A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough. The rising agent in the bread reacts quickly when mixed with moisture and heat, causing the bread to rise without having to set for a long period of time. Some quick breads, such as biscuits or scones do not use a batter but instead use a rising agent that begins to work as soon as it comes in contact with liquid so the dry and liquid ingredients cannot be mixed until just before they are to go into the pans to be baked. A rising agent in some quick breads will be baking soda, baking powder or self-rising flour, which already contains a rising agent. The batter used for muffins works on the same principle as the quick bread dough.
Since many quick breads use a batter instead of a dough mixture, the ingredients often include mixing butter or oil with eggs, milk and other liquid ingredients. Smooth in texture, the batter can be poured into baking pans, muffin tins or other similar molds for shaping the final result. Various varieties of cake may often be considered to be classified as quick breads. Some of the common quick breads include biscuits, muffins, scones, bannana breads, and pound cakes.