If you’ve ever wanted fresh bread without waiting hours for dough to rise, this recipe is your new go-to. It’s quick, reliable, and uses basic pantry ingredients. You’ll get a warm, golden loaf with a tender crumb and a slightly crisp crust—all without yeast.
Perfect for breakfast, soup night, or a last-minute dinner side. Once you make it, you’ll want to keep the ingredients on hand at all times.
What Makes This Recipe So Good
- No yeast, no rise time: Baking powder and baking soda do the lifting, so the loaf goes straight into the oven.
- Ready in about an hour: From mixing to slicing, it’s fast and simple.
- Great texture: Moist and tender inside with a lightly crisp crust.
- Pantry-friendly: Uses common ingredients you likely already have.
- Versatile: Add herbs, cheese, or sweet mix-ins to match the moment.
What You’ll Need
- 2 1/2 cups (315 g) all-purpose flour (spooned and leveled)
- 1 tablespoon granulated sugar (adds light sweetness and helps browning)
- 1 teaspoon fine salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (240 ml) buttermilk (see note for substitute)
- 1/2 cup (120 ml) milk (whole or 2%)
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg (room temperature if possible)
- Optional: 1–2 tablespoons olive oil or melted butter to brush on top
No buttermilk? Make a quick substitute: stir 1 tablespoon lemon juice or white vinegar into 1 cup milk. Let it sit for 5 minutes until slightly thickened.
How to Make It
- Prep the pan and oven: Heat the oven to 375°F (190°C).
Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the pan and parchment.
- Mix dry ingredients: In a large bowl, whisk the flour, sugar, salt, baking powder, and baking soda until well combined. This prevents pockets of leavening.
- Whisk wet ingredients: In a separate bowl or large measuring cup, whisk the buttermilk, milk, melted butter, and egg until smooth.
- Combine gently: Pour wet ingredients into the dry.
Stir with a spatula just until no dry streaks remain. The batter will be thick and slightly lumpy—don’t overmix.
- Fill the pan: Scrape the batter into the prepared pan and smooth the top. If you like, brush with a little olive oil or melted butter for a deeper golden crust.
- Bake: Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
If the top is browning too quickly, tent loosely with foil.
- Cool: Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a rack. Cool at least 20 more minutes before slicing so it sets properly.
- Serve: Slice with a serrated knife. Enjoy warm with butter, honey, or jam, or use it for toast and sandwiches.
Storage Instructions
- Room temperature: Wrap the cooled loaf tightly or store in an airtight container for up to 2 days.
It’s best the first day.
- Refrigerator: Keeps 4–5 days when wrapped well, but the crumb may firm up. Toast to refresh.
- Freezer: Slice the loaf, wrap pieces individually, and place in a freezer bag for up to 3 months. Toast from frozen or thaw at room temp.
- Reheating: Toast slices or warm the whole loaf, wrapped in foil, at 300°F (150°C) for 10–12 minutes.
Benefits of This Recipe
- Faster than yeast bread: No proofing or kneading.
- Beginner-friendly: Simple steps and forgiving batter.
- Minimal equipment: One bowl for dry, one for wet, and a loaf pan.
- Customizable flavor: Sweet or savory add-ins work beautifully.
- Budget-friendly: Basic ingredients, no special flour needed.
What Not to Do
- Don’t overmix the batter. Overmixing makes the bread tough and dense.
Stop as soon as the flour disappears.
- Don’t skip measuring accurately. Too much flour leads to a dry, crumbly loaf. Spoon flour into the cup and level it off.
- Don’t use expired leaveners. Old baking powder or soda won’t lift the bread properly.
- Don’t cut too soon. Slicing while hot makes the loaf gummy. Let it rest to set the crumb.
- Don’t bake at the wrong temperature. An oven that’s too hot or too cool can cause underbaking or a pale crust.
Preheat fully.
Recipe Variations
- Cheddar Herb: Fold in 3/4 cup shredded sharp cheddar and 2 tablespoons chopped fresh chives or parsley. Sprinkle extra cheese on top.
- Garlic Parmesan: Add 1 teaspoon garlic powder and 1/2 cup grated Parmesan. Brush the top with garlic butter after baking.
- Honey Oat: Increase sugar to 2 tablespoons and add 2 tablespoons honey.
Fold in 1/2 cup rolled oats; sprinkle oats on top.
- Cinnamon Raisin: Stir in 1 teaspoon cinnamon, 1/3 cup raisins, and 1 tablespoon extra sugar. Great for breakfast and toast.
- Whole Wheat Blend: Replace 1 cup of all-purpose flour with whole wheat. Add 1–2 tablespoons extra milk if the batter seems too thick.
- Everything Topping: Sprinkle the top with everything bagel seasoning before baking for a savory, crunchy crust.
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FAQ
Can I make this without buttermilk?
Yes.
Mix 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit for 5 minutes. You need the acidity to react with the baking soda, so don’t skip this step.
Can I use nondairy milk?
Yes. Use your favorite unsweetened nondairy milk and add 1 tablespoon lemon juice or vinegar to create acidity.
The texture may be slightly different, but it still works well.
How do I know when it’s done?
The top should be golden and a toothpick in the center should come out clean or with a couple of moist crumbs. The internal temperature should be around 200°F (93°C) if you use a thermometer.
Can I bake this in a different pan?
Yes. A 9 x 5-inch loaf pan works but may bake faster and produce a slightly shorter loaf.
You can also make 10–12 muffins; start checking at 16–18 minutes.
Why is my loaf dense?
Common causes are overmixing, too much flour, or expired baking powder/soda. Measure carefully and mix only until combined.
How can I make the crust crispier?
Brush the top with oil or butter before baking and bake on the middle rack. For extra color, leave the loaf in the hot oven for 2–3 minutes after turning it off.
Is this bread sweet or savory?
It’s lightly sweet and neutral, similar to an Irish soda bread base, so it pairs well with both sweet spreads and savory dishes.
Final Thoughts
This easy no yeast bread is simple, quick, and dependable—perfect for busy weeknights or when you just want warm bread without the wait.
With a tender crumb and endless variation options, it fits right into everyday cooking. Keep the basic formula handy, and you’ll always have fresh bread on the table in under an hour.
Easy No Yeast Bread You Can Make Anytime - Simple, Fast, and Delicious
Ingredients
- 2 1/2 cups (315 g) all-purpose flour (spooned and leveled)
- 1 tablespoon granulated sugar (adds light sweetness and helps browning)
- 1 teaspoon fine salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (240 ml) buttermilk (see note for substitute)
- 1/2 cup (120 ml) milk (whole or 2%)
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg (room temperature if possible)
- Optional: 1–2 tablespoons olive oil or melted butter to brush on top
Instructions
- Prep the pan and oven: Heat the oven to 375°F (190°C).Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the pan and parchment.
- Mix dry ingredients: In a large bowl, whisk the flour, sugar, salt, baking powder, and baking soda until well combined. This prevents pockets of leavening.
- Whisk wet ingredients: In a separate bowl or large measuring cup, whisk the buttermilk, milk, melted butter, and egg until smooth.
- Combine gently: Pour wet ingredients into the dry.Stir with a spatula just until no dry streaks remain. The batter will be thick and slightly lumpy—don’t overmix.
- Fill the pan: Scrape the batter into the prepared pan and smooth the top. If you like, brush with a little olive oil or melted butter for a deeper golden crust.
- Bake: Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.If the top is browning too quickly, tent loosely with foil.
- Cool: Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a rack. Cool at least 20 more minutes before slicing so it sets properly.
- Serve: Slice with a serrated knife. Enjoy warm with butter, honey, or jam, or use it for toast and sandwiches.