I love making quick breads. They’re so versatile. Have too much zucchini? Pop it in a quick bread. Craving something sweet? Make an almond joy coconut quick bread. Short on time and need some toast? Go for a savory sourdough discard quick bread.
But even though quick breads are diverse in their flavors, they all share two common ingredients: baking powder or baking soda as leavening agents. Some recipes even call for both.
Baking soda and baking powder are essential for lifting quick breads in the oven. They give breads their fluffy, porous texture. But should you use baking powder or baking soda for your next recipe? Are they interchangeable? Let’s take a look at the difference between the two and how they affect your quick bread.
