Today we have an awesome collection of 27 Quick Bread Recipes just in time for baking season. I’ve also put together a list of quick bread baking tips so you can easily tackle any of these recipes with confidence.

Cranberry Almond Quick Bread

One of my favorite things to bake are quick breads. There’s a never-ending variety of recipes to try, they are easy to make and you can eat them for breakfast, as a snack or for dessert. However, as great as they are, some quick breads are loaded with way too much sugar and empty calories. That’s why I’ve collected several healthy quick bread recipes from the Healthy Seasonal Recipes archives, as well as a few of our food blogging buddies.

If you don’t know what a “quick” bread is compared to regular bread, let me back up a bit and explain: quick bread is leavened by either baking powder and or baking soda. Other breads are leavened by yeast which needs a bit of time to get going and rise, hence quick breads are, well, quicker. Quick breads actually encompass a whole category of baked goods that are leavened with “chemical” leaveners, that includes bundts, muffins and other shapes, but today I am focusing just on healthy quick bread loafs.

So, whether you’re looking for a low-carb, gluten-free, whole wheat or paleo recipe, this collection has you covered.

Tips for Success with Quick Breads

Measure Your Ingredients Accurately and Properly

  • Use liquid measuring cups for the wet ingredients and dry measuring cups for the dry.
  • When measuring your flour it’s better to stir it lightly with a spoon first and then spoon it into your measuring cup before leveling it off. It makes a big difference, believe me!

Don’t Over-Mix

  • Always add the wet into the dry ingredients.
  • Stir just until the ingredients are moistened. This way you don’t end up with a loaf that is dense enough to be used as a doorstop.

Check For Doneness

  • Check 10-15 minutes early. But not so many times that you let all the hot air out of the oven or deflate the bread before the structure is set up. 
  • The loaf is done if a toothpick inserted into the center comes out clean.

Cool It

  • Cool in the pan for at least 10 minutes (or whatever the recipe recommends).
  • Then cool on a wire rack.
  • It’s best to let the loaf cool completely before trying to slice it, so that it doesn’t fall apart. I know, I know, this part is crazy hard to do.

Recipes For Quick Breads

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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A close up of cranberry almond bread

27 Quick Bread Recipes

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5 from 1 review

  • Author: Katie Webster
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x


We rounded up 27 of our favorite healthier quick breads for you in this collection. If there’s one quick bread recipe you absolutely need to make, it’s this Almond Cranberry Bread. It is refined sugar-free and filled with whole grains. It’s the perfect treat during the holidays and makes a great gift!


  • 1 cup plus 2 tablespoons white whole-wheat flour
  • 1 cup almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, yolks and whites separated
  • 1/3 cup organic canola oil or avocado oil
  • 2/3 cup maple sugar or coconut sugar
  • 1/2 cup fat-free milk, lactose-free if desired
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 cup cranberries, roughly chopped in food processor
  • 1/4 cup sliced almonds
  • 1 tablespoon turbinado sugar, optional


  1. Preheat oven to 350ºF. Coat a 8.5×4.5×2.5-inch loaf pan with cooking spray.
  2. Whisk white whole-wheat flour, almond flour, baking powder, and salt in a medium bowl.
  3. Beat egg whites with a hand-held mixer on high until medium peaks form.
  4. Whisk egg yolks, oil, maple or coconut sugar, milk, vanilla, and almond extract in a large bowl. Add the almond flour mixture and stir to combine with a silicone spatula. Fold the egg whites into the batter until only a few streaks of whites remain. Fold in cranberries until just combined. Spread into the prepared baking dish. Top with almonds and turbinado (if using.)
  5. Bake until the bread has risen, is deeply golden brown and springs back when lightly touched on top, 45 to 50 minutes.


Storing Tip: Cover the bread with saran wrap and store at room temp for up to 3 days. Freeze for up to 2 months. 

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baked
  • Cuisine: American