I frequently buy buttermilk to make Buttermilk Pancakes and I too often find that I have a half empty carton in my refrigerator that is very near its expiration date. Homemade Buttermilk Bread is a quick, easy, and delicious way to use up your Buttermilk.
It is a rich bread with a little sweetness and it is wonderful served plain, as a side to a bowl of chili, smothered with jam, or used in bread pudding. I have a recipe using it in bread pudding coming tomorrow.
The half of cup of sugar in this bread puts it right in that sweet spot where it goes well with savory foods, but add some whipped cream and berries and you could easily turn it into a dessert.
The buttermilk gives it a little tang which helps balance the sugar.
There’s no yeast needed. No kneading either. This is your basic quick bread recipe. Stir all of the ingredients in a bowl, dump the batter into a loaf pan, place in the oven, and 45 minutes later you are rewarded with a warm, golden loaf of bread.
It doesn’t seem like that little effort should result in something so positively delicious!
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup butter, melted
- Heat oven to 350 degrees and spray a 9X5-inch loaf pan with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together buttermilk, eggs, and butter.
- Pour liquid ingredients into dry and stir until flour is incorporated. Do not overmix. Batter will look shaggy.
- Scrape batter into prepared pan and spread to corners. Bake 45 to 50 minutes or until golden on top.
- Cool 15 minutes before slicing.
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Recipe Source: The Kitchn
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