Which type of bread is often associated with leavening from baking soda or baking powder?

Quick bread is the type of bread that is typically leavened using baking soda or baking powder instead of yeast. This method allows for a much quicker preparation time, as quick breads do not require the lengthy rising period that yeast breads do. The leavening agents in quick breads create gases that cause the dough to rise, resulting in a light and fluffy texture without the need for fermentation.

Other types of bread, such as yeast bread, rely on yeast as the primary leavening agent, which ferments the sugars in the dough and produces carbon dioxide gas over time, causing the bread to rise. Whole wheat bread is a type of yeast bread that uses whole wheat flour, but it still requires yeast for leavening. Flatbreads, on the other hand, are typically unleavened or may use minimal leavening, leading to a denser texture.

In summary, quick bread stands out because of its reliance on chemical leavening agents, making it a convenient choice for faster bread-making.