Sweet Bread Recipe

Ingredients

• 240 g (2 cups)plain flour
• 12 g (1 tablespoon)baking powder
• 2.5 g (1/2 teaspoon)salt
• 200 g (1 cup)granulated sugar
• 240 ml (1 cup)milk
• 60 ml (1/4 cup)vegetable oil
• 2 largeeggs
• 5 ml (1 teaspoon)vanilla extract

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F) and grease a 23 × 13 cm (9 × 5 inch) loaf pan.

2. 2

   Whisk the dry

   In a large bowl, whisk together the flour, baking powder and salt.

3. 3

   Beat the wet

   In a separate bowl, beat the sugar, milk, oil, eggs and vanilla extract until combined.

4. 4

   Mix the batter

   Add the dry mixture gradually to the wet ingredients and mix only until combined; do not overmix.

5. 5

   Fill the pan

   Pour the batter into the prepared loaf pan.

6. 6

   Bake the loaf

   Bake for 50 minutes, or until a toothpick inserted in the centre comes out clean.

7. 7

   Cool the bread

   Leave the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

What is sweet bread?

Sweet bread is a broad name for a lightly sweetened loaf, and this American-style version uses baking powder for its lift rather than yeast. That makes it a straightforward batter bread, with no kneading or proving.

The combination of milk, eggs and oil gives the crumb richness, while vanilla adds a gentle flavour. It works well sliced on its own or served with a spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 204 calories, 4g protein, 34g carbs, 6g fat.

The flour and sugar provide most of the carbohydrates, while the vegetable oil and eggs contribute much of the fat. Eggs and milk provide some protein. Pair a slice with yoghurt or another protein-rich food and fruit for a more balanced plate.

Why the ingredients matter

Flour and baking powder: flour forms the loaf, and baking powder helps it rise in the oven. Whisking them with the salt distributes the raising agent before the wet mixture is added.

Milk, eggs and oil: these bring moisture and richness to the batter. Granulated sugar sweetens it, while vanilla rounds out the flavour.

Mix gently

Once the dry ingredients meet the wet mixture, stir only until no obvious dry flour remains. A few small lumps are preferable to prolonged mixing, which can make the finished loaf tougher.

Check for doneness

Bake at 175°C (350°F) for 50 minutes, then test the centre with a toothpick. If it comes out clean, the loaf is ready; if it carries wet batter, continue baking and check again.

Cool before slicing

Rest the bread in its pan for 10 minutes so it can settle before you move it. Cooling it fully on a wire rack helps the centre finish setting and keeps the base from becoming damp.

Serving ideas

Serve slices plain, or add butter, jam or a little honey. For a more filling plate, pair a slice with yoghurt and fresh fruit.

Recipe notes & tips

• Measure the flour without packing it into the measuring cup.
• Use eggs and milk at room temperature for easier mixing.
• Grease the corners of the loaf pan well to help release the bread.
• Stop mixing as soon as the dry ingredients are incorporated.
• Let the loaf cool completely before cutting neat slices.

Variations

• Citrus: Add finely grated lemon or orange zest to the wet mixture.
• Cinnamon: Whisk ground cinnamon into the dry ingredients for a warm spice note.
• Dried fruit: Fold raisins or chopped dried cranberries into the batter at the end.
• Nuts: Stir chopped walnuts or pecans through the batter just before pouring it into the pan.

Common mistakes to avoid

• Overmixing: It can make the crumb tough; stir only until the ingredients come together.
• Guessing doneness: A browned top does not confirm the centre is baked; test it with a toothpick.
• Skipping the pan grease: The loaf may stick; coat the base and sides before adding the batter.
• Removing it too soon: The loaf can break while warm; leave it in the pan for 10 minutes first.
• Slicing while hot: The crumb may compress; cool the loaf completely on a wire rack.

How to store

Once fully cool, store the bread in an airtight container at room temperature for up to 3 days. Rewarm slices briefly in a low oven or toaster.

Frequently asked questions