Butter Enriched Quick Bread

    1 hour 10 min

    This bread is not only easy to make, it also tastes delicious. The batter is enriched with butter, eggs and sugar. It taste almost like a cake, but not as sweet. Serve as a breakfast bread.

    17 people made this

    Makes: 1 loaf

    • 315g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon anise seeds
    • 115g unsalted butter, softened
    • 100g caster sugar
    • 2 eggs
    • 125ml milk

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Sieve together the flour, baking powder and salt. Add the anise seeds and mix well.
    2. In a separate large bowl cream together the butter and sugar until light and fluffy. Beat in one egg and then the other. Beat for 1 minute.
    3. Beginning with the flour mixture, alternately add the milk and flour to the large bowl with the creamed butter and sugar. Mix until all ingredients are incorporated.
    4. Spoon batter into a greased 23x13cm or similar sized loaf tin.
    5. Bake in a preheated 180 C / Gas 4 oven for 50 minutes or until an inserted cocktail stick comes out clean. Let the bread cool in the tin for 10 minutes before inverting onto a cooling rack. May be stored in the refrigerator for up to 10 days.


    If anise seeds are not available at your local supermarket, you can purchase them online.

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    Reviews in English (8)


    Just made it today. I did not have any anise seeds so I left that out. Still tasted good. I was also a little short with flour. No problem Tastes really good. Especially right out of the oven. Will have to do this one again.  -  29 Jul 2014


    This went down very well at breakfast-time on New Year's Day and I've been persuaded to bake a second loaf since so it must be good! It is quite sweet and very light. It's not easy to find anise seeds in the UK but if you have a relative living in Germany, or if you visit, you can pick them up in any supermarket and even in some chemists.  -  06 Jan 2014


    This is really good! The ingredients are so simple and plain yet it makes a nice quick-like-bread that isn't sticky (noted too by another reviewer) yet so much lighter ... it is almost like cake without being sugary sweet. The outside gets a soft golden crust while the inside bakes up light and tender. The slight hint of anise is pleasant. After it cooled to room temp I drizzled the Vanilla Glaze by Jamie Langston from this site over the top and had it for a light dessert after dinner with coffee. Excellant with the glaze! This recipe is a keeper and great if you don't like sugary sweet. Be careful not to overcook or it will become "dryer". The next morning after refridgeration it became firmer but still was delicious.  -  14 Oct 2010  (Review from Allrecipes US | Canada)