WALNUT BUTTERMILK BREAD
An easy quick bread to serve with tea on a crisp Fall day! Also good with pecans instead of walnuts.
Provided by Outta Here
Categories Quick Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Coarsely chop 1/2 cup walnuts. Reserve remaining walnut halves.
- Preheat oven to 350°F
- Lightly coat a 5-by-9-inch loaf pan with non-stick cooking spray.
- In a large bowl, with mixer on medium-high speed, beat to blend egg, buttermilk, and butter. Add chopped walnuts, flour, brown sugar, baking soda and powder, salt and vanilla; stir just until evenly moistened.
- Pour into loaf pan and arrange remaining walnut halves evenly on top of batter.
- Bake 45 to 50 minutes, until bread begins to pull away from side of pan. Let bread cool in pan on wire rack for 10 minutes. Run a knife between bread and pan sides, then turn out onto wire rack. Let cool 10 minutes.
- Slice and serve.
Nutrition Facts : Calories 333.3, Fat 13.5, SaturatedFat 3.1, Cholesterol 35.3, Sodium 328.2, Carbohydrate 48.4, Fiber 1.6, Sugar 28.5, Protein 6.5
QUICK WALNUT BREAD
This savory quick bread is easy to make and versatile. Try it lightly toasted for breakfast or tea, or drizzled with a little honey. You may also slice it thin and serve it with cheese.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield One loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Move the rack to the center of the oven. Butter or oil a loaf pan. Sift together the flour, baking powder, baking soda and salt.
- Beat the eggs in a large bowl. Whisk in the buttermilk or yogurt and the oils. Quickly whisk in the flour, and fold in the walnuts. Scrape into the bread pan.
- Bake 50 minutes to one hour, until nicely browned and a tester comes out clean. Remove from the heat, allow to cool for 10 minutes in the pan. Then reverse onto a rack and allow to cool.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTERMILK BREAD II
This bread is delicious plain or toasted. I make it at least once a week.
Provided by Esther Kenagy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
- Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g
LAURI'S YUMMY NUT BREAD
This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.
Provided by Lauri J
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
- In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
- Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.
Nutrition Facts : Calories 198 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 5.2 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 229.6 mg, Sugar 17.9 g
WALNUT BUTTERMILK QUICK BREAD
Also good with pecans instead of walnuts.
Provided by Mikekey *
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F Lightly coat a 5-by-9-inch loaf pan with non-stick cooking spray.
- 2. Coarsely chop 1/2 cup walnuts. Reserve remaining walnut halves.
- 3. In a large bowl, with mixer on medium-high speed, beat to blend egg, buttermilk, and butter. Add chopped walnuts, flour, brown sugar, baking soda, baking powder, salt and vanilla; stir just until evenly moistened.
- 4. Pour into loaf pan and arrange remaining walnut halves evenly on top of batter.
- 5. Bake 45 to 50 minutes, until bread begins to pull away from side of pan. Let bread cool in pan on wire rack for 10 minutes. Run a knife between bread and pan sides, then turn out onto wire rack. Let cool 10 minutes before slicing.
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.
BANANA WALNUT BUTTERMILK BREAD
Make and share this Banana Walnut Buttermilk Bread recipe from Food.com.
Provided by Kaccy G.
Categories Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl cream together the sugar and the butter; add eggs one at a time, beating after each addition.
- Beat in mashed bananas and vanilla and continue beating until mixture is smooth.
- In a large measuring cup stir baking soda into the buttermilk and add it to the banana mixture along with the flour and chopped nuts.
- Stir the batter until it is just combined.
- Pour batter into a greased and floured 9x5 inch loaf pan and bake for one hour or until tooth pick inserted in the center comes out clean.
- Transfer the bread to a rack and let it cool in the pan for 10 minutes.
- Turn it out onto a rack and let it cool completely.
Nutrition Facts : Calories 504.3, Fat 22.8, SaturatedFat 8.7, Cholesterol 83.8, Sodium 188.5, Carbohydrate 71.5, Fiber 3.1, Sugar 45.8, Protein 7.3
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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