Homemade Buttermilk Bread
A quick, moist, and adaptable loaf made with buttermilk, egg, and flour, offering a tender crumb and endless flavor variations for everyday breakfasts, snacks, or meal prep.
Equipment
- 1 Medium Mixing Bowl
- 1 Large mixing bowl
- 1 Whisk1 Spatula1 9x5-Inch Loaf Pan
Ingredients
- 2 cups all-purpose flour 10 oz
- 1/2 cup white sugar 4 oz
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk 8 oz
- 1 large egg
- 1/4 cup unsalted butter olive oil, or vegetable oil (2 oz)
Instructions
- Preheat & Prepare Pan: Begin by heating your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with butter, oil, or nonstick spray, ensuring every corner is coated. .This prevents sticking and promotes an even golden crust while giving your bread a professional finish.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined. This step distributes the leavening agents and salt thoroughly, ensuring your loaf rises consistently and has balanced flavor throughout.
- Combine Wet Ingredients: In a separate bowl, melt the butter if using, then whisk it together with the buttermilk and the egg until smooth. This creates a uniform liquid mixture that will gently interact with the dry ingredients to produce a tender, moist crumb.
- Fold Batter: Pour the wet mixture over the dry ingredients and gently fold them together with a spatula until no streaks of flour remain. Take care not to overmix—overworking can create a dense, tough texture. The final batter should be slightly shaggy, wet, and thick.
- Bake & Cool: Transfer the batter into the prepared loaf pan, spreading it evenly and patting it into the corners. Bake for 45–50 minutes, until the top is domed and golden and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 15 minutes before removing, slicing, or storing, which helps it hold its shape and improves texture.
Notes
- Sugar can be reduced for a more savory loaf, making it ideal for herb or cheese variations.
- Up to half of the all-purpose flour can be replaced with whole wheat, oat, or alternative flours to increase fiber and nutrients.
- Buttermilk can be swapped with a mixture of yogurt and milk or milk with a splash of lemon for a similar tangy texture.
- Add up to 1 ½ cups of mix-ins such as fruits, nuts, olives, or cheese for variety and added nutrients.
- Herbs and spices (1–3 teaspoons) can be incorporated into the dry ingredients to create savory or aromatic flavor profiles.