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Mini Buttermilk Quick Bread

Course Bread
Cuisine American
Keyword buttermilk bread, no yeast bread, quick bread, small batch bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 loaf
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)

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.