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.
How to make homemade buttermilk bread
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.
Do I need a bread machine to make bread?
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.
Is homemade bread healthier than store bought?
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. Homemade bread is not considered processed food.
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.
How long does homemade bread last?
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.
Use bread loaf pan
To begin with, you will be using 9×5 inch bread loaf pan. I use both non-stick and glass loaf pans. And both work great! I also wrap the bread in foil once it’s baked. Foil helps with the flavor.
Use this homemade bread loaf as a sandwich bread
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 and grilled cheese as well! Because it’s filling, flavorful and has such a delicious, soft texture! My family get so excited when they smell freshly baked bread! Did I mention that this bread recipe does not require a bread machine?
Easy bread recipe
That’s it! You just need a bread loaf pan. Buttermilk and baking soda will do all the job for you! You also won’t need to use any yeast. Have you ever toasted a slice of quick bread? Well, toasted quick bread smells so delicious! But when it’s homemade, it’s even better! The aroma is amazing, with a touch of sweetness.
Because I use it as a sandwich bread, I store it sliced. It slices up nicely. You can refrigerate it or freeze it.
Super easy!
Enjoy!
Homemade buttermilk bread
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 9x5 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.
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.
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?
Mixed together with egg and buttermilk. Do not spread on top.
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
Yes, it will work. You should only bake muffins for about 30 minutes at 350 F.
Can you use wheat flour????
Yes, of course!