Buttermilk Nut Bread Recipes

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BUTTERMILK BANANA BREAD



Buttermilk Banana Bread image

My mom has been making this delicious, moist banana bread for 30 years; it was a family favorite for breakfast!

Provided by MAGDIEGO

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

2 cups flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 ¼ cups white sugar
½ cup shortening
2 egg, beaten
1 cup mashed ripe banana
1 teaspoon vanilla extract
½ cup buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  • Sift flour, baking soda, and cinnamon together in a bowl.
  • Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy; add 1 egg at a time, thoroughly beating the first into the sugar mixture before adding the second. Beat banana and vanilla into the wet mixture together. Stream buttermilk into wet mixture while continually beating until smooth; add flour mixture and continue to beat until you have a smooth batter. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 41.7 g, Cholesterol 31.4 mg, Fat 9.7 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 2.5 g, Sodium 127.9 mg, Sugar 23.8 g

BUTTERMILK BANANA BREAD



Buttermilk Banana Bread image

Give homemade banana bread a flavor and fiber boost with Fiber One® Honey Clusters® cereal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h40m

Yield 16

Number Of Ingredients 10

2 cups Fiber One™ Honey Clusters® cereal
3/4 cup sugar
1/4 cup canola or vegetable oil
1 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  • In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.
  • Stir in cereal just until mixed. Spread in pan.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 13 g, TransFat 0 g

BUTTERMILK NUT BREAD



Buttermilk Nut Bread image

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

1 egg
1 cup packed brown sugar
2 tablespoons shortening, melted
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup chopped nuts

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.

BUTTERMILK BREAD II



Buttermilk Bread II image

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

1 ½ cups buttermilk
½ cup warm water (110 degrees F/45 degrees C)
½ cup margarine
¼ cup white sugar
½ teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 ½ cups bread flour

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

BUTTERMILK NUT BREAD



Buttermilk Nut Bread image

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

2 eggs, well beaten
1 1/2 cups brown sugar
3 1/4 cups flour, sifted
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup nuts, chopped

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

BUTTERMILK BANANA NUT BREAD



Buttermilk Banana Nut Bread image

This is from Martha Stewart's new Baking Handbook. This is just wonderful. I especially like that it has coconut in it. YUMMY! This makes 2 9 x 5 loaves or 6 mini loaves. If making mini loaves reduce the baking time to 45 minutes.

Provided by LMillerRN

Categories     Quick Breads

Time 1h25m

Yield 2 loaves

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 large eggs
2 cups sugar
1 1/3 cups canola oil
2 tablespoons pure vanilla extract
1 1/2 cups ripe mashed bananas (about 3 medium)
1 cup unsweetened dried shredded coconut
1 cup walnuts or 1 cup pecans, toasted and finely chopped
1/2 cup buttermilk
cooking spray

Steps:

  • Preheat oven to 350°. Coat pans with cooking spray; set aside.
  • In a large bowl, whisk together the flour, baking soda and salt; set aside.
  • In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
  • Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
  • Divide batter betwen prepared pans; smooth with an offset spatula.
  • Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
  • Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

Nutrition Facts : Calories 3674, Fat 220.8, SaturatedFat 41.8, Cholesterol 281.4, Sodium 1697.1, Carbohydrate 391.9, Fiber 18.9, Sugar 223.4, Protein 43.9

BUTTERMILK COCONUT BREAD



Buttermilk Coconut Bread image

A tropical aroma fills the kitchen whenever I bake this irresistible quick bread. The coconut topping adds a touch of visual flair, and mouthwatering flavor to every bite of this tender loaf. -Cindy Steffen, Cedarburg, Wisconsin

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 12

2-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
2-1/3 cups sweetened shredded coconut, divided
1 large egg
1-1/4 cups buttermilk
6 tablespoons butter, melted
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and baking soda. Add 2 cups coconut and mix well. Combine the egg, buttermilk, butter and extracts; stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Sprinkle with remaining coconut; press lightly into batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 227 calories, Fat 10g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 234mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

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