Quick breads are bread recipes that are made without yeast and instead rely on chemical leavening agents like baking soda and baking powder. They are called "quick" because they can be prepared quickly and reliably, without requiring the time-consuming skilled labor and climate control needed for traditional yeast breads. Quick breads include many cakes, brownies, and cookies, as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Quick breads are separated into two main categories: those made with batters and those made with doughs. Quick breads that are made with a batter include muffins, cornbread, and quick loaf breads (like banana bread and zucchini bread). Quick breads that are made with a dough include biscuits and scones. The type of bread produced varies based predominantly on the method of mixing, the major flavoring, and the ratio of liquid in the batter.

Quick breads have the following basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture. The type of bread produced varies based predominantly on the method of mixing, the major flavoring, and the ratio of liquid in the batter.