Quick breads are breads that are made with chemical leaveners such as baking soda or baking powder instead of yeast.
The chemical leaveners give a faster rise than yeast, thus the name “quick breads.” Quick breads as we now know them have only been possible since the advent of chemical leaveners.
See also: Quick-bread Recipes
Quick breads should not be kneaded; the ingredients should just be mixed until all combined. Kneading will cause gluten to develop, which in quick breads will lead to a toughened texture.