Hi Beatrice, because of all the enriched ingredients in quick breads (butter, sugar, eggs, milk, etc.) this type of bread is generally baked at a lower baking temperature so that the bread doesn't brown up too quickly. In general, breads baked at lower temperatures don't require steam as much as breads baked at higher temperatures, because high baking temperatures cause the crust to set before the loaf has fully risen. In addition, quick breads are generally more of a batter than a dough going into the oven, so they already contain a good deal of moisture which doesn't allow the crust to set early. While a simple Irish Brown Bread baked at 400 degrees would likely benefit from a little steam, you don't need to worry about steaming traditional quick breads. 

Barb

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