Buttermilk Quick Bread

recipe
Savory flavor, tender texture, and a crunchy crust make this bread a good all-purpose accompaniment.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 137
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 2.8 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 4.1 g
Carbohydrate 19.7 g
Fiber 0.6 g
Cholesterol 12 mg
Iron 1 mg
Sodium 266 mg
Calcium 48 mg

Ingredients

9 ounces all-purpose flour (about 2 cups)
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup butter, melted
2 large egg whites
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add to flour mixture, stirring just until moist.

3. Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Note:

Jean Patterson,

January 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note