Hi, Jacki. Using bread flour in a quickbread may make the loaf slightly chewy and give it more structure. The slices won't crumble as easily, but it also won't be as melt-in-your-mouth delicate as it might otherwise be with all-purpose flour. If you're careful not to mix the batter too much, it should be just fine to use bread flour in a pinch. If the batter seems quite stiff, add an additional tablespoon of liquid to help loosen it up. Bread flour is slightly more absorbent than all-purpose flour, so sometimes baked goods with bread flour benefit from a splash of extra liquid. Good luck!

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