As I have said many times before, most recipes, in order to be considered “a keeper” in my eyes must be: a. quick and b. easy (and c. versatile for extra points).
This quick bread recipe definitely passes all three! I found this recipe on The Kitchn, a really great blog that I love to check out almost daily.
This is a basic buttermilk quick bread that is not overly sweet, stays moist (I know, had to use the word though) and has a bit of tang from the buttermilk. I have included the 10 variations from the original website (below the recipe), but have already thought of so many more combinations that would be just as tasty:
- peanut butter banana
- cheddar chive
- chocolate hazelnut
- tomato basil
This quick bread is definitely a great jumping off point and a perfect “technique” recipe that can be adapted over and over again. By simply incorporating the wet ingredients into the dry and throwing in the desired flavoring ingredients, you can have a great weeknight bread or party contribution in about 45 minutes.
The bread is delicious by itself and even better with one of these:
Basic Buttermilk Quick Bread:
Makes one loaf
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
Basic Variations:
• Sugar can be reduced to a tablespoon for more savory breads.
• Up to half the flour can be substituted with an alternative flour.
• Replace the buttermilk with a mix of yogurt and milk or milk and a squeeze of lemon.
• Use up to 1 1/2 cups fruits, nuts, olives, cheese, or other ingredients, added to the dry ingredients.
• Use 1-3 teaspoons of herbs or spices, added to the dry ingredients.
10 Variations:
1. Cranberry-Walnut Loaf (pictured above) - 1 c. dried cranberries, 1/2 cup toasted and chopped walnuts, 1 tsp vanilla, zest from one orange
2. Apple-Cinnamon Loaf - 1 c. diced apples, 1 tsp cinnamon, 1/2 cup toasted and chopped nuts
3. Cherry-Almond Loaf - 1 c. dried cherries, 1/2 cup toasted and chopped almonds, 1 tsp almond extract
4. Blueberry Loaf - 1 c. fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon
5. Ginger-Orange Loaf - zest from two oranges, 1/4 cup minced crystallized ginger, 1 tsp cinnamon, pinch of cloves, pinch of nutmeg
6. Herbed Sun-dried Tomato and Cheese Loaf (pictured below) - reduce sugar to 1 T, 1/2 c. grated cheese, 1 tsp oregano, 1/2 tsp thyme, 2 T minced sun-dried tomatoes
7. Onion-Dill Loaf - reduce sugar to 2 T, one minced onion cooked until soft, 1 T minced fresh dill
8. Pesto Loaf - reduce sugar to 1 tablespoon, 1/4 c. pesto, 1/2 c. shredded parmesan cheese
9. Spicy Jalapeno Loaf - reduce sugar to 2 tablespoons, 1/4 cup minced jalapeno peppers, 1 c. shredded cheddar cheese, 2 tsp chili powder
10. Irish Soda Bread Look-Alike Loaf - reduce sugar to 1/4 cup, 1 T caraway seeds, 3/4 cup raisins
Recipe copied from www.thekitchn.com
Have a great Saturday!
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