Homemade buttermilk quick bread is perfect for a weeknight meal, or breakfast. The best part is that you don’t even have to own a bread machine or a bread maker to make this easy bread recipe. This classic buttermilk loaf is light, rich and not overly sweet, making it a good match for lunch sandwiches and breakfast toasts.
You make the buttermilk dough from scratch and use only fresh ingredients. Buttermilk, flour and baking soda. Because it’s made with only wholesome ingredients and no additives, it’s my favorite bread recipe. I also like that it’s a quick bread made without any yeast. No yeast and no kneading. So easy and quick! Just like our recipe for Irish Soda Bread.
Homemade bread is substantially healthier than the store bought because we do not use any additives or preservatives here. We also use healthy fats in this recipe, rather than soybean oil used in most commercial breads.
Simply The Best Banana Bread Recipe
This buttermilk bread is also tastier than store–purchased bread, it is very inexpensive to make, and it doesn’t take all that much time, either.
This is our favorite sandwich bread! We don’t even buy regular bread much. Because I make jelly and lunch meat sandwiches with it for my son to take to school. He loves it with peanut butter or grilled cheese. Because this bread is filling, flavorful and has such a delicious, soft texture.
You absolutely don’t need a bread maker for good bread. Basically, soda serves as a rising agent here and you use a regular loaf pan to make this homemade bread.
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I used 9×5 inch bread loaf pan. Both non-stick and glass loaf pans will do. I also prefer to wrap the bread in foil once it’s baked. Foil helps with the flavor.
It’s best to store bread at room temperature in a cool dry place for up to 2-3 days. Heat and humidity cause homemade bread to mold. Storing it in the refrigerator turns it stale quickly. To keep bread soft, store in an airtight plastic bag.
Because I use it as a sandwich bread, I store it sliced. It slices up nicely. You can refrigerate it or freeze it.
Homemade Buttermilk Bread
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.This easy Buttermilk Banana Bread Recipe always gets rave reviews! Some say it is the BEST banana bread recipe out there. If you have brown bananas and buttermilk to use up, make this banana bread. You won’t be disappointed.
I am always trying to find new uses for brown bananas and buttermilk. I always seem to have an abundance of these two ingredients. I love making chocolate banana bread and my favorite buttermilk drop biscuits, but this Buttermilk Banana Bread recipe is also a favorite. I love that it uses both ingredients!
Buttermilk and bananas are meant to be friends. They team up in this recipe to create a very moist loaf of bread. This banana bread is light in flavor and color. It reminds me of a very moist banana pound cake because of the rich, buttery crumb. It is SO good warm with a little butter. Some say it is the BEST banana bread recipe they have ever made. It is definitely a favorite at our house!
Buttermilk Bread Ii Recipe
If you are pondering what to do with the overripe bananas on your counter and the buttermilk in your refrigerator, make this easy quick bread. Your house will fill with a wonderful aroma and you will have a tasty snackor delicious breakfast. Banana bread is ALWAYS a good idea.
You can make muffins or mini loaves with this banana bread recipe, just reduce the baking time. For muffins, I recommend 18 to 24 minutes. For mini loaves, I recommend 25 to 35 minutes. Every oven is different so check early to be safe. The muffins or bread is done when a toothpick inserted into the center comes out clean.
The bread also freezes well. I always like having a loaf in the freezer for a rainy day…or any day! Wrap the cooled bread in plastic wrap and aluminum foil (or put in a freezer bag) and freeze for up to 3 months. Thaw and slice!
Buttermilk Oat Quick Bread
Calories: 224 kcal , Carbohydrates: 33 g , Protein: 3 g , Fat: 8 g , Saturated Fat: 5 g , Cholesterol: 48 mg , Sodium: 77 mg , Potassium: 114 mg , Sugar: 18 g , Vitamin A: 290 IU , Vitamin C: 1.1 mg , Calcium: 29 mg , Iron: 1 mg
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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!This old fashioned Buttermilk Sweet Bread is a recipe we make often because it is so versatile! It’s a quick bread with just a hint of sweetness and goes perfectly with almost any meal! I love quick breads such as Chocolate Chip Banana Bread, Beer Bread, and Cream Cheese Banana Bread.
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I am an eternal fan of quick breads. You dump some basic ingredients in a bowl, stir and bake, and then voila, there is a tender loaf of warm bread perfect with any meal. This recipe was a bit different than most quick bread I make as it doesn’t have a specific flavor profile. Which now that I think about, I really like. I said it once but I’ll say it again, this is one heck of a versatile bread!
Simply put, no yeast is required. Most quick breads follow a simple formula of combining dry ingredients, adding wet ingredients, and stirring just enough to incorporate. This recipe definitely follows that!
Because this is an old-fashioned buttermilk sweet bread, I added vanilla and sugar. If you want to make your bread savory, omit the vanilla and only use 1 tablespoon of sugar.
Blueberry Buttermilk Quick Bread Recipe
In a large bowl, add all of the dry ingredients. Sift together. Add the wet ingredients and stir until just incorporated. You don’t want to overmix. Pour the batter into a prepared pan (I like to use Homemade Pan Release) and bake in a preheated oven.
Buttermilk brings a pleasant tang to cakes, bread, and biscuits. It helps tenderize gluten, giving baked goods a softer texture and more body. If baked goods have baking soda (which this one does!), then using buttermilk is a good option. Baking soda is a leavening agent that requires acidic ingredients such as buttermilk, lemon juice or molasses to activate it.
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @ and use the hashtag #YouAreBaker.
Mozzarella And Parmesan Buttermilk Quick Bread
I started out by wanting a bread that wasn’t as sweet and found that adding 1 tablespoon of sugar was good. Then I decided to make this recipe with fresh strawberries and added 1/2 cup of sugar. It was perfection. Then I made it without strawberries but left in the 1/2 cup sugar and found that this was our favorite. Please do feel free to play around with the sugar in this recipe and make it to your tastes.
If you prefer a sweeter buttermilk bread but don’t want to use granulated sugar, you can use honey. About 1/4 cup works best in the recipe I have shared below.
Sure thing! Just bake the bread and allow it to cool completely. After it has cooled, wrap tightly with aluminum foil or plastic wrap and then place in a freezer-safe plastic storage bag. When you are ready to use it, allow it to come to room temperature on the counter.
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Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
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