Quick Bread Recipe With Yeast

I always appreciate a recipe that delivers big flavor without a huge time investment. When you’re craving a slice of warm, homemade bread but don’t have all day for rising and kneading, this quick bread recipe with yeast is the perfect solution. We’re skipping the long traditional proofing and opting for a simple, short rest that delivers a soft, fluffy texture in a fraction of the time. This recipe combines a fast-acting yeast dough with a vibrant dark cherry filling and fragrant orange blossom glaze, making it ideal for brunch or an afternoon treat. This family-friendly twist balances speed and flavor, without compromising on that satisfying homemade feel. Get ready to bake a beautiful loaf that looks impressive but comes together with minimal effort. This quick bread recipe with yeast streamlines the process, letting you enjoy fresh bread faster.

Ingredients

• Whole Milk, warmed to 40-46°C (105-115°F): 240 ml (1 cup). This temperature range is essential for activating the yeast; avoid milk that is too hot as it can kill the yeast. For a richer crumb, use whole milk, but you can also substitute non-dairy milk (like almond or oat milk).
• Instant Dry Yeast: 7 g (2 ¼ teaspoons). The leavening agent that makes this a quick bread recipe with yeast. Ensure your yeast is fresh by checking the expiration date on the package.
• All-Purpose Flour: 360 g (3 cups). The base for the dough structure. Measure by scooping the flour gently into the measuring cup and leveling off to avoid a dense loaf.
• Granulated Sugar: 50 g (¼ cup), divided. A small amount in the dough helps activate the yeast and balances flavors, while the rest adds sweetness to the filling.
• Unsalted Butter, melted and cooled: 60 ml (¼ cup) plus 15g (1 tablespoon) for greasing. Adds richness and tenderness. Make sure the butter is cooled before adding it to avoid scrambling the egg or killing the yeast. If using salted butter, reduce the fine sea salt by ¼ teaspoon.
• Large Egg, room temperature: 1. Acts as a binder and adds structure to the dough. Using a room temperature egg incorporates more easily into the dough ingredients.
• Fine Sea Salt: 5 g (1 teaspoon). Crucial for enhancing flavor and balancing the sweetness of the fruit filling and glaze.
• Pitted Dark Sweet Cherries, fresh or frozen: 300 g (2 cups). The primary flavor component of the filling. Frozen cherries work just as well as fresh and are convenient year-round; there’s no need to thaw them first.
• Cornstarch: 15 ml (1 tablespoon). Used as a thickening agent for the cherry filling to keep the swirls distinct during baking. Combine with orange blossom water before adding to the cherries to create a slurry and avoid lumps.
• Orange Blossom Water: 30 ml (2 tablespoons), divided. Adds a unique fragrant, floral note to the filling and glaze. Use sparingly as instructed to avoid an overpowering perfume.
• Powdered Sugar, sifted: 120 g (1 cup). Forms the base of the quick glaze for the finished loaf. Sifting removes lumps and ensures a smooth, glossy glaze.

Instructions

1. Activate the Yeast. In a large bowl, combine the warmed milk, instant dry yeast, and 1 tablespoon of the granulated sugar. Stir gently with a whisk or fork. Let the mixture sit undisturbed for 5-10 minutes until you see a frothy layer form on top, indicating active yeast. If no foam appears, start over with fresh yeast and ensure milk is not too hot.
2. Combine Wet and Dry Ingredients. To the activated yeast mixture, add the melted and cooled butter, the room temperature egg, and the vanilla extract. Whisk gently until fully incorporated. In a separate large bowl, whisk together the all-purpose flour, remaining granulated sugar, and fine sea salt. Add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a shaggy, cohesive dough forms.
3. Knead and Rest the Dough. Turn the shaggy dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough becomes smooth and elastic; avoid adding too much extra flour. Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let rest for only 10-15 minutes while you prepare the filling. If the dough feels dry, splash in 1-2 tablespoons of extra milk or water as you knead. This quick bread recipe with yeast only requires a short rest before assembly.
4. Prepare the Dark Cherry & Orange Blossom Filling. In a small saucepan, combine the pitted cherries, water, and 1 tablespoon sugar. Simmer over medium heat for 5-7 minutes until cherries soften and release juices. Whisk cornstarch with orange blossom water to create a slurry, then stir into the simmering cherries. Continue to cook for 1-2 minutes, stirring constantly until the mixture thickens significantly. Remove from heat and mash the cherries lightly with a fork, then let the filling cool completely. I find that making the cherry filling a day ahead and chilling it in the fridge makes assembling this quick bread recipe with yeast even faster on baking day.
5. Assemble the Swirl Loaf. Lightly grease a 9×5 inch (23×13 cm) loaf pan. Roll the rested dough into a rectangle approximately 12×16 inches (30×40 cm) on a lightly floured surface. Spread the completely cooled cherry filling evenly over the rolled dough, leaving a ½ inch border on one of the long edges. Starting from the opposite long edge, roll the dough tightly into a log, ensuring the seam is pinched shut.
6. Second Rise and Baking. Place the rolled log into the prepared loaf pan, seam-side down. Cover loosely and let it rise in a warm spot for 45-60 minutes, or until nearly doubled in size and puffy. Preheat your oven to 350°F (180°C). Bake the quick bread for 30-35 minutes, or until golden brown on top and a skewer inserted comes out clean. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil for the remaining bake time.
7. Glaze and Serve. Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Prepare the glaze by whisking together the sifted powdered sugar, orange blossom water, and milk until smooth and pourable. Drizzle the glaze generously over the cooled loaf and serve immediately for best flavor and texture. This quick bread recipe with yeast will have a beautifully soft crumb when done.

The Quick Rise Advantage: Why This Recipe is So Fast

Traditional yeast breads require hours of proofing to develop deep flavor and complex structure. This quick bread recipe with yeast bypasses that lengthy process by focusing on efficiency. The method relies on a short initial rest (10-15 minutes) and a subsequent rise (45-60 minutes) after assembly. This allows the yeast to work quickly, creating enough carbon dioxide for a soft, fluffy crumb without compromising texture. It gives us the best of both worlds: a satisfying, bread-like structure that’s much faster than a standard loaf, making it great for easy dinner ideas.

Smart Swaps for Your Quick Bread Recipe with Yeast

Cherry alternatives

If dark cherries aren’t available, try using blueberries, raspberries, or chopped apples. Adjust cook time for the filling as needed, and keep the cornstarch slurry to prevent a watery center. A great convenience shortcut is using store-bought fruit jam instead of making a fresh filling. This quick bread recipe with yeast adapts beautifully to different fruit flavors, offering a versatile meal prep option.

Orange Blossom substitute

If you can’t find orange blossom water, substitute a teaspoon of orange zest and a tablespoon of fresh orange juice in the filling. For the glaze, replace the orange blossom water with vanilla extract or additional milk for a simpler flavor profile. This maintains a light and bright taste without the floral note.

Make it dairy-free

Use non-dairy milk (like almond or oat milk) for the dough. Substitute the butter with a neutral oil (like grapeseed oil) or a plant-based butter alternative. The dough will still be rich and pliable with these swaps. Ensure the non-dairy milk is unsweetened to avoid altering the flavor profile.

FAQs: Troubleshooting Your Yeasted Quick Bread

Why use yeast in a quick bread?

Using yeast provides a superior texture that is softer, fluffier, and more bread-like than a traditional quick bread leavened with baking soda or powder. It offers a slightly richer flavor profile and a satisfying chew, making it a healthy eating choice compared to store-bought options.

How do I know if my yeast is active?

After combining the yeast with warm milk and sugar, let it sit for 5-10 minutes. If the top becomes frothy or foamy, the yeast is active and ready to use. If it remains flat, your yeast is likely expired, or the milk was too hot (over 120°F/49°C) and killed the cultures.

Can I use fresh cherries instead of frozen?

Yes, fresh cherries are great. Just make sure they are pitted before starting the filling. The liquid content of fresh vs. frozen cherries is very similar for this cooked filling, so the results will be consistent. I’ve found that frozen cherries often save time and are cheaper in the off-season.

What if my dough isn’t rising?

Ensure your kitchen environment is warm (around 75°F or warmer). A cold kitchen will significantly increase rise time. The most common cause of non-rising dough is expired yeast or milk that was too hot. If you are baking in the winter, try placing the dough near a sunny window or in a slightly warmed oven (turned off). This quick bread recipe with yeast needs warmth for best results.

Can I freeze this quick bread recipe with yeast?

Yes, once the loaf has cooled completely, wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight on the counter before serving; reheat slices in the oven at 300°F (150°C) for 10 minutes.

How do I prevent the filling from leaking out?

Ensure you roll the dough tightly when creating the log and pinch the seam completely shut. Also, ensure the filling is completely cool before spreading it on the dough. If the filling is warm, it will melt the butter in the dough, causing it to tear and leak during the rise and bake.

Conclusion

This dark cherry and orange blossom swirl loaf proves that you don’t need hours of proofing to achieve a homemade yeast bread that tastes incredible. It’s the ultimate quick bread recipe with yeast for when you want something special for breakfast or dessert. Pin this recipe now and give it a try this week—your family will thank you!

quick bread recipe with yeast

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• Author: Rachel Morgan
• Total Time: 125 minutes
• Yield: 10 servings 1x
• Diet: General

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Description

This quick bread recipe with yeast creates a soft, fluffy loaf much faster than traditional methods, featuring a vibrant dark cherry filling and fragrant orange blossom glaze. It requires only a short rest and rise, making it perfect for brunch or a satisfying treat with minimal effort.

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Ingredients

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• 240 ml (1 cup) whole milk, warmed to 40-46°C (105-115°F)
• 7 g (2.25 teaspoons) instant dry yeast
• 360 g (3 cups) all-purpose flour
• 50 g (0.25 cup) granulated sugar, divided
• 60 ml (0.25 cup) unsalted butter, melted and cooled, plus 1 tablespoon for greasing
• 1 large egg, room temperature
• 5 g (1 teaspoon) fine sea salt
• 300 g (2 cups) pitted dark sweet cherries, fresh or frozen
• 15 ml (1 tablespoon) cornstarch
• 30 ml (2 tablespoons) orange blossom water, divided
• 120 g (1 cup) powdered sugar, sifted

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Instructions

1. Activate Yeast: Combine warm milk, yeast, and 1 tablespoon of granulated sugar in a large bowl. Let sit for 5-10 minutes until frothy.
2. Combine Dough Ingredients: Add melted butter, egg, and vanilla extract to the yeast mixture. In a separate bowl, whisk together the flour, remaining granulated sugar, and salt. Add the wet ingredients to the dry, mixing until a shaggy dough forms.
3. Knead and Rest Dough: Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rest for 10-15 minutes while preparing the filling.
4. Prepare Cherry Filling: Simmer cherries and 1 tablespoon sugar in a small saucepan over medium heat for 5-7 minutes. Whisk cornstarch with orange blossom water to create a slurry; stir into cherries. Cook for 1-2 minutes until thick. Remove from heat, mash lightly, and cool completely.
5. Assemble Swirl Loaf: Roll rested dough into a 12×16 inch rectangle. Spread the cooled cherry filling evenly, leaving a half-inch border on one long edge. Roll tightly into a log from the opposite long edge and pinch the seam closed.
6. Second Rise and Bake: Place the log in a greased 9×5 inch loaf pan. Cover and let rise in a warm spot for 45-60 minutes, or until nearly doubled in size. Preheat oven to 350°F (180°C). Bake for 30-35 minutes, tenting with foil if browning too quickly.
7. Glaze and Serve: Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prepare the glaze by whisking powdered sugar, orange blossom water, and milk until smooth. Drizzle over the cooled loaf and serve.

Notes

For best results, ensure the melted butter and cherry filling are cooled completely before adding them to the dough. If the loaf begins to brown too quickly during baking, loosely tent it with aluminum foil. If using fresh cherries, ensure they are pitted first.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280 kcal
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 25 mg