This quick bread recipe is a simple soda bread that’s perfect to have on hand for busy weeknights or whenever you’re craving homemade bread in a hurry.
No need to wait for the dough to rise—simply mix your ingredients, shape the bread, and bake! Baking soda provides lift, so you can enjoy warm, delicious bread in less than an hour.
Serve it with honey butter or jam for breakfast or as a side dish with soups or stews.
How to Make Bread without Eggs
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 450°F (200°C) and line a baking sheet with parchment paper.
- Whisk flour, baking soda, and salt in a large bowl.
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- Make a well, add buttermilk and oil, and mix until just combined.
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- Transfer dough to a floured surface and pat it into a round loaf (1½ inches thick).
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- Place on the baking sheet and cut a shallow "X" on top.
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- Bake at 450°F for 15 minutes, then reduce to 400°F and bake for 20-30 minutes until golden brown. Serve warm.
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Camila's Tips and Variations
- If you'd like to make your own buttermilk, check out my easy method here.
- Don't overmix the dough – this will make your bread tough.
- Add 1-2 teaspoons of dried herbs like rosemary, thyme, or oregano to the flour mixture for added flavor.
- Mix in ½ cup of shredded cheese, such as cheddar or Parmesan, for a cheesy twist.
See More Bread Recipes
📖 Recipe
Quick Bread: No Rest, No Eggs!
This quick bread recipe is a simple soda bread that’s perfect to have on hand for busy weeknights or whenever you’re craving homemade bread in a hurry.No need to wait for the dough to rise—simply mix your ingredients, shape the bread, and bake! Baking soda provides lift, so you can enjoy warm, delicious bread in less than an hour.Serve it with honey butter or jam for breakfast or as a side dish with soups or stews.
Tools
- Measuring Cups & Spoons
Ingredients
- 400 g all-purpose flour (plus extra for dusting)
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 354 ml (1 ½ cups) buttermilk or homemade buttermilk (see Notes) Add more if needed 1 one tablespoon at a time
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 450°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt.
- Make a well in the center of the dry ingredients and pour in the buttermilk and oil. `
- Use a wooden spoon to gently mix the wet and dry ingredients until just combined. The dough should be soft but not wet and sticky.
- Lightly flour a work surface and transfer the dough. Don't knead the dough; instead, flip it over and pat it gently just to bring it together into a round loaf, about 1-½ inches thick. Be careful not to overwork it.
- Place it on the prepared baking sheet. Using a sharp knife, cut a shallow "X" on the top of the loaf (this helps steam escape during baking).
- Bake for 15 minutes, then turn the heat to 400°F (200°C) and bake for 20 to 30 minutes more. The top should be deep golden brown, and the bottom should sound hollow when tapped. Serve warm.
Notes
How to Store
Store leftover bread in an airtight container at room temperature for up to 2 days.
How to freeze
The bread can be frozen for up to 3 months. Once completely cooled, wrap it securely in plastic wrap and place it in the freezer. To reheat, microwave until heated through or wrap the bread in aluminum foil and warm it in a 350°F (175°C) oven until hot.
Buttermilk Substitution: If you don't have buttermilk, you can make your own by adding 4 teaspoons of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Nutrition Facts
Quick Bread: No Rest, No Eggs!
Amount per Serving
Calories
241
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
5
mg
2
%
Sodium
621
mg
27
%
Potassium
114
mg
3
%
Carbohydrates
40
g
13
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
74
IU
1
%
Calcium
59
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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