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Quick breads use leavening rather than yeast to provide a light, airy texture. The most common leavenings are baking powder and baking soda. The resulting loaf is denser than yeast bread, but moist and flavorful. Plus, as their name implies, quick breads can be prepared and baked in about an hour, versus two to three hours for yeast breads. Quick breads are commonly made with vegetable fillers, such as pumpkin and zucchini, which add flavor, moistness and extra nutrition.