Mini Buttermilk Quick Bread
This Mini Buttermilk Quick Bread is soft, tender, and slightly sweet. An easy, no-yeast recipe that’s perfect with soups, stews, or with your favorite dessert topping.
Servings: 4 servings
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
Serving: 1serving | Calories: 238kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 475mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 286IU | Calcium: 91mg | Iron: 2mg
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