Which of the following represents a type of quick bread commonly made in dining facilities?

Coffee cake represents a type of quick bread commonly made in dining facilities because it is typically prepared using baking powder or baking soda as leavening agents, allowing it to rise quickly without the need for yeast fermentation. Quick breads are known for their ease and speed of preparation, making them suitable for large-scale production in dining facilities that require efficiency. Coffee cake, often served as a breakfast item or snack, aligns with the quick bread category due to its moist texture and the use of simple mixing methods.

While yeast rolls, white loaf bread, and sourdough bread involve yeast as a primary leavening agent, necessitating longer proofing and rising times, they do not fall under the quick bread classification. This distinction emphasizes the difference in preparation methods and the ingredients that define quick breads compared to traditional yeast breads.