I’m quite fond of quick breads. I love how easy they are to make and the wide variety and variations of each recipe that I come across. I have yet to make a quick bread that I did not like. Granted, I scrutinize the ingredients very carefully before I decide to make it. Please allow me to formally introduce you to Buttermilk Quick Bread. A very simple bread that I have been making on the weekends if I have any buttermilk in the fridge. I found this recipe on one of my daily sources of inspiration: The Kitchn, and knew as soon as I saw it, that I was going to make it. I’ve made it 4 times already – twice plain, once with raisins and this past weekend, with blueberries. Versatile little quick bread, isn’t it? The original post, has a few other variations that look interesting to try too – like Pesto Loaf. (Are you imagining a green quick bread?)
I love that this plain bread is like a canvas. You can tweak it to your liking and chances are, it will turn out great.
- 2 Cups All-Purpose, Unbleached Flour
- 1/2 Cup White Sugar
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Salt
- 1 Cup 1% Buttermilk
- 1 Large Egg
- 1/4 Cup Olive Oil
- Preheat oven to 350F
- Spray a loaf pan (9 X 5) and line with parchment. Spray parchment
- In a medium bowl, combine flour,sugar, baking powder, baking soda and salt
- In a small bowl, add olive oil, egg and buttermilk
- Add the wet ingredients into the dry. Combine gently until fully combined without stirring too much
- Add batter to the prepared loaf pan and use a spatula to ensure the batter gets to the corners
- Bake for 45-50 minutes until loaf has risen nicely, and is golden brown
- A toothpick, or knife after insertion, should come out clean
- Allow pan to cool for about 15 minutes before removing the bread and slicing to serve
For Buttermilk Quick Bread with raisins, add 1 Cup raisins to the batter and fold in. For Buttermilk Quick Bread with Blueberries, add 1 Tsp Vanilla to the wet ingredients and 1 Cup fresh blueberries at the end. Fold gently in to the batter.
The consistency of the batter is quite thick, so you have to gently spread into the corners with a spatula.
It’s best to use a serrated knife to cut this bread since it is a bit delicate.
I like that because the batter was so thick, the raisins didn’t have the chance to sink to the bottom of the pan For some recipes with a batter of thinner consistency, like the Ginger Carrot Bread, you have to toss the raisins (or small fruit like blueberries) in flour before folding them into the batter. So nice that I was able to skip that step.
Finally, with Blueberries. I wanted to cut the loaf to take a quick photograph however, I was entertaining so I did not want to cut it before we were ready to eat it. Everyone loved it!
Happy Wednesday! I hope the week has been off to an awesome start! I’ll be back soon.
Cheers for now.