Buttermilk Quick Bread
Reduce sugar to a tablespoon for a more savory bread. Can substitute up to half the flour with an alternative flour. Up to 1 1/2 cups of fruit, nuts, olives, cheese or other ingredients can be added to the dry ingredients. Use 1 to 3 teaspoons of herbs or spices for different variations. This is one of the most versatile bread recipes that you can use.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup vegetable oil
Instructions
Preheat the oven to 350 F and grease a 9x5 loaf pan. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. In a separate bowl combine the buttermilk, egg, and oil. Pour the liquid ingredients over the dry ingredients. Gently fold the ingredients until all the flour has been incorporated and a wet batter is formed. Be careful not to over mix. Scrape the batter into the prepared pan, patting it into the corners. Bake for 45 to 50 minutes or until the bread tests done. Let the bread cool in the pan for 15 minutes before removing and slicing. Baked loaves can be wrapped in plastic wrap and stored at room temperature. They can be stored in the freezer for three months by wrapping them in plastic and aluminum foil.