Liquid provides moisture. After all, you couldn't just put a lump of flour and sugar in the oven and hope for it to turn into a batch of cookies. Even if you leave out all the liquids, but still put in the other wet ingredients, you'll find that the dough/batter seems quite dry and not the right texture.
Liquids are used to hydrate proteins, starch and leavening agents. They also improve the mouthfeel of the final product. When the water vaporizes in the batter or dough, the steam expands in the air cells, increasing the final volume of the product.
Fat adds moisture and tenderness to quick breads.
A few quick breads are biscuits, banana bread, and cornbread.
YeastGlutenBake
One can use all purpose flour for baking cakes and biscuits, cookies, pancakes, waffles, quick breads, sweet breads, apple crumb pie, banana bread, doughnuts to name a few.
because breads require flour to make it a bread.
a yeast dough uses yeast and a quick bread uses baking powder or baking soda.
Milk
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Kelsey's Essentials - 2010 Quick Breads 1-4 was released on: USA: 2010
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shut the hell up
They are chemical (non-yeast) leavening agent usually used in quick breads, cakes and cookies.