Name: Brown Sugar No Yeast Bread
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups light brown sugar, packed; 4 cups all-purpose flour; 2 tablespoons baking powder; 1 teaspoon salt; 2 large eggs; 2 cups milk; ⅔ cup vegetable oil

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If you’re looking for a quick, easy, and absolutely delicious bread recipe, you’ve come to the right place. This Brown Sugar No Yeast Bread is a game-changer. With no yeast required, it saves time without compromising on flavor.

Whether you’re a beginner in the kitchen or a seasoned baker, this recipe is perfect for whipping up something special in a pinch.

In just 5 minutes of prep and 40 minutes of baking, you’ll have a warm, aromatic loaf of bread that’s versatile enough to enjoy as breakfast, a snack, or even dessert. Let’s dive into this simple yet scrumptious recipe!

Why You’ll Love This Recipe

No Yeast Required: Forget about waiting for dough to rise. This recipe skips the yeast without sacrificing texture or taste.
Minimal Effort: With just 5 minutes of hands-on time, this bread is perfect for busy days.
Customizable: Add your favorite nuts, fruits, or spices to make it your own.
Perfect for Sharing: The recipe yields six miniature loaves, making it ideal for gifting or freezing for later.

Ingredients

Here’s what you’ll need to make this delightful bread:

2 cups light brown sugar (packed)
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
2 cups milk (any kind, including dairy-free options)
⅔ cup vegetable oil

Optional toppings and mix-ins: sugar, chopped nuts, fruits, chocolate chips, oats, or spices like cinnamon.

Instructions

Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease six miniature loaf pans to prevent sticking.
Mix the Dry Ingredients
In a medium mixing bowl, combine the brown sugar, all-purpose flour, baking powder, and salt. Set aside.
Prepare the Wet Ingredients
In a large mixing bowl or stand mixer, beat together the eggs, milk, and vegetable oil until well combined.
Combine Wet and Dry Mixtures
Gradually blend the dry mixture into the wet mixture. Stir until just combined—avoid overmixing to ensure a tender loaf.
Pour the Batter
Divide the batter evenly among your prepared loaf pans, filling each about an inch below the rim to allow room for rising. If desired, sprinkle sugar or chopped nuts on top for added texture and flavor.
Bake
Place the pans in the oven and bake for about 40 minutes. To check if they’re done, insert a toothpick into the center of a loaf; if it comes out clean, they’re ready!
Cool and Serve
Allow the loaves to cool slightly before removing them from the pans. Slice and enjoy!

Julie’s Tips for Success

Toothpick Test: Baking times may vary depending on your oven and loaf pan size. Use the toothpick test to ensure your bread is perfectly baked.
Don’t Overfill: Leave space in the pans for the batter to rise during baking.
Storage: Keep your bread fresh by storing it properly (see storage tips below).

Customization Ideas

One of the best things about this recipe is how versatile it is! Here are some fun variations to try:

Nuts
Fold in chopped walnuts, pecans, or almonds for added crunch. You can also sprinkle them on top before baking for a decorative touch.
Fruits
Add banana slices, chopped apples, dried fruits like raisins or cranberries for natural sweetness and texture.
Spices
Mix in a tablespoon of cinnamon for a warm, cozy flavor. For a swirl effect, combine cinnamon with sugar and fold it into the batter before baking.
Chocolate Chips
White or milk chocolate chips make a delicious addition for those with a sweet tooth!
Oats
Fold oats into the batter or sprinkle them on top for extra texture and a rustic look.
Glaze
Drizzle a cream cheese glaze, apple glaze, or classic sugar glaze over the top once baked and cooled for an extra-special touch.

Baking Alternatives

This recipe is incredibly versatile when it comes to how you bake it:

Large Loaves: Prefer fewer but larger loaves? Divide the batter between two 1-pound loaf pans and bake for 50–60 minutes instead.
Muffins: For bite-sized treats, use miniature muffin tins instead of loaf pans. Fill each tin about two-thirds full and bake for just 12 minutes.
Ornate Loaf Pans: Use decorative loaf pans to create beautiful designs with minimal effort—perfect for gifting!

Storage Tips

Your Brown Sugar No Yeast Bread will stay fresh and delicious with these storage methods:

Room Temperature
Store your bread in a sealed plastic bag or wrapped in plastic wrap at room temperature for up to 5 days.
Refrigerate
Keep it in an airtight container in the refrigerator for up to 1 week.
Freeze
Wrap loaves tightly in heavy-duty foil or plastic wrap (or place them in freezer bags) to prevent freezer odors from seeping in. Freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature before serving.

Final Thoughts

This Brown Sugar No Yeast Bread is truly a go-to recipe for any occasion—whether you’re hosting brunch, preparing snacks for the week, or gifting homemade treats to loved ones. Its rich flavor, soft texture, and endless customization options make it a household favorite that you’ll want to bake again and again.

So why wait? Grab your ingredients and get started on this easy yet impressive bread recipe today! Your kitchen will smell amazing, and your taste buds will thank you!

Happy baking!

Brown Sugar No Yeast Bread

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This brown sugar bread recipe is full of flavor and incredibly easy to make. A no-yeast bread that takes just 5 minutes of hands-on time and 40 minutes to bake!

Author: Noura
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 24 servings 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F. Grease 6 miniature loaf pans.
In a medium mixing bowl, combine brown sugar, flour, baking powder, and salt. Set aside.
In a large mixing bowl or stand mixer, beat eggs, milk, and vegetable oil until combined.
Gradually blend the dry mixture into the wet mixture until just combined.
Pour batter into prepared loaf pans, filling an inch below the rim to compensate for rise. Optionally, sprinkle sugar or chopped nuts on top.

Bake for 40 minutes or until a toothpick inserted into the center of a loaf comes out clean.

Notes

Substitutions:

Brown Sugar – You can substitute white granulated sugar if preferred.

Milk – Use any milk available, from skim to whole milk. For a dairy-free option, use almond milk.

Vegetable Oil – Substitute with canola oil or melted butter if needed.

Variations:

Nuts – Fold in walnuts, pecans, or almonds, or use them as a topping before baking.

Fruits – Add banana slices, apples, dried fruits, or raisins to the mixture.

Spices – Blend in a tablespoon of cinnamon or swirl in a mix of cinnamon and sugar.

Chocolate – White or milk chocolate chips make a delicious addition.

Oats – Fold them in and sprinkle on top for added texture.

Glaze – Add a cream cheese glaze, apple glaze, or classic glaze.

Baking Alternatives:

Large Loaves – Make this in two 1-pound loaf pans or halve the recipe for one loaf pan, baking for 50-60 minutes.

Muffins – Grease miniature muffin tins, fill them ⅔ full, and bake for 12 minutes.

Ornate Loaf Bake in an ornate loaf pan for a decorative touch.

Tips:

Do not overfill the loaf pan to allow room for rise.

Use the toothpick test to ensure doneness. Insert a toothpick into the center; if it comes out clean, the bread is ready.

Storage:

Room Temperature: Store in a sealed plastic bag or wrapped in plastic wrap for up to 5 days.

Refrigerate: Keep in an airtight container for up to 1 week.

Freeze: Wrap tightly in foil, plastic wrap, or freezer bags (use two layers to prevent odors) and freeze for up to 3 months. Bring to room temperature before serving.