Two old questions, and two new questions have been recently re-tagged with the new tag "quickbread". This is a North American term?
What is wrong with "Chemical Leavening" or similar
Is there a competition going on for re-tagging or something?
It's a valid culinary term that refers to a class of baked goods with very similar properties - muffins, cupcakes, biscuits, scones, pancakes, etc.
I've only tagged questions quickbread when they are applicable to any quick bread - as opposed to, for example, a question about muffin tops leaning, which is clearly about muffins specifically.
We don't exclude terms from being tags simply because they originated or are used primarily in North America. Otherwise we'd have to exclude basically every regional term, and that would be a whole lot of them.
Besides which, it makes perfect sense to use the American term to classify them because the vast majority of quick bread products (with the notable exception of UK biscuits) are of American origin. Should we remove the american-cuisine tag too? Or foreign-language tags like charcuterie?
If there's an equivalent term that enjoys global adoption then I'll be happy to retag. "Chemical leavening" does not mean the same thing. Quick breads do not have to be chemically leavened. The term quick is not just there to sound cool; the critical aspect of quick breads is that they are supposed to leaven much faster than a yeast-based product.