Sweet Bread

4.83 from 328 votes

Mix up this delightfully easy Sweet Bread in just 5 minutes with staple ingredients for breakfast, brunch, snack or dessert! This highly rated reader favorite recipe is incredibly moist, delicious and versatile.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: slices

Author: Julie Blanner

Ingredients

2 cups white granulated sugar
4 cups all purpose flour spoon into measuring cup for accuracy
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
2 cups milk
⅔ cup vegetable oil

Instructions

Grease 6 miniature loaf pans and preheat oven to 350℉.
In a medium mixing bowl, add flour, sugar, baking powder and salt. Whisk to combine and set aside.
2 cups white granulated sugar, 4 cups all purpose flour, 2 tablespoons baking powder, 1 teaspoon salt
In a large mixing bowl or stand mixer fitted with the whisk attachment, add eggs, milk and vegetable oil. Beat on low speed until just combined.
2 large eggs, 2 cups milk, ⅔ cup vegetable oil
Fit mixer with paddle attachment or using a spatula, gradually add dry mixture to egg mixture until just moist and incorporated.
Pour batter into prepared loaf pans an inch below to compensate for rise. Optional: sprinkle sugar on top to garnish.
Bake in the center of preheated oven 40 minutes or until a toothpick inserted into the center of the loaves comes out clean. For alternative loaf pan sizes, see bake times in notes below. Allow to cool slightly before slicing and serving.

Video

Notes

Substitutions

Vegetable Oil - Vegetable oil makes the bread incredibly moist, with a light and delicate crumb. I substitute with canola oil or melted butter when needed.

Baking Alternatives

Large Loaves - This batter yields 2 - 1 pound loaves or cut the recipe in half for just 1 loaf. Bake 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. These instructions apply to ornate loaf pans as well.
Muffins - Grease miniature muffin tin and fill each tin ⅔ full. Bake 12 minutes or until slightly golden and just set.

Suggested Toppings

For a more decadent loaf or dessert, after it cools, I top it off with class Glaze, Cream Cheese Glaze, Orange Glaze, Lemon Glaze or Apple Glaze.

Mix In Suggestions

Adding mix-ins will result in more batter volume. Do not overfill loaf pans to prevent them from overflowing as the bread rises.

Fold in up to 1 cup of fresh or dried fruit. Apples, cranberries, strawberries, oranges, blueberries, blackberries are all favorites.

Fold in up to ½ cup chopped walnuts, pecans or candied nuts.

Fold in up to ½ cup chocolate chips, white chocolate chips or chunks before baking.

Add up to 1 tablespoon extract. Lemon, orange, almond and vanilla extract are my favorites.

Storage Tips

Store in an airtight container or covered tightly in plastic wrap at room temperature up to 5 days or in refrigerator up to 1 week. To freeze, cover tightly in heavy foil or plastic wrap and place in a freezer bag or airtight container, and freeze up to 3 months for maximum freshness. Bring to room temperature to serve.

Nutrition