Buttermilk Quick Bread

Mar 7, 2012 by

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.

Buttermilk Quick Bread. Profile.

 

Buttermilk Quick Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 8-10 slices

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F
  2. Spray a loaf pan (9 X 5) and line with parchment. Spray parchment
  3. In a medium bowl, combine flour,sugar, baking powder, baking soda and salt
  4. In a small bowl, add olive oil, egg and buttermilk
  5. Add the wet ingredients into the dry. Combine gently until fully combined without stirring too much
  6. Add batter to the prepared loaf pan and use a spatula to ensure the batter gets to the corners
  7. Bake for 45-50 minutes until loaf has risen nicely, and is golden brown
  8. A toothpick, or knife after insertion, should come out clean
  9. Allow pan to cool for about 15 minutes before removing the bread and slicing to serve

Notes

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.

http://lovelypantry.com/2012/03/buttermilk-quick-bread/
 

The consistency of the batter is quite thick, so you have to gently spread into the corners with a spatula.

 

Quick Bread Batter

 

Ah! Perfection!

 

Buttermilk Quick Bread – Out of the oven

 

It’s best to use a serrated knife to cut this bread since it is a bit delicate.

 

Buttermilk Quick Bread – sliced

 

 

Buttermilk Bread

 

 

Buttermilk Quick Bread with Raisins

 

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.

 

Buttermilk Quick Bread With Raisins – sliced

 

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!

 

Buttermilk Quick Bread with Blueberries

 

Happy Wednesday! I hope the week has been off to an awesome start! I’ll be back soon.

Cheers for now.

Lyn

 

 

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Whole Wheat French Toast

Feb 1, 2012 by

 

Hello friends! Can you believe it’s already February? Wow, time certainly flies. I’m looking forward to creating more recipes and working on my photography. How am I doing so far? I’m so excited for what this year has in store! My love for photography is never-ending! And apparently, its keeping a lot of folks quite hungry too :-)

I picked up a loaf of whole-wheat homestyle bread at the supermarket and I couldn’t wait to dig into it. The thing is, when you buy a loaf of bread like this, you have to eat it all within a day or so of cutting it otherwise it will get hard. After that, the only thing it will be good for is breadcrumbs. And that’s not a bad thing ~ I’d just prefer to eat it :-). I thought it would be a good idea to make French Toast using lovely thick slices of fresh bread. Its a family favourite and its a change from the usual suspects around breakfast time. I used French Bread before to make French Toast. Do you remember that post? Here it is: Stuffed French Toast. That was some tasty toast! But time is always a factor in getting breakfast ready. So the traditional way was good for me this time around. The kids loved it and so did I!

 

Whole Wheat French Toast
Recipe Type: Breakfast
Author: Lyn
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Serves: 5
An easy breakfast for the family to enjoy
Ingredients
  • 1 Loaf Whole Wheat Bread
  • 2 Eggs
  • 1/2 Tsp Cinnamon
  • 1/2 Cup Milk
  • Butter
Instructions
  1. Slice loaf into thick slices, about an inch thick
  2. In a rimmed dish, whisk eggs, cinnamon and milk until well combined and a smooth consistency is achieved
  3. Dip each slice of bread into the egg mixture ensuring that both sides absorb some liquid. Be sure not to over soak the slices
  4. In a skillet, melt about 2 tbsp butter (to start as you’ll need more as you go along)
  5. Place each slice of bread in the skillet, browning on each side for about 3-4 minutes until golden brown
  6. Serve with fruit and maple syrup
Notes

Makes about 8 slices of french toast.

 

Happy Wednesday!! ~ Lyn

 

 

 

 

 

 

 

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