buttermilk bread + variations

i have made it through one of my hardest weeks so far of the semester! yesterday i consumed probably unhealthy amounts of caffeine (in coffee and green tea form) but i made it through the day. and i'm not even going to lie - last night i was in bed by 9. granted, this week workouts are coming dark and early at 5:30 to make sure i get it in, but for my age, 9:00 PM is an early bedtime.

anyway, i wanted to share with you a recipe that is simple and quick: buttermilk bread! instead of studying this weekend, i chose to make 3 different variations of this bread and could not be more pleased with how it turned out. below is the basic buttermilk quick bread recipe. listed below are sweet and savory variations to try out! the recipe makes 1 loaf of bread in a standard 9x5 loaf pan - but feel free to divide into mini-loaf pans to try out different variations (just be sure to adjust cooking time!).

buttermilk quick bread

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon Splenda

1.5 teaspoons baking powder

1/2 teaspoon baking soda 

1 teaspoon salt

1 cup low-fat buttermilk

1 large egg

1/4 cup (2 oz) unsalted butter 

*ingredients for variations, if desired (below)

1. preheat oven to 350 degrees. spray loaf pan with non-stick cooking spray and set aside. 
2. mix together first six ingredients in a medium mixing bowl. in a separate bowl, melt the butter and mix with buttermilk and egg. 
3. pour wet ingredients over dry ingredients and mix until a wet batter is formed. be careful not to over-mix. 
4. add in mix-ins for flavor variations if desired. 
5. even pour the batter into the loaf pan. bake for 45-50 minutes or until a toothpick comes out clean. 
6. allow to cool before serving. baked loaves can also be wrapped in plastic wrap and frozen. 

variations:

• cranberry and walnut: add 1/2 cup craisins, 1/2 chopped walnuts, 1 tsp vanilla
• pesto and cheese: add 2-3 tbsp pesto of choice and 1/2 cup shredded parmesan 
• jalepeno and cilantro: add 1 small can diced jalepenos/green chiles (depending on heat preference), fresh cilantro, 1/4 cup cheddar cheese 
• your choice of herbs and spices 
• your choice of nuts, dried fruit, etc. 

(slightly adapted from the kitchen)

there are so many different ways to serve and make this bread. i made the pesto variation and made cheese toasts with it to have beside tomato soup! i also crumbled some one night to use as crumbled croutons atop an italian skillet bake recipe. i plan to have my cranberry and walnut loaf toasted with cream cheese and fruit and then my basic loaf with no variations will be perfect for chili! 

this weekend i am headed home to the Murf for some time away from knoxville. after a busy and stressful past few weeks, i am ready for some hometown-time. we already have plans to try out the pfunky griddle for breakfast saturday and drop by the last farmer's market on the square before plopping on the couch with stella to watch the UT at Georgia game. white chicken lasagna with butternut squash, taco soup, and jalepeno cornbread are all on the menu for the weekend ahead! its looking like its going to be a good one!

xoxo,

clp