Prepared and baked in under 30 minutes, my recipe for Quick Mayonnaise Bread is super easy to make. Using just 4 basic ingredients to create a soft and fluffy bake, it makes the perfect accompaniment with your favourite meal.
This recipe does not require yeast, so there is no kneading or rising time. Just mix, scoop into the baking pan, and bake.
Quick Mayonnaise Bread - (Just 4 ingredients-no yeast)
This is really one of my favourite quick bread bakes. Besides it being budget-friendly, it is so easy to put together after a busy day. All the ingredients are simply mixed together in one bowl, scooped into your preferred baking pan, and baked.
What I love about this bread is its versatility. It can be baked in any pan you prefer. Bake a delicious batch in a muffin pan to enjoy for breakfast or in a loaf pan for the dinner table.
By the way, I used an egg-free mayonnaise in this recipe and it worked just as well as using mayonnaise containing egg. So use what you have and you will still end up with bakery-style deliciousness.
These ingredients create the magic
While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
This bread consists of just 4 basic ingredients.
Self-rising/raising flour: This ensures a well-risen bread. If you do not have self-raising flour, then make your own by adding 2 teaspoons of baking powder to 2 cups (240 g) of cake flour or all-purpose flour. Whisk the baking powder well into the cake flour or all-purpose flour to ensure that it is properly incorporated.
Mayonnaise: Using an egg-free mayonnaise in this recipe works just as well as using mayonnaise containing egg.
Milk: Full fat milk is best to achieve a rich, soft bake.
Salt: Simply used to enhance the flavour.
Which pan to use
This dough is more like a thick dropping batter-like consistency. It works well in any type of pan.
Keep in mind that baking times will vary slightly according to the pan you decide to use. Here is an approximate guide for the baking time when using the pans you prefer.
- Muffin pan - 10 to 15 minutes
- 9x5 inch ( 23x13 cm) loaf pan - 20 to 25 minutes
- Mini loaf pan - 15 to 20 minutes
Topping and Filling suggestions
The choice of topping and filling which you can use in this recipe is absolutely endless. Here are a few of my favourites. Give it a try if you like or use whichever you prefer.
- Stir in some grated cheese and chopped baby spinach into the mix before baking.
- Add a bit of spice and colour by adding in chopped jalapenos or sweet pepper and dried chillies flakes.
- Chopped olives add amazing flavour and texture.
- Brush with garlic or herb butter after baking
- Top with seeds like sesame. poppy or chia before baking.
Tips for a successful bake
The ingredients in this recipe can easily be doubled for a large loaf or a double batch of muffins.
Avoid overmixing the batter. Mix until just combined. Overmixing is going to result in a dense, heavy textured bread.
Fill the pan with the batter up to ¾ full. This ensures a well risen, domed bake.
Test if the bread is baked by inserting a skewer into the centre of the bread. The skewer should not have any batter clinging to it when removed.
This bread is best eaten on the same day it has been baked. If you do have any leftovers, then store in an airtight container for up to 1 day. To reheat and soften, just pop it into the microwave for a few seconds.
How to make Quick Mayonnaise Bread
While the full recipe is written below, this is the process with step-by-step pictures to help guide you.
Make the batter: Combine all 4 ingredients together in one bowl.
Scoop the batter into baking tins: Use a spoon to scoop equal amounts of batter into a greased and lined muffin or mini loaf pans. Gently use the back of a spoon to level out the batter. Top with seeds or grated cheese if using.
Bake: Bake in a preheated oven of 320°F (160°C) for 15 to 20 minutes.
Remove from the oven and serve as you prefer.
My preferred method is serving it to myself, straight out of the oven, sliced and slathered with butter. But hey don't judge me, bake these for yourself and see if you can resist 😉
Enjoy ♥
If you like this recipe, be sure to check out my other amazing recipes
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Quick Mayonnaise Bread - (Just 4 ingredients-no yeast)
Ingredients
- 2 cups self-raising flour See note 1
- 4 Tablespoons mayonnaise See note 2
- 1 cup milk
- ¼ teaspoons salt
Instructions
- Preheat the oven to 320°F / 160℃
- Use a large bowl to whisk together the flour and salt
- Stir in the milk and mayonnaise.
- Mix until just combined SEE NOTE 3
- Grease and line 8 mini loaf pans with parchment paper. SEE NOTE 4 for time guidelines when using a different type of pan.
- Bake for 20 minutes until a skewer inserted comes out clean.
- Remove from the oven and serve as preferred
Video
Notes
- If you do not have self-raising flour, then make your own by adding 2 teaspoons of baking powder to 2 cups (240 g) of cake flour or all-purpose flour. Whisk the baking powder well into the cake flour or all-purpose flour to ensure that it is properly incorporated.
- I used an egg-free mayonnaise in this recipe and it worked just as well as using mayonnaise containing egg. So use what you have and you will still end up with bakery-style deliciousness.
- Avoid overmixing the batter. Mix until just combined. Overmixing is going to result in a dense, heavy textured bread
- Keep in mind that baking times will vary slightly according to the pan you decide to use. Here is an approximate guide for the baking time when using the pans you prefer.
Muffin pan - 10 to 15 minutes
9x5 inch ( 23x13 cm) loaf pan - 20 to 25 minutes
Mini loaf pan - 15 to 20 minutes
Helen says
This was lovely. I made it with cheese and spinach. It took a bit longer to cook - more like 35 minutes, but that might have been because of the cheese. We ate it with lentil soup. Will definitely be making again.
The Gardening Foodie says
Hi Helen, Thank you 🙂
It must have tasted amazing with the addition of cheese and spinach. I am so glad that you enjoyed this recipe too 🙂
Kelly @ Kelly Lynn’s Sweets and Treats says
This is amazing!! I didn’t know you could make bread using mayonnaise! It looks so moist and delicious 🙂
Heather says
Haven't tasted it yet but it looks good
Sarah Mohd says
Fast and delicious! I added dried Italian herbs and topped it with some sesame 😊 had it with some olive oil & balsamic vinegar for bfast 😍 will make it again and I’m sharing this recipe with the family. Thank you! 🙏
Eileen Williamson says
I used very close to your recipe to make sweet bread it turned out wonderful .i used pineapple and coconut as a topping.thank you for your help.
The Gardening Foodie says
Hi Eileen, you are welcome and thank you for giving my recipe a try 🙂
I love your that you topped the bread with pineapple and coconut. It must have tasted amazing 🙂
anna says
I LOVE this bread! Make it 2-3 times a week!!! Have added fresh basil, rosemary, finely shredded, YUMMMMMM! I too have shared with many friends who LOVE it!
The Gardening Foodie says
Hi Anna, that is absolutely fantastic! Thank you for giving my recipe a try.
I am so happy that you and your friends are enjoying this bread too.
I love that you added herbs to the bread, it must taste amazing 🙂
Taryn Wilcher says
So I had made a nice dinner, a leg of lamb, some fried potatoes, and green beans with corn. I really wanted there to be a bread to finish the plate and I also wanted the challenge of making something from scratch. My husband would be home in less than an hour so I search for a no yeast bread recipe (seeing that I didn't have time for yeast, also didn't have any lol). This came up and I hesitated at first, but something in me said just try it. I will just say this will be a recipe I will be sharing and adding to over and over. I've made them once again already, and the hubby ate them with jelly, also just with butter plain. I bakrd them in my mandalin baking pan. The first batch, I added herbs, the second I just left plain and they were so good. I plan to make a cheddar batch soon
The Gardening Foodie says
Hi Taryn
Love this 🙂 and I am really glad that you did not hesitate making this bread. Its such a great base recipe to add your favorite herbs and ingredients. Adding cheddar sounds so good 🙂
Thank you for giving my recipe a try and I'm so happy that you and your husband enjoyed it too 🙂
ka yee says
OMG, this is soooo good!!! I made it this morning and added some caster sugar to make it a sweet bread. The result was a "cakey"-tasting bread that my children (and I) devoured in seconds!!!! Thanks so much!
Galiema Adams says
I tried this bread today. It was marvelously easy to make and very tasty. Lovely with butter and strawberry jam.
The Gardening Foodie says
Hi Galiema, that's absolutely wonderful to hear. I am so happy that you enjoyed the recipe 🙂
Jean M. says
My first ever try at baking bread and my husband said "Hey this is pretty good!" even though he didn't know that my flour AND baking powder were both a year past their "Best if used by date" and I used 1% Lactaid milk AND I forgot to add salt!! I can't wait to make it again with all the correct (and fresh) ingredients! 😆Thank you!!
The Gardening Foodie says
Oh my goodness, Your comment totally brightened my day, and I couldn't stop laughing!😂 You've got some serious baking skills!
Who needs fresh ingredients and precise measurements when you can work magic with expired flour, neglected salt, and 1% lactaid milk?
Your husband's compliment says it all—your talent is undeniable. It sounds like you're ready to conquer the world of bread-making with all the correct and fresh ingredients next time. So let the baking adventures continue!
Thanks for sharing your hilarious experience with me. Happy baking!😁🍞
Marisela says
Perfect loaf of bread, right out of the oven. I was looking for ways to use some leftover self-rising flour. This super simple loaf has a delicate crumb and flavor on its own, perfect for breakfast. Since it’s not as elastic and it’s “cake-y” as someone posted, I haven’t used it for sandwiches yet. I did increase the oven temp to 350, and 400 for a few minutes more because we like crusty bread. So glad to have this yummy recipe for every day use, thank you. 😊
The Gardening Foodie says
Hello Marisela, that's fantastic, and you're absolutely welcome 😊
I'm so grateful for you sharing the outcome of this bread, and so happy to know that you're enjoying this recipe as well😊