?
You can, but it will alter the taste. Canola oil and melted butter are the first two substitutions I’d use, but otherwise, yes, you can use olive. Enjoy!
Awesome delicious easy recipe! I made it with butter and half brown, half white sugar and baked in two regular size loaf pans. I also added a splash of Crown Vanilla because I did not have any vanilla extract . Then made a glaze with the Crown and powdered sugar also!
Will definitely make it again 🙂
Thank you Julie for sharing your recipe.
Thank you, Lisa! Sounds like a fun twist! I have so many easy quick bread recipes if you’re looking to do a little more baking during your stay at home!
Hi Julie! I have a quick question. Could I substitute full-fat Greek yogurt instead of the vegetable oil without it being too dry? Or do I need to use some sort of oil or butter? I am trying to eat healthier and I really want to try all of your sweet breads! Thanks!
I haven’t tested it – canola oil or melted butter would be the closest substitution.
How long until I can take it out of the pan?
10 minutes, enjoy!
Simple Sweet Bread
I made it! Your recipes is the closest I’ve found to what I am looking for. You offer many to chose from so I will try again.
I usually add the sugar to the wet ingredients instead of the dry. Is there a difference in the results?
I used Turbinado Cane Sugar and Almond Breeze Unsweetened Milk.
One of my eggs was doubled and I used it anyway (3 eggs),
I added 1/4 cup Pecans and I/4 cup Raisins.
It didn’t rise enough; also, it was a little heavy and dry. I like to see the cracked top.
It made enough for a 10 cup (rectangular shape) muffin pan and a small bundt cake.
I cooked the micro-mini loaves for 30 mins and the bundt cake for 55 mins.
Would like easy sweet bread recipe
Scroll to the printable recipe or click jump to recipe. Enjoy!
This bread is delicious. I threw in some blueberries and mixed up some brown sugar and cinnamon and put it in the middle of the bread. Would be great for strawberry shortcake. This is a keeper!
Speaking of! You should DEFINITELY check out my Easy Strawberry Shortcake Recipe and 35 Easy and Delicious Quick Bread Recipes – so glad you enjoyed it!
I enjoyed looking at your recipes
Thank you, Joy! Have a beautiful day!
I am planning on using this recipe to bless my neighbors during the Covid 19 crisis. My question is; does it matter what kind of milk I use? We usually drink lactose free 2%. Shall I purchase regular whole milk?
I think that should work – I’ve had readers use almond milk.
I didn’t have yeast nor much ingredients for bread during this Covid 19 quarantine period. Good that I found your recipe. My 5 kids love it. And yes, it was easy. I am baking my second attempt now.
Thank you!
Beautiful recipe. easy. tasty. a winner
Thank you!
Made this into a spicy sweet loaf with cinnamon, red chili pepper, vanilla, and evaporation milk during the stay-at-home time in Colorado. Used what I had on hand, as it is very flexible and tasted so good!
Thanks for sharing!
So simple! Added cinnamon and vanilla and it came out perfectly. Can’t wait to have this with tea for breakfast!
Enjoy!
Hi! I really want to try this recipe as I have a regular loaf pan . I think the recipe will make 1 loaf . Do I cut the recipe in half?
Thanks
It depends on the size of your loaf pan – 1 lb or 1.5 lb? It will fill 2 1 pound.
Added 1/2 tsp orange extract and topped with an orange zest powdered sugar glaze. Yummy and easy. Thank you!
Amazing!
2 Tablespoon baking powder. Is this a mistake or not?
No, it’s accurate. Enjoy!
I made the sweet bread it was fantastic made it a couple days later it was awful smelled and tasted like fish why
One of your ingredients must have spoiled – likely the eggs.
Ok, wanted bread but to worried to go out because COVID 19, Found this recipe on-line. OMG, so freaking good! Went really well with my eggs bacon and hashbrowns. Sweet and savoury really was nice! Thanks so much!
Aw! Thank you for sharing! Glad you enjoyed it!
I made your sweet bread recipe and added dried cranberries to the batter. This is a very simple, yet truly delicious recipe. I thank you so much for sharing it with us. This will be one of my go-to recipes for baking!
Thank you! So glad you enjoyed it! You can add a little orange zest for Cranberry Orange Bread too!
Can coconut milk be used instead of regular milk?
I haven’t tested it, but if you do let me know.
You do NOT make mention what the oven temperature needs to be for your prescribed bake time.
I do – it’s in the printable recipe card. 350, enjoy!
Made two large loaves and served with strawberry jam!!! Delicious!!! Great flavor!!! Thanks for the recipe!!!
Oooohh! Why have I not thought of strawberry jam? THANK YOU!
I made this today, and since I forgot to cut the recipe in half, I gave a few mini loaves to family members. Everyone loved it!
Even sweeter! Thanks for sharing!
thanks for this simple sweet bread. why not bake bread in these uncertain times .keeps the mind occupied of adults and children.with just a few ingredients we have a tasty treat better than any supermarket!
It truly is a great way to come together! Glad you enjoyed it!
This looks like a delicious recipe that’s easy enough for the baking challenged like myself. Do you think almond milk would work in place of regular milk? Can’t wait to try this!
I haven’t tested it personally, but a couple readers have noted it worked well for them. Enjoy!
What is the serving size for the calculation given?
1 slice
Perfect!
Thank you.
Thank you!
Yummy
Julie – You have the best and easiest recipies! Made this on a cold and snowy day ans served it warm with whipped cream. Delish!
Thank you, Nanci! So glad you enjoyed it! Fun fact – my sister tests all my recipes to ensure they’re foolproof and easy to understand.
Very nice, I want to learn..
Omg this bread is so delicious. My son likes it sliced thick and fried in a skillet with some butter so good thanks for the recipe.
Lorie
can this be made with baking Splenda? it looks delis! but i’m diabetic. just wondering.
I haven’t tested it, but if you do, please let us know!
I made the recipe just as written and swirled in some cinnamon and sugar as suggested. I used 2 large pans and baked for 55 minutes…turned out perfect. Thank you for sharing this easy, but, great tasting recipe. I love my quick breads…they’re so versatile!!❤
Thank you, Linda! I appreciate you sharing! Hope you have a beautiful day!
I made this bread and need to know if the amount of baking powder was a TYPO. I doubled my recipe to make mini loaves and every pan overflowed and my oven was a HUMONGOUS MESS!! I had to throw every loaf away. They rose, overflowed all over my oven and then sank so the middle were dense and gummy.
???
Not a typo, you just overfilled your loaf pans. Baking is a science, so that changed the consistency. Breads rise giving them their amazing texture. You have to leave ample room for them to do so.
This the second time I’ve made this bread and my family and I really like it. Not a slice went to waste. Next time I’ll make 2 loaves. Thanks.
Thanks, Leah! Glad ya’ll love it, too!
This bread was delicious! My whole family loved it and I couldn’t believe how quickly it came together!
Thanks for sharing, Audra!
I really wanted to like it and maybe I’ll try it again but it didn’t work for me. I’m an experienced baker and doubted one large loaf pan was going to work but I took your word for it. I baked it an hour, toothpick came out clean, and when I turned it out it was completely raw in the middle. I scooped up what fell on my counter and proceeeded to put them in 2 ramekins and bake them. The large pan went back in as well. It clearly needs to be in 2 large loaf pans. I’m not sure this made very clear.
The recipe is for miniature loaf pans. Baking time will vary based on the loaf pan you’re using and you have to allow compensation for rise. It appears you may have only used a 1 lb loaf pan.
Made this recipe this morning planning to use it for a strawberry shortcake. It is excellent and will be very versatile. I added the zest of one orange to the sugar but that was the only change. It bakes up perfect in the 1 pound loaf pan. I could not resist trying the loaf hot so I sliced off the ends & put lemon butter on one, nothing on the other. Both pieces were fantastic!
Thanks for sharing, Linda! So glad you enjoyed it!
The bread is out and it took an hr for the bread to bake in the oven ( bunt pan), very beautiful and will be making all the bread recipes of this type and gifting them.
So glad you enjoyed it! You can find all of my variations here including almon, orange, cranberry, cinnamon and more!
Wish there was somewhere in the comment part where I could send a picture of the finished product.
I’m working on integrating that but it’s been tricky because it can slow the site down.I would LOVE for you to share in my Celebrating Simple Facebook group dedicated to just that! Glad you enjoyed it!
Made the bread, didn’t use a loaf pan instead I used a bunt pan, not out of the oven yet but with the oven light on and looking at it , it is risen to the top and the smell is Devine. Hope it tastes as good as it looks and smells.
Thanks for sharing, Violet! It’s so simple and sweet.
I really appreciated the nutritional info. I assume that is for one serving. Am I correct? If so what is considered a serving? Could you send the reply to my e-mail please. Thanks so much. Helen
A single slice, enjoy!
Love your recipe and idea as a gift.
Thank you, Sue! Have a beautiful weekend!
Love this bread, can you add bananas?
I haven’t tested it but it should work wonderfully!
Thank you for this lovely recipe! Can I add pumpkin? If so, how much? Also, can I use disposable aluminum pans? Does this material hold the heat as it needed during the baking? Thanks!
You can certainly use aluminum pans I always recommend doing the toothpick test because bake time varies depending on the dish you’re using, altitude and oven.
If you’re looking for a pumpkin bread recipe I have an amazing pound cake that is slightly more dense. Pumpkin replaces some of the butter/oil to achieve the right consistency. You can get my Pumpkin Pound Cake
Hey Julie,I follow you on Facebook. Such an elegant treats you make!
I have a huge collection of Nordic pans and was never able to find a no fail recipe . Is this recipe more towards a cake or a bread? Do you have a cake recipe for Bundt pans ? With what do u eat this ? Butter, jam ?
Thank you
Pearse
This is a bread, but ever so slightly cake like. I have best results in the Nordic bundts making pound cakes (and have an array of recipes you’ll enjoy here on my site). You’ll see in the video that this recipe works in a Nordicware loaf pan though! I really like using this baking spray – it works wonders with Nordic!
Delicious!! Thank you so much for a great recipe for bread using only staples!!
Thank YOU for sharing! I’m glad you enjoyed it! Don’t miss all my other sweet bread recipes! Perfect for gifting!
This recipe was delicious.
Thank you, Mary!
Its was great
Great recipe?
Quick and easy but best of all so tasty!!
Thank you for sharing!
Very nice quick tea bread. I put half the batter in my prepared loaf pan, sprinkled it with cinnamon & sugar (which I use for pancakes), topped it off with the rest of the batter and Hey Presto – I got a Cinnamon Cake Bread. Will definitely use this recipe again.
Excellent! I substituted MCT/coconut oil instead of veg/olive oil; just experimenting…
THANK YOU for sharing! I’m sure others love knowing that variation works as well!
This is sooo good and it is excellent for Strawberry Shortcake! I sliced it and put sliced strawberries with their syrup and a dollop of whipped cream. It was so tasty!
Such a delicious way to enjoy it – thanks for sharing!
Excellent ????
Can this be made as gluten free?
Could you use Heavy Cream instead of the Milk I made it per your instructions and was great !!!
haven’t tested it, but you should be able to without issue! So glad you enjoyed it!
Delicious and not very sweet so goes well with dinner. Easy to make. Made recipe as presented however did not have vegetable oil on hand so used Grapeseed oil. Cooked in 2 aluminum foil loaf pans I picked up from the store and they worked great. Family loved it. Highly recommend.
Thanks for sharing! Hope you had a Happy 4th!
Hi, im a newbie. when you say add dry ingredients until just moist. Does it mean, there are still lumps of flour?
Thanks!
It doesn’t need to be completely smooth. The goal is to combine the ingredients and not overbeat. Nothing tragic will happen, it just yields the best results. Enjoy!
My family and friends love it! It is super easy. Thanks for sharing!
I have been looking for an easy bread to make for my family. This is by far the biggest hit. My husband asks for this bread all the time now. Thanks. Great recipe
Yay! Thank you for sharing, Chrissy! So glad you enjoyed it!
Absolutely loBve this bread! It’s my go to recipe for breakfast and snack.
So glad you enjoy it, too! Thanks for sharing!
Look so easy my little girl will love making this x
Thanks, Nicola! My girls love adding their favorite fruits and candies. I can’t wait to hear what you think!
How long will this cake be good left out at room temperature… Also can you freeze it ??? Thanks, Angie
Great question, Angie! I added detailed information for both in the post. Enjoy!
Great bread…but a little too sweet !!! Should I decrease the amount of sugar by chance ???
You definitely can or you can smother it in butter.
We made the sweet bread and added semi sweet chocolate chips…. it turned out great! Love this recipe!
Thank you, Deanna! Who can resist chocolate chips!
This is the best recipe ever. I started making it about a month ago. I have made it at least 14 times since then. The recipe is easy and so delicious! I have made it with a variety of additions and every one of them came out fabulous. The first time I made it I forgot to put the oil in. When I remembered (only because I looked at the counter and it was still sitting there) I was going to pull it out of the oven and throw it away. I said the heck with it. I will let it finish baking and see how it comes out. We loved it. Of course it was even better when I made it correctly. Thank you so much for this great recipe.
Thank you, Patti! I’m so glad you love it, too! I truly appreciate you stopping by to share!
Yummy
Very good!
Very good recipe, I made full recipe but used one loaf pan for plain bread, then 2 with blueberries & 1 with cinnamon sugar (sprinkled in after half filling pan & rest on top). Definitely give yourself extra room to rise( I didn’t but just had to cook little longer) ?
Thanks, Angelett! Sounds like a delicious twist! I have a cinnamon bread recipe you should try, too! Have a beautiful week!
So easy to make! And is great as cupcakes
This is perfect! So tender and just the right amount of sweetness
Love it..added some vanilla.
Doubled the recipe , Baked these in mason jars and they came out amazing! Add some ribbon , give as gifts are seal the lid and freeze fo4 later date!!
So glad you enjoyed them!
What a perfect bread. So delicious! I keep thinking of pulling it right out of the oven cutting a big piece and adding some butter … YUM!!!
Hi, this recipe is easy to follow. I cut the recipe in half so I only bake 1 loaf but it turns out really good..thank you for sharing your recipe.
I have tin 2-pound loaf pans. If giving as gifts I don’t remove from pans when cooking, correct?
Correct! Enjoy!
I love making mini sweet breads! Thank you for the recipe!
Turned out lovely! Thank you for sharing this. 🙂
If I can’t find the mini ceramic loaf pans what should I buy I know the grocery stores carry the foil ones but how long would I cook the sweet bread if I use these… or do you have a better suggestion if I cannot find the mini ceramic loaf pan
You can use paper or foil – just reduce baking time 5 minutes and do the toothpick test to see when it comes out clean. Enjoy!
Mine turned just like the picture. I made a big loaf and a small one. It is delicious. Will make it again.
Do you have a recipe like this for plain white bread. I had one and it was so easy and simple to make.
I don’t…do you still have yours? I’d love to try!
My family loved it. It was easy to make. I had all the ingredients at home.
I love sweet bread and this recipe was so easy to make! Thanks!
Easy to do it; I use less sugar and was very good. The whole family enjoyed the bread!
This was so good! My kids loved it!
What are the dimensioms of the loaf pans? I plan on buying mini paper pans in bulk but they look super small!
Recipe looks great, going to be my holiday gifts this year!
You can use any size and adjust baking time using the toothpick test, enjoy!
This looks so delicious! It would be great served with fresh berries!
This looks AMAZING! I need to make this soon!
I love making sweet bread! I love eating it even more!
Your pictures are gorgeous and this recipe has me drooling! I can’t wait to make it now!
This is one of my favorite go to recipes!
I love this sweet bread I use wheat flour and add raisins. I tried with both flour. Both very nice, it only last a few hours in my house.
Thanks for sharing! Sounds like a delicious twist!
Thank you for this recipe! It tastes wonderful without any changes! It is also quick, with minimal ingredients but has SO much potential for additions too. 🙂 Staple in my book now!
So glad you enjoyed it, Jennifer and really appreciate you returning to share! Have a beautiful week!
Thank you for the recipe for easy sweet bread. I wanted something a little different to have with tea, cheese and fruit and this was a perfect alternative to crackers. I did not have enough milk on hand so I used vanilla almond ‘milk’ and it produced a dense and delicious bread. I find that the vanilla and almond flavours are mild in this milk; I did not add sugar to the top of the loaf in case the vanilla almond milk would add too much sweetness but I found it just right.I will have this bread with soup, scrambled eggs or simply with a little butter or preserves as a snack.The recipe yield was one loaf (9.25 x 5.25 x 2.75 inch pan) plus 6 ‘robust’ muffins.Thanks for the warning to leave an inch between the top of the batter to the rim of the baking pan as the bread rises beautifully.
Thanks for sharing your variation! So glad you enjoyed it. I’m sharing carrot cake bread next week! Have a beautiful weekend!
I made the bread and it was delish, but I wanted less mess (in terms of cutting it because of crumbs and whatnot) and to be able to take it in my lunch easier. So I tried making them into muffins, and trying not to brag, but it was an awesome idea. It eliminates the issue of end pieces (my family hates end pieces) and they are the perfect size with less mess. If you follow the same recipe, fill each cup halfway and bake for 20-35 minutes. Keep an eye on them because (this happened for me) some of the batches cooked at different rates. I had an outcome of just over 2 1/2 dozen muffins. I hope people enjoy the bread as muffins as much as me and my family!
5 minutes! This is amazing!
Thank you for another easy recipe! It’s a new favorite!
Is the dough thick enough to pad out, add almond paste mixture, roll and cut for buns?
It is not – it can be made into muffins though
This is the best bread – I received it as a gift over Christmas and my friend led me to your site. We just made it over the weekend and devoured it!
My family LOVES this bread! We eat it with a little butter.
Question: what sizes are the 6 mini-loaf pans? I will not have time to order online & no Michael’s is nearby. (Want to make it this weekend yet for something Monday.) thank you!
You can also use 2 standard loaf pans or half the recipe for one – just careful to not overfill and increase baking time. Enjoy!
Just finished baking mine with a glass pan on a sand oven…whoop! Whoop! It’s so tasty, I don’t know whether it’s a bread or cake all the Same it’s yummy. Thanks Julian. I added vanilla flavor.
Thanks for sharing, Jennifer! Do you mind clicking on the star rating to help other readers? I’d really appreciate it. Hope you have a great week!
omg!!! I got a new mixer for christmas and thought I would try this recipe! Sweet Lordy, my husband and daughter are stuffing their face with the first loaf. I made 2 loafs and it came out absolutely perfect. This will be my go to recipe! Thank you so much and god bless you!!!
Congratulations! Having a mixer is so fun! You’ll have to whip up one of my cookie cakes next. Enjoy!
Thanks, Lucy! Do you mind clicking on the star rating to help other readers? I’d really appreciate it. Hope you have a great week!
Loved it,made it 3x already,thank you
Yay! Hope you had a Merry Christmas!
Hello. I am new here and very interested in making this recipe. I have several tin loaf pans I am planning to use and the pan size is 8 in. x 3 3/4 in. x 2 1/2 in. How long would you recommend to bake?
Tin bakes faster – not sure on those measurements but I’d watch time and use the toothpick trick (when it comes out clean, it’s done). Enjoy!
Hi, soooo delicious!!! Thanks so much for this simple but tasty recipe. I can’t wait to make another batch with raisins or fruits.
Thanks, Ilana! Do you mind clicking on the star rating to help other readers? I’d really appreciate it. Hope you have a great week!
Delicious I halfed the recipe and used self-rising flour because I ran out of regular flour. My family loved it. He had 4 huge slices. Great recipe.
So glad you enjoyed it! Thanks for coming back to share. Have a beautiful week!
Thanks, Karen! Do you mind clicking on the star rating to help other readers? I’d really appreciate it. Hope you have a great week!
is this recipe only used if you’re making 6 loafs? Or, can it be used if you’re making 1/2 loafs of bread?
It’s for 6 mini loaves, but you can add baking time to make 2 1.5 lb loaves.
Hi Julie, I tried your recipe and it is awesome. pretty simple to make and tastes great, I did so some substitutions, for milk, I used condensed milk and for oil, I used olive oil. I have made it like uncountable times now.
So glad you enjoy it as well! Thanks for taking the time to return to share!
Thanks, Rah! Do you mind clicking on the star rating to help other readers? I’d really appreciate it. Hope you have a great week!
Just found this recipe for use with Michaels’ mini-loaf pans so it was a great fit! Needed something with simple ingredients that would still be special. Giving 4 as teacher gifts; we had two extras for us and they are so good! Thank you!
So glad you love it, too!
Can I made it without milk??
I haven’t tested it without milk, but that’s what makes it moist.
Would love to try this..was thinking of marbling it. Sny syuggestions how to do this?
You can swirl in just about anything, but cinnamon sugar always makes a beautiful marble. Enjoy!
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! ????
I wish you could, too! I am hoping to add that capability with my site redesign in June. I love how you’re mixing it up! Enjoy!
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.
Yay! So glad you enjoyed it. Have a beautiful weekend!
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!
What a great idea! I’ve never swirled in preserves, but I plan to this weekend thanks to your recommendation. Have a beautiful day!
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.
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.
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!
I’m not sure about the oven, it may be running hotter. I’ll use my thermometer and bake it with less time when I try this recipe again. Once I get this right, I’ll do again with blueberries. Yum. Thanks Julie.
Oh yum! Have a beautiful day!
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!
YIKES! Thank you SO much for letting me know. Have a beautiful New Year.
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!
Oooh! I can’t wait to try it for New Year’s! Thanks for sharing!
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?
I would have to test pumpkin as it would change the consistency. I recommend just using stir ins. Enjoy!
Instead of using vegetable oil, could canola or olive oil be substituted?
I would substitute butter instead, I don’t think you’ll appreciate the flavor of olive oil in a sweet bread. Enjoy!
Wow! Thank you so much for your quick response!
As soon as I try this out I’ll post the results! Fingers crossed!
I try ????
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!
I don’t see why that wouldn’t work! If you try it, let me know! It sounds like a fun and yummy twist to the recipe!
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!
I would use a hand mixer if you have one, but a whisk will do, it will just take a little more effort. Enjoy!
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
I’m so glad you enjoyed it as well! Have a beautiful day!
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?
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.
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.
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
This is an easy recipe to start with! Just follow the recipe at the end of the post and enjoy!
boring the recipe is so short
Most of my recipes are simple and sweet as both my readers and I enjoy them that way. You can always add nuts, fruits, or chocolates to the sweet bread to make it more interesting if you’d prefer.
I like short and sweet 🙂
Enjoy!
Wow, I love the idea of giving these as gifts! Those loaf pans will make such a wonderful presentation!!! Thanks, Julie.
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!
More of a muffin/cake style
How sweet does this bread taste?
It’s a subtle, not-too-sweet, but still a treat!
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:)
Thank you, Mindy! Ah, you’re so sweet. I would love that. Have a beautiful holiday weekend.
The loaf in your photo appears to have sugar sprinkled on top but it’s not mentioned in your recipe. Did you do that?
Linda
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!
I baked these day before yesterday to go with a Navy Bean soup I made and they were delicious!!! Thanks for sharing
What a delicious pairing! So glad you enjoyed it.
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!
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!
Would putting less sugar in the batter affect the result of the bread?
It won’t effect the rise if that’s what you’re asking, but obviously will be a less sweet, sweet bread. Enjoy!
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?
I would do a half cup of fruit or nuts or 1/4 of each. If you want it flavored like orange bread, I’d substitute orange extract (vs vanilla)
Baking right now…I read this comment and panicked because I thought I missed the vanilla. There is no vanilla in this recipe, right?
Jen
Correct, you can always put a teaspoon in, but don’t have to!
Can you use butter instead of oil?
You should be able to, but I have not tried it. Let me know if you do!
Thank you so much for this delicious recipe!
I’m glad you enjoyed it! Have a beautiful Valentine’s Day!
Hi,
If I make it in a regular size loaf pan, will it make one or two?
1
Just made these tonight. Didn’t have loaf pans so I made them into cupcakes and they turned out delicious!
Thanks for taking the time to share! I’m so glad you enjoyed them as well. Have a great week!
hi
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 .
Thanks.
The most likely reason would be if you overfilled your loaf pans, second if you omitted baking powder.
350 degrees? There are a mistake, I think.
Yes, I bake them at 350 degrees fahrenheit. Enjoy!
Please tell me what kind of flour to use.
All purpose. Enjoy!
Hi,
If I don’t have mini loaf pans, would the full amount of batter fit into a regular 9×5 loaf pan?
Thanks.
Of course, just bake it 5-10 minutes longer. Enjoy!
I just baked this in a 9×5 inch loaf pan and it overflowed. Do not put it in a 9×5!
I love those napkins. Where are they from? Thanks… lovely cake!!!
Thank you! They’re from Pottery Barn.
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?
Thanks
They’re usually in holiday at Michael’s on end caps. List price is $1.99 and they’re 50% off. I actually just picked up a few more yesterday. Maybe call?
Thank you for your reply. I double checked Michael’s online and they do list them under holiday, available in stores only. There is not a store close but a drive may be worth the effort.
Diane
Oh no! Maybe someone who will be in the area can shop for you 😉 I hope you enjoy a beautiful holiday season, Diane!
They just had some of these at Michaels for 89 cents! Not sure how long the sale was/is!
Even better! Thanks for sharing!
The Dollar Tree…Dollar Store…..etc
Thanks, Paula!
I am new to your blog and love it! How long do you bake the 6 mini loaves for the sweet bread?
Welcome! It’s nice to have you! 40 minutes, enjoy!