What is an example of a leavening agent used in quick breads?

An example of a leavening agent used in quick breads is baking soda or baking powder. Quick breads rely on these chemical leaveners to create air pockets in the dough, which helps it rise as it bakes. Baking soda is a base that requires an acid to activate it, while baking powder contains both an acid and a base, allowing it to release carbon dioxide gas when moistened and heated. This gas gets trapped in the batter, causing it to rise quickly without the need for long fermentation times associated with yeast-leavened breads.

Other choices, such as yeast, are more commonly associated with yeast-leavened breads, which require fermentation time to develop flavor and rise. Vinegar is typically used in conjunction with baking soda to enhance its leavening effect but does not act as a leavening agent on its own. Salt, while essential for flavor, is not a leavening agent—it can actually inhibit yeast activity if used in excess. Therefore, baking soda or baking powder is the appropriate choice for quick breads.