1 hour dinner bread

Still scared of making your own bread? No worries! With this easy 1 hour  start to finish dinner bread you can enjoy a warm-out-of-the-oven bread anytime you want.
1 hour dinner bread (prep and baking time included). Recipe from Roxanashomebaking.com

Some may say breakfast is the most important meal of the day, but in our house dinner is the most important meal of the day. It’s the time of the day we’re all together, taking the time to enjoy a home cooked meal, talking about our days and making future plans. 

I always try to have dinner ready by 5.30 ish so we can have some family time shortly after before we have to put our little lady bug to bed. Some days everything goes just as planned, some … let’s just say I’m still lacking organizing skills.

Few days ago that’s exactly what happened. Dinner time was fast approaching and we were out of bread. No dinner rolls or sliced bread in the freezer to come to the rescue. I needed to find a solution, fast!

1 hour dinner bread recipe

A yeast free bread was the solution. An easy quick bread which only takes about 1 hour to have it done. Dinner bread was back on the menu!

This easy dinner bread, literally  takes 1 hour to make, start to finish. Around 10 minutes of prep and 50 minutes to bake! On top of that, I kept in mind most of us new year’s resolution.

1 hour dinner bread

I’ve also used white whole wheat flour instead of all-purpose flour, which gave the bread a nutty flavor.  To keep the bread moist I added 1 cup of greek yogurt.

This quick dinner bread is moist, nutty and pairs well with lots of dinner meals.

1 hour dinner bread recipe

Prep Time: 10 minutes

Cook Time: 50 minutes

1 hour

Yield: 1 loaf

1 hour dinner bread recipe

Still scared of making your own bread? No worries! With this easy 1 hour start to finish dinner bread you can enjoy a warm-out-of-the-oven bread anytime you want.


  • 3 tablespoons I Can’t Believe It’s Not Butter!® Deliciously Simple™ spread, room temperature
  • 2 eggs
  • 2 tablespoons brown sugar
  • 1 cup yogurt
  • 1/4 cup milk
  • 1 3/4 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 2 tablespoons sesame seeds
  • 1 teaspoons salt
  • 1-2 tablespoons sesame seeds (optional, for sprinkling on top of the bread)


  1. Heat the oven two 375°. Line an 8x4" bread pan with parchment paper. Set aside.
  2. In a mixing bowl add I Can’t Believe It’s Not Butter!® Deliciously Simple™ spread, the 2 eggs, sugar, yogurt and milk. With the paddle attachment on, stir on low speed until blended.
  3. In a separate bowl whisk the flour, baking powder, salt and sesame seeds.
  4. Gently add the dry ingredients to the wet ones mixing on low speed to combine.
  5. Spoon the batter into the prepared baking pan.
  6. Sprinkle more sesame seeds on top, optional.
  7. Bake in preheated for 50 minutes.

Happy baking,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. says

    This is FABULOUS – I am always looking for a new quick bread to have with dinner. I usually go with a beer bread – but this is great. Thanks!

  2. The Café Sucre Farine says

    There’s nothing like warm bread right from the oven. Hope you’re having a good start to 2014 Roxanna!

        • says

          Hi Marissah,
          I would suggest using butter if you don’t have I can’t believe it’s not butter. Olive oil, although in some recipe might work, in this use will not since the butter is not melted, but used in a solid form.

          • Jenny says

            Hey Roxana,

            You actually CAN substitute olive oil for butter (as a rule) in baked goods even when it’s not liquid butter. Bakers and pastry chefs do this all the time. The only time this would really make a difference is if the recipe required you to cream butter and sugar together since the olive oil won’t cream the way that solid fats do. The primary reason that we use room temperature butter in baking recipes and not melted butter is only to try to regulate the temperature of the batter when it goes in the oven (so that it’s room temperature and not warm going into the hot oven). When you’re just tossing all the ingredients in a bowl and mixing them together (as you are here), it doesn’t really matter if the fat is liquid or solid (as long as it’s room temperature). Fat is fat, at the end of the day.

            Marissah – You CAN use olive oil instead of butter (even unmelted). You might just want to use slightly less olive oil than the amount of butter called for. The website The Kitchn has a helpful article on this. You shouldn’t have to add any extra flour unless it seems particularly wet.

      • Mary says

        Can we use REAL butter in this recipe? I won’t use “spreads” or margarine at all so wonder if real cream butter will have the same results?

  3. says

    Do you think sour cream would work instead of yogurt? I nearly always have sour cream in the fridge but not yogurt. I sometime see the reverse substitution. so am thinking it might.

    • says

      Hi Diana,
      I would suggest using half all purpose flour and half whole wheat.
      If you’re planning on using cornmeal, I would not add more than 1/4 cup and the rest all purpose flour.

  4. Van Nguyen says

    Hi Roxana.
    Thanks for the recipe. I don’t have a white whole wheat flour. I used all purpose flour and the vietnamese yogurt. Turn out the bread is moise and delicious.
    Van nguyen

  5. Beverly Coffmon says

    Do you have to put sesame seeds in the bread mixture? (I have a problem with seeds, unfortunately). I’d really love to try this since I’m close to 70 and love homemade bread but don’t like to have to bother with yeast!

  6. JS says

    I have just started baking and this seemed like an easy, delicious recipe:) I made it and it tasted awesome.
    But… The bread had risen well in the oven.I left it in for 2 mins or so after it was done and then took it out and left it on a rack to cool.The center slightly dipped as it started to cool.Sigh.Do you have any idea why that happened? I mixed the batter using a hand mixer.

    • says

      Hi JS,

      I can’t tell you exactly what happened, but I can give you an idea of what might have happened.
      My first guess is that you didn’t bake the bread long enough. usually quick bread get a crack along the top. That is the sign of a good loaf and is caused by steam escaping during baking.
      Another cause might be over mixing the batter.
      Last may have something to do with the oven temperature or the way you measured the ingredients.

      • JS says

        Thank you for your response.:) My bread didn’t have any cracks at the top.Hmm..That’s probably it, then.
        I tested my oven temperature using an oven thermometer as mentioned in your baking tutorials(That was a huge help.Can’t thank you enough for those tutorials). I set the temperature accordingly.
        Will pay attention to the other factors and see..Thanks again!

    • says

      Hi Kay,
      The crust will be not hard, nor soft.
      It’s not as soft as a quick sweet bread or hard as a crusty yeast bread, it’s in between.

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