Homemade Buttermilk Bread is perfect for a weeknight meal, or breakfast!This classic buttermilk loaf is light, rich and not overly sweet, making it a good match for lunch sandwiches and breakfast toasts.
Love Bread? Try Skillet Focaccia, Dutch Oven Bread and Whole Wheat Sourdough Sandwich Bread as well.
Buttermilk bread
Quick soda bread that is easy to make without a bread maker. Makes 1 loaf of bread.
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Servings: 10
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.
Calories: 240kcal
Nutrition Facts
Buttermilk bread
Amount per Serving
Calories
240
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Cholesterol
33
mg
11
%
Sodium
441
mg
19
%
Potassium
232
mg
7
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
6
g
12
%
Vitamin A
245
IU
5
%
Calcium
117
mg
12
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Why You'll Love Buttermilk Bread
- NO Bread Machine Required: 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.
- Just A Few Ingredients: 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.
- No Yeast: I also like that it's a quick bread made without any yeast. No yeast and no kneading. So easy and quick just like Quick Peach Bread with Pecans.
FAQ
Do I need a bread machine? No. 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 do I use? 9x5 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 and Leftovers
- Room Temp: 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.
- Slice it before storing: To use it as a sandwich bread, store it sliced. It slices up nicely and then you can refrigerate it or freeze it.
Super easy! Enjoy!
Betsy Taylor says
Hello Olya!
Found this recipe 2 days ago & made it today. Delicious! What a clever recipe!
Olya says
What a great compliment, Betsy!
Rosemary says
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?
Olga says
Mixed together with egg and buttermilk. Do not spread on top.
Sandi J says
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
Olga says
Yes, it will work. You should only bake muffins for about 30 minutes at 350 F.
Cheri Pink says
Can you use wheat flour????
Olga says
Yes, of course!