over-mixing of the dough...you should see some inconsistencies in the mixture...over mixing will tighten the gluten - hence toughen it then when it bakes those areas in the bread where the inconsistency will be air pockets - called tunneling.
A few quick breads are biscuits, banana bread, and cornbread.
YeastGlutenBake
because breads require flour to make it a bread.
Quick breads are baked goods that are leavened with baking powder or baking soda instead of yeast, making them quick to prepare and bake. Examples of popular types of quick breads include banana bread, zucchini bread, muffins, and scones.
a yeast dough uses yeast and a quick bread uses baking powder or baking soda.
Kelsey's Essentials - 2010 Quick Breads 1-4 was released on: USA: 2010
quick breads
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The recommended internal temperature for quick breads to ensure they are fully baked is 200-210F (93-99C).
Quick breads are leavened with baking powder or baking soda. Yeast breads are leavened with yeast, and require more time to rise.
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