This post may contain affiliate links. Please read our disclosure policy.
This Mini Buttermilk Quick Bread is soft, tender, and slightly tangy with a golden crust. Made without yeast, this easy buttermilk loaf is lightly sweet and perfect with savory dishes or with your favorite dessert topping.
Why You’ll Love This Recipe
- Quick and Easy: This buttermilk quick bread comes together with no yeast, kneading, or rising time.
- Soft, Tender Texture: Buttermilk and butter create a moist crumb with a beautifully golden crust.
- Perfectly Balanced Flavor: The gentle tang from the buttermilk keeps the bread from being too sweet, making it great for both sweet and savory dishes.
- Small Batch Recipe: Ideal for one or two people.
- Incredibly Versatile: Delicious with soups or stews and just as lovely with jam or a sweet topping.
- Simple, Everyday Ingredients: You only need basic pantry staples to make this homemade buttermilk bread.
I love this recipe because it’s one of those breads that always turns out perfectly. You don’t need yeast, a mixer, or any special equipment – just a bowl and a spoon.
This is a buttermilk quick bread, which means it’s made without yeast. The rise comes from baking powder and baking soda reacting with the acidity of the buttermilk, giving the bread a soft, tender texture and a touch of tang.
It’s slightly sweet but still pairs beautifully with savory dishes. I like serving it with a bowl of chili, pot roast for one, a single serving of chicken stew or topping it with homemade whipped cream and strawberries for a quick dessert. You can find more of my favorite ways to serve it in the Serving Suggestions section below.
It’s simple, reliable, and one I turn to when I want to bake something easy and satisfying.
Ingredients
If you have any ingredients leftover from this easy buttermilk quick bread recipe, check out our Leftover Ingredients Recipe Finder,
- All-Purpose Flour: Provides structure and helps create a soft, tender crumb.
- Sugar: Adds just enough sweetness to balance the tang from the buttermilk.
- Baking Powder and Baking Soda: These leavening agents help the bread rise without yeast.
- Salt: Enhances the overall flavor and balances the sweetness.
- Buttermilk: Quick breads get a real lift from buttermilk. It not only deepens the flavor of the bread, but the acid also works with the baking soda to give it a fluffier crumb and better rise. If you don’t have buttermilk, make a simple substitute by mixing ½ cup of milk with 2 teaspoons of lemon juice. Let it stand for 5 to 10 minutes before using. It won’t be as thick as traditional buttermilk, but it will do the job beautifully. Leftover buttermilk? Use it to make buttermilk pancakes for one, a mini buttermilk pie, or a small batch of hush puppies.
- Egg Yolk: Adds richness and helps bind the ingredients together. Save the egg white to use in egg white recipes like mini angel food cake or small batch flourless chocolate cookies.
- Butter, Olive Oil, or Avocado Oil: Brings flavor and moisture, creating a tender texture.
Recipe Variations
Try one of these easy variations to give your small buttermilk quick bread a new flavor:
- Cheddar and Chives Loaf: 2 to 3 tablespoons shredded cheddar cheese + 2 tablespoons chopped chives.
- Blueberry Lemon Loaf: ¼ cup fresh or frozen and thawed blueberries + ½ teaspoon lemon zest.
- Cranberry Orange Loaf: ¼ cup dried cranberries + ½ teaspoon orange zest.
- Jalapeño Cheddar Loaf: 2 tablespoons diced jalapeños + 2 tablespoons shredded cheddar cheese.
- Herb and Parmesan Loaf: ¼ teaspoon dried Italian herbs + 2 tablespoons grated Parmesan cheese.
- Chocolate Chip Loaf: 2 to 3 tablespoons mini chocolate chips for a lightly sweet version.
Buttermilk Substitute:
If you don’t have buttermilk, make your own by mixing ½ cup of milk with 2 teaspoons of lemon juice. Let it sit for 5 to 10 minutes before using.
How To Make Buttermilk Quick Bread
These photos and instructions help you visualize how make a small loaf of buttermilk bread. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Heat oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a small bowl, whisk together the egg yolk, buttermilk, and melted butter until blended.
- Make the Batter: Pour the wet ingredients over the dry ingredients and gently stir until just combined. The batter will look slightly shaggy.
- Transfer the Batter: Pour the batter into the prepared baking dish and spread it evenly.
- Bake: Place the dish in the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Slice: Let the bread cool in the pan for 15 minutes before removing. Slice and serve warm or at room temperature.
Expert Tips
- Mix the Dough Gently: Overmixing can make the bread dense and tough.
- Check for Doneness: Insert a toothpick into the center; it should come out clean or with a few crumbs.
- Watch the Top: If it browns too quickly, loosely cover with foil near the end of baking.
- Cool Before Slicing: Let the bread rest in the pan for 15 minutes before removing.
Serving Suggestions
This mini buttermilk quick bread pairs wonderfully with hearty meals and comforting soups. Try serving it alongside one of these favorites:
- Beef Stew For One: Perfect for dipping into the rich, flavorful sauce.
- Seafood Gumbo For One: Great for soaking up every bit of the spicy, savory broth.
- Lentil Soup For One: A warm, comforting combination that’s simple and satisfying.
- Smothered Pork Chops For One: Pairs beautifully with the creamy, savory gravy.
- Strawberry Shortcake For One: Use the bread as a base for a quick and easy dessert.
Frequently Asked Questions
Quick breads use baking powder and baking soda instead of yeast, so there’s no rising time or kneading required.
Absolutely. Double all of the ingredients and bake in a 6×8-inch baking dish.
Let it cool completely, then wrap tightly or store in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
Buttermilk adds flavor and helps the bread rise. Its acidity reacts with baking soda, creating a tender crumb and slightly tangy taste that makes buttermilk quick bread so good.
It’s best to use all-purpose flour for this recipe. Self-rising flour already contains baking powder and salt. Even if you remove those ingredients and add baking soda, results can still vary since the leavening in self-rising flour isn’t consistent across brands. For the best rise and soft, tender crumb, use all-purpose flour as written in the recipe.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this mini buttermilk quick bread, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Mini Buttermilk Quick Bread
Equipment
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg yolk
- ½ cup buttermilk
- 2 tablespoons butter -melted, or use 2 teaspoons of olive oil or avocado oil.
Instructions
- Heat oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, whisk together the egg yolk, buttermilk, and melted butter until blended.
- Pour the wet ingredients over the dry ingredients and gently stir until just combined. The batter will look slightly shaggy.
- Pour the batter into the prepared baking dish and spread it evenly.
- Place the dish in the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes before removing. Slice and serve warm or at room temperature.
Notes
- Mix the Dough Gently: Overmixing can make the bread dense and tough.
- Check for Doneness: Insert a toothpick into the center; it should come out clean or with a few crumbs.
- Watch the Top: If it browns too quickly, loosely cover with foil near the end of baking.
- Cool Before Slicing: Let the bread rest in the pan for 15 minutes before removing.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
