For an easy weeknight meal, this quick bread is a winner. It’s rich, slightly tangy, and not too sweet, making it the perfect side for everything from a hearty roast to a comforting pot of chili. In the summer, I love turning the leftovers into a simple dessert by topping slices with fresh berries and whipped cream for a shortcake-inspired treat.
Quick breads are a true gift—mixing a handful of ingredients in a bowl, baking, and enjoying a golden, warm loaf with minimal effort is pure magic. Over the years, I’ve honed a basic recipe that’s versatile enough to adapt for almost any occasion. Here’s my go-to, with variations to suit whatever you’re craving.
INGREDIENTS
- 2 cups all-purpose flour (10 ounces)
- 1/2 cup white sugar (4 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (8 ounces)
- 1 large egg
- 1/4 cup unsalted butter, olive oil, or vegetable oil (2 ounces)
INSTRUCTIONS
- Preheat the oven to 350°F. Grease or spray a standard 9×5 loaf pan with nonstick cooking spray.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, melt the butter (if using) and whisk it together with the buttermilk and egg.
- Pour the wet ingredients into the dry ingredients, and gently stir to combine until just incorporated. Be careful not to overmix, as a shaggy, wet batter should form.
- Transfer the batter into the prepared pan, patting it into the corners. Bake for 45-50 minutes, or until the loaf is golden and domed, and a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 15 minutes before removing it to cool completely.
- To store, wrap the baked loaf tightly in plastic wrap and keep at room temperature. You can also freeze it wrapped in plastic and aluminum foil for up to three months.
RECIPE NOTES
Basic Variations:
- For a more savory bread, reduce the sugar to 1 tablespoon.
- Substitute up to half the flour with an alternative flour.
- Swap buttermilk for a mixture of yogurt and milk or milk with a squeeze of lemon.
- Add up to 1 1/2 cups of fruits, nuts, olives, cheese, or other ingredients to the dry ingredients.
- Mix in 1-3 teaspoons of herbs or spices to the dry ingredients for added flavor.
10 Variations:
- Cranberry-Walnut Loaf: 1 cup dried cranberries, 1/2 cup toasted and chopped walnuts, 1 teaspoon vanilla, zest of one orange.
- Apple-Cinnamon Loaf: 1 cup diced apples, 1 teaspoon cinnamon, 1/2 cup toasted and chopped nuts.
- Cherry-Almond Loaf: 1 cup dried cherries, 1/2 cup toasted and chopped almonds, 1 teaspoon almond extract.
- Blueberry Loaf: 1 cup fresh or frozen blueberries, 1 teaspoon vanilla, zest of one lemon.
- Ginger-Orange Loaf: Zest of two oranges, 1/4 cup minced crystallized ginger, 1 teaspoon cinnamon, pinch of cloves, pinch of nutmeg.
- Herbed Sun-dried Tomato and Cheese Loaf: Reduce sugar to 1 tablespoon, 1/2 cup grated cheese, 1 teaspoon oregano, 1/2 teaspoon thyme, 2 tablespoons minced sun-dried tomatoes.
- Onion-Dill Loaf: Reduce sugar to 2 tablespoons, 1 minced onion (cooked until soft), 1 tablespoon minced fresh dill.
- Pesto Loaf: Reduce sugar to 1 tablespoon, 1/4 cup pesto, 1/2 cup shredded Parmesan cheese.
- Spicy Jalapeno Loaf: Reduce sugar to 2 tablespoons, 1/4 cup minced jalapeno peppers, 1 cup shredded cheddar cheese, 2 teaspoons chili powder.
- Irish Soda Bread Look-Alike Loaf: Reduce sugar to 1/4 cup, 1 tablespoon caraway seeds, 3/4 cup raisins.
