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    Homemade Buttermilk Quick Bread

    Jan 9, 2019 · 8 Comments

    934 shares
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    Jump to Recipe - Print Recipe

    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.

    Homemade Buttermilk Quick Bread

    Quick homemade buttermilk bread basics

    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.

    Why make bread at home?

    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.

    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.

    Do I need a bread machine?

    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.

    What kind of baking pan to use

    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.

    Storage instructions

    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 Quick Bread

    Super easy! Enjoy!

    More delicious bread recipes

    Easy Strawberry Banana Bread

    Quick Peach Bread

    Irish Soda Bread

    Best Cornbread

    Buttermilk bread
    Print Recipe
    5 from 3 votes

    Homemade buttermilk bread

    Quick soda bread that is easy to make without a bread maker. Makes 1 loaf of bread.
    Prep Time10 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 20 mins
    Course: Breakfast
    Cuisine: American
    Keyword: buttermilk bread
    Servings: 10
    Author: Olya

    Ingredients

    • 3 cups all purpose flour
    • ⅓ cup white sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 egg, (lightly beaten)
    • 2 cups buttermilk
    • ¼ cup butter, (melted)

    Instructions

    • Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
    • Combine flour, sugar, baking powder, salt and baking soda. Blend egg and buttermilk together, and add to the dry ingredients. Mix just until moistened. Stir in butter. Pour into prepared pan.
    • Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. 
    • Wrap in foil for several hours, or overnight, for best flavor.
    Nutrition Facts
    Homemade buttermilk bread
    Amount Per Serving
    Calories 240 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 4g25%
    Cholesterol 33mg11%
    Sodium 441mg19%
    Potassium 232mg7%
    Carbohydrates 38g13%
    Fiber 1g4%
    Sugar 9g10%
    Protein 6g12%
    Vitamin A 245IU5%
    Calcium 117mg12%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

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    Reader Interactions

    Comments

    1. Betsy Taylor says

      September 20, 2022 at 4:42 pm

      Hello Olya!
      Found this recipe 2 days ago & made it today. Delicious! What a clever recipe!

      Reply
      • Olya says

        September 21, 2022 at 1:46 pm

        What a great compliment, Betsy!

        Reply
    2. Rosemary says

      April 08, 2020 at 11:45 am

      Is the 1/4 cup melted butter mixed with the egg and buttermilk? Or, spread on top of the loaf before and/or after baking?

      Reply
      • Olga says

        April 09, 2020 at 1:38 pm

        Mixed together with egg and buttermilk. Do not spread on top.

        Reply
    3. Sandi J says

      August 24, 2019 at 1:14 am

      Hi Olga —
      This buttermilk bread looks and sounds delicious! I am thinking that the recipe would also make a great Dinner Roll — have you ever tried making individual “rolls”, in a Muffin pan? I’m thinking it should work; just need to watch the color for doneness, I would hope… what do you think?
      Sandi

      Reply
      • Olga says

        August 24, 2019 at 9:27 pm

        Yes, it will work. You should only bake muffins for about 30 minutes at 350 F.

        Reply
    4. Cheri Pink says

      May 26, 2019 at 9:53 pm

      Can you use wheat flour????

      Reply
      • Olga says

        May 28, 2019 at 2:44 pm

        Yes, of course!

        Reply

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    Hi, I'm Olya! Welcome to the online home of my recipes that will make you look like a pro, yet without having to spend too much time in the kitchen! More about me →

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