What are the ingredients for quick breads?
Three differences between yeast breads and quick breads are: 1. Yeast bread uses yeast to rise, quick breads use another way to raise such as baking soda and baking powder. 2. Yeast breads are raise and punched down at least once before cooking and quick breads are not raised and punched down before baking. 3. Yeast breads are usually larger and take longer to bake than quick breads.
Quick breads such as muffins, unlike yeast breads, can be baked immediately after the ingredients are mixed. In other words, there is no need to wait for leavening to occur before baking the muffins because they rise during baking. Therefore, they are relatively quick to make. Yeast breads on the other hand require a lot of time for leavening before baking and are much more time consuming. Source: "Understanding Food" by Amy Brown
First and most importantly, quick breads are leavened by baking powder or baking soda, while yeast breads are leavened by yeast. Second, quick breads have a tender moist crumb, while yeast breads have a dryer, more chewy crumb. Third, quick breads tend to stay fresh longer than yeast breads because of the higher percentage of sugar.
Basic yeast bread usually just requires flour, yeast, salt, and water. There are many variations and types of breads. Specialty breads for festive occasions, such as Challah, Anise Bread, Cinnamon or Pecan Rolls usually include eggs in their ingredients. For Quick Breads and Muffins, eggs are usually included.