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Preheat the oven to 425℃.
Mix all of the ingredients. Except for the 1 tbsp of oil.
Knead until it is combined. The more kneading, the smoother the dough. I like my quick bread to feel a bit "rustic" so I stop kneading before it gets too smooth.
Split the dough in half. Shape each half into and oblong loaf about the size of a large sausage. Place each half in a parchment lined loaf pan. Or, form each loaf into a ball and place each ball on a parchment lined baking sheet. Or, try one of each! Either way, I use a sharp knife or bread lame to score the top of each loaf. This is more aesthetic than anything else.
Bake at 425℉ for 15 minutes.
Brush the top of each loaf with oil from the remaining tbsp of oil. This helps brown the surface. The extra brown is for aesthetics. If you are in a rush, feel free to skip this step.
The lower the heat to 350℉ and bake until golden brown, about 15 minutes.