Mini Buttermilk Quick Bread
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A small, tender buttermilk loaf baked in a 5-inch dish, with no yeast and no waiting.
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 egg yolk
- ½ cup buttermilk
- 2 Tbsp melted butter (or 2 tsp olive or avocado oil)
Equipment
- mixing bowl
- whisk
Directions
- Heat the oven to 350°F and grease a 5-by-5-inch baking dish.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk the egg yolk, buttermilk, and melted butter. Stir it into the flour mixture just until a shaggy batter forms.
- Spread the batter in the dish and bake for about 30 minutes, until a toothpick in the center comes out clean.
- Let the bread cool in the dish for 15 minutes before cutting.
Nutrition
Serving: 350g | Calories: 958kcal | Carbohydrates: 153g | Protein: 20g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 0.9g | Cholesterol: 250mg | Sodium: 2232mg | Potassium: 346mg | Fiber: 3.4g | Sugar: 57g | Vitamin A: 1012IU | Vitamin C: 1.2mg | Calcium: 393mg | Iron: 6.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 loaf); yolk counted as raw egg yolk (one large yolk 17 g), ½ cup buttermilk counted as lowfat buttermilk, melted butter (the first choice counted). Brands and portions vary, so use it only as an approximation.