Best Buttermilk Nut Bread Recipes
BUTTERMILK NUT BREAD
Brown sugar and buttermilk give pleasing flavor to this no-fuss quick bread from Sue Ross of Casa Grande, Arizona. Nuts provide the tasty crunch.
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a bowl, beat the egg. Gradually beat in brown sugar and shortening. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat just until moistened. Stir in nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK BANANA NUT BREAD
This is from Martha Stewart's new Baking Handbook. This is just wonderful. I especially like that it has coconut in it. YUMMY! This makes 2 9 x 5 loaves or 6 mini loaves. If making mini loaves reduce the baking time to 45 minutes.
Provided by LMillerRN
Categories Quick Breads
Time 1h25m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Coat pans with cooking spray; set aside.
- In a large bowl, whisk together the flour, baking soda and salt; set aside.
- In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
- Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
- Divide batter betwen prepared pans; smooth with an offset spatula.
- Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
- Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.
Nutrition Facts : Calories 3674, Fat 220.8, SaturatedFat 41.8, Cholesterol 281.4, Sodium 1697.1, Carbohydrate 391.9, Fiber 18.9, Sugar 223.4, Protein 43.9
FARMHOUSE BUTTERMILK DATE NUT BREAD WITH CREAMY OR
Dates, nuts, orange combine in this delightful bread to make a nice combination. The orange glaze is optional, but very good. You can double the recipe to make 4 loaves if you wish. Source: unknown
Provided by Lynnda Cloutier
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- 1. Beat together first 5 ingredients til mixture is blended. Add flour, baking powder, baking soda and salt all at once. Beat til blended. Don't overbeat. Stir in dates, walnuts and orange peel.
- 2. Divide batter between 2 greased 6 1/2 x 3 1/2 inch loaf pans. Place pans on cookie sheet and bake at 350 for 30 to 35 minutes or til a cake tester, inserted in center comes out clean. Allow to cool in pan for 10 minutes, remove loaves from pan and continue cooling on rack. Brush tops lightly with creamy orange glaze. Makes 2 loaves
- 3. Creamy Orange Glaze: 1 Tbsp. cream 1/4 cup sifted powdered sugar 2 tsp. grated orange peel 2 Tbsp. finely chopped walnuts Stir together all ingredients til blended.
BUTTERMILK NUT BREAD
An easy quick bread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Grease two 8 x 4" loaf pans very well and preheat oven to 325°F.
- Beat eggs; add sugar and mix well.
- Sift dry ingredients together and add alternately with buttermilk to the egg mixture.
- Add nuts.
- Pour batter into prepared pans, let stand for 20 minutes and bake for about an hour or until breads test done.
Nutrition Facts : Calories 1939.8, Fat 44.4, SaturatedFat 7.9, Cholesterol 221.3, Sodium 2693.9, Carbohydrate 345.1, Fiber 11.7, Sugar 174.6, Protein 47.2
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