Introduction

This brown sugar no yeast bread is a quick and easy recipe perfect for anyone craving homemade bread without the wait for rising. It’s sweet, moist, and uses simple pantry ingredients to deliver a comforting loaf every time.

A close-up of a golden brown loaf cake with a slightly domed top and a cracked texture on the surface, sitting inside a white rectangular ceramic baking dish. The dish is resting on a soft, light grey cloth with gentle folds, all placed on a white marbled surface. The cake looks freshly baked with a soft crumb texture visible on top. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease 6 miniature loaf pans to prepare for baking.
Step 2: In a medium mixing bowl, combine the brown sugar, all purpose flour, baking powder, and salt. Mix these dry ingredients together and set aside.
Step 3: In a large mixing bowl or stand mixer, beat the eggs, milk, and vegetable oil until well combined.
Step 4: Gradually add the dry ingredient mixture into the wet ingredients, blending only until just combined. Avoid overmixing to keep the bread tender.
Step 5: Pour the batter evenly into the prepared loaf pans, filling each about an inch below the rim to allow for rising. If you like, sprinkle sugar or chopped nuts on top for added texture and sweetness.
Step 6: Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let breads cool slightly before removing from pans.

Tips & Variations

For a richer flavor, substitute half of the milk with buttermilk or yogurt.
Add cinnamon or nutmeg to the dry ingredients for a warm spice twist.
Swap vegetable oil for melted butter to enhance the bread’s taste and texture.
Use miniature loaf pans for perfectly sized individual breads, or bake in one large loaf pan—just increase baking time accordingly.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices in a toaster or oven to refresh.

How to Serve

A close-up of a golden brown loaf cake with a slightly cracked top, sitting inside a white rectangular baking dish. The cake has a soft, spongy texture and rises gently from the edges to the center. Underneath the baking dish is a light gray textured cloth resting on a white marbled surface, adding a cozy and clean feel to the setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Does this bread taste sweet like a dessert?

The brown sugar gives the bread a mild sweetness, making it perfect for breakfast or snacks, but it is not overly sweet like a dessert bread.

Can I use whole wheat flour instead of all purpose flour?

Yes, you can substitute whole wheat flour, but the texture may be denser. You might want to start by replacing half of the all purpose flour with whole wheat for best results.

Brown Sugar No Yeast Bread Recipe

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★★★★★

4.6 from 123 reviews

This Brown Sugar No Yeast Bread recipe offers a quick and easy way to enjoy a sweet, tender bread without the need for yeast or rising time. Perfect for those who want a soft, moist loaf with a subtle caramel flavor from brown sugar, it’s ideal for breakfast or snack time. With simple pantry ingredients and straightforward instructions, baking homemade bread has never been so approachable.

Author: Marco
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 miniature loaves 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups light brown sugar (packed)
4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt

Wet Ingredients

2 large eggs
2 cups milk
⅔ cup vegetable oil

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease six miniature loaf pans thoroughly to prevent sticking.
Combine Dry Ingredients: In a medium mixing bowl, sift together or mix the light brown sugar, all purpose flour, baking powder, and salt until evenly combined. Set this dry mixture aside.
Mix Wet Ingredients: In a large mixing bowl or using a stand mixer, beat the eggs, milk, and vegetable oil together until the mixture is smooth and uniform.
Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently just until all ingredients are incorporated. Avoid overmixing to keep the bread tender.
Fill Loaf Pans: Pour the batter into the prepared loaf pans, filling each about an inch below the rim to allow space for the bread to rise. Optionally, sprinkle a little extra sugar or chopped nuts atop the batter for added texture and sweetness.
Bake the Bread: Place the pans in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center of a loaf comes out clean, indicating the bread is fully cooked.

Notes

This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Using light brown sugar gives a mild caramel flavor; for a stronger molasses taste, dark brown sugar can be used instead.
Miniature loaf pans produce smaller portions; this recipe can be baked in regular loaf pans but may require longer baking time.
If desired, add cinnamon or nutmeg to the dry ingredients for a spiced variation.
Ensure not to overmix the batter to keep the bread soft and tender.

Keywords: No yeast bread, quick bread, brown sugar bread, easy bread recipe, miniature loaf, sweet bread