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Jump to Recipe PrintThis vegan quick bread recipe has 5 simple ingredients and bakes fast! Prep this bread for dinner or to make sliced sandwich bread for lunches.
This easy bread is perfect for toasting up for breakfast or brunch, an amazing way to impress your brunch guests, friends, and family! Making your own bread can be an easy and fun process, no bread machine needed!
I am a huge fan of homemade, crusty, soft, and delicious breads. I normally do a easy 4 ingredient overnight no knead bread or sourdough recipe – but wanted a quick version on my recipe rotation.
I needed a faster last-minute bread for dinner one night, and this simple quick yeast bread recipe was born. You don’t need any fancy equipment, just a large mixing bowl, a wooden spoon, a Dutch oven, and a baking sheet or cooling rack.
This Quick Yeast Bread Recipe Is:
- Simple
- Made with pantry staple ingredients
- Fast
- Easy
- Ready in under 2 hours
- Vegan, vegetarian, egg free, and dairy free!
An Easy and Quick Bread to Make Anytime
The thing I love most about this vegan quick bread recipe is that everything gets mixed in one bowl. No need to separate out the dry ingredients from the wet ingredients.
Just mix everything in one bowl, let the bread rise for an hour in a warm place, and bake. A tasty no-fuss bread that is plant-based and so good!
What’s In This 2 Hour Yeast Bread Recipe?
- Warm Water: Use bottled or tap, whichever you would drink.
- Salt: For breads I like a fine ground sea salt which mixes into the dough evenly.
- Sugar: I used a granulated white sugar for this recipe for a little added sweetness.
- Active Dry Yeast: I stocked up on this active yeast which I always find plenty of uses for in my kitchen! Active dry yeast is great for overnight breads and this easy quick bread recipe too!
- All Purpose Flour: We are fans of AP flour, and I keep my pantry stocked up. I made my quick bread loaves with AP flour.
- Cornmeal: Great for dusting on the bottom of this bread, it gives the quick bread a great texture and flavor after being baked.
Types of Flour for Making Bread
All purpose – I usually bake with all purpose white flour, as it’s inexpensive and readily available in my grocery stores. When baking with whole wheat flour, I like to use a 1:1 mix of regular flour and whole wheat. Using all whole wheat flour will result in a denser loaf.
I like using a 1:1 mix of oat flour and AP flour for a whole grain bread version. Bread flour has a slightly higher protein content, making the loaves slightly denser.
Bread Substitutions and Add-Ins
Instead of regular granulated sugar, you can use brown sugar or even honey. Coconut sugar or maple syrup would be great natural substitutions.
Instead of water, you can use a warm plant-based milk like almond milk, another type of non-dairy milk.
For a sweeter bread, you can double the sugar and even add in chocolate chips if desired.
Add cinnamon, vanilla extract, or raisins for a yummy vegan cinnamon bread. Or add fruits in the mix to make vegan apple bread or even a pumpkin bread.
Dietary Modifications
This recipe is vegan, vegetarian, and contains no animal products.
This bread is oil free! Many other bread recipes call for olive oil or coconut oil, but I found that you can make a delicious bread loaf without it. Other recipes use melted vegan butter too.
How to Bake Vegan Quick Bread with Yeast
- In a large bowl, add the warm water, salt, sugar and yeast. Allow to sit for 5 minutes until yeast starts to bubble. With a wooden spoon, mix in the flour one cup at a time.
- Knead by hand for 5 minutes or so, until dough is soft and springy. Let the dough rise for at least 1 hour, but up to 2 in a warm location. If its cold, I like to preheat my oven for a minute, turn it off, and let the dough sit in the warm oven to rise.
- Preheat the oven to 400 degrees Fahrenheit. Once dough has risen and doubled in size, knead it back down and form into 2 boule loaves. Sprinkle parchment paper with corn meal and let dough sit on corn meal to rest for 10 minutes while oven preheats.
- Once oven reaches temperature, slide loaves of bread onto a baking sheet. Place baking sheet into oven and bake bread for 35 to 45 minutes until golden brown. Remove from oven and allow to cool on a cooling rack for 30 minutes before slicing.
Ways To Enjoy This Bread
I like slicing this loaf of bread up with a pad of vegan butter on top. Or enjoying it lightly toasted for breakfast with a tofu scramble.
You can thinly slice this bread and use it to make vegan French toast!
Or dice it up for vegan croutons or even pulse it in a food processor to make bread crumbs.
More Easy Vegan Bread Recipes You’ll Love!
Whole Wheat Pretzel Wreath with Sweet Herb Mustard Dipping Sauce
Vegan Garlic Breadsticks Recipe
Rosemary Focaccia Bread Recipe
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Vegan Quick Bread
Ingredients
- 2 cups warm water
- 1 tablespoon Sea Salt
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 5 1/2 cups all-purpose flour
- 1/4 cup cornmeal
Instructions
- In a large mixing bowl, add the warm water, salt, sugar and yeast. Allow to sit for 5 minutes until yeast starts to bubble. With a wooden spoon, mix in the flour one cup at a time.
- Knead by hand for 5 minutes or so, until dough is soft and springy. Allow dough to rest for at least 1 hour, but up to 2 in a warm location. If its cold, I like to preheat my oven for a minute, turn it off, and let the dough sit in the warm oven to rise.
- Preaheat the oven to 400 degrees Fahrenheit. Once dough has risen and doubled in size, knead it back down and form into 2 boule loaves. Sprinkle parchment paper with corn meal and let dough sit on corn meal to rest for 10 minutes while oven preheats.
- Once oven reaches temprature, slide loaves of bread onto a baking sheet. Place baking sheet into oven and bake bread for 35 to 45 minutes until golden brown. Remove from oven and allow to cool for 15 minutes on a baking sheet before slicing… mangia!
Nutrition
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The bread turned out to be superb thank you so much for putting up this recipe along with the steps. Now whenever I need bread I prefer the homemade one.
This recipe is fantastic!! Super easy and was light and fluffy with a crispy crust. I will make again and knead in herbs next time. This recipe is the best quick bread I’ve ever made.