Although, some quick-breads are still made with yeast, such as some waffles and pancakes, they are usually cooked within an hour or two of mixing. Others are steamed leavened in the oven, such as popovers. A variety of ingredients are used to make quick-bread recipes. The simplicity of them allows any baker to focus on the season's best fruits and spices All-purpose flour is usually used, but different types of flours and grains, such as whole wheat, buckwheat and soy can be added in. The fats used can be shortening, oil, solid or melted butter.
Biscuits become light and flaky from shortening or butter.
Eggs are an important ingredient and are sometimes separated with their whites beaten until stiff for waffle recipes. Popovers need the fat of plenty of egg yolks to cook through inside while they puff and brown. Different liquids, such as water, fruit juice, milk, yogurt, buttermilk are added in. A variety of sugars, granulated, brown, honey and many other items can be added to the batter. Quick-bread recipes that include vegetable oil as a major ingredient, are good candidates to be reduced in fat .