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!
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.
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.
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!
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.
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.