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Buttermilk Nut Bread

A brown sugar glaze adds a little sweetness to slices of this flavorful quick bread loaded with toasted walnuts. I often share loaves with friends and neighbors.

30 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

3-1/2 cups all-purpose flour
2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
2 eggs
1 tablespoon butter, melted
1 cup chopped walnuts, toasted
PENUCHE GLAZE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/4 teaspoon ground mace
3/4 to 1 cup confectioners' sugar

Directions

In a large bowl, combine the flour, brown sugar, baking soda, baking
powder and salt. Add buttermilk, eggs and butter; beat just until
combined. Fold in walnuts.
Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at
350° for 45-55 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For glaze, in a small saucepan, bring brown sugar and butter to a

2 of 2

Buttermilk Nut Bread (continued)

Directions (continued)

boil. Reduce heat to medium; cook and stir for 2 minutes. Remove
from the heat; cool for 5 minutes. Whisk in milk and mace until
smooth. Stir in enough confectioners' sugar to achieve desired
consistency. Drizzle over loaves. Yield: 5 mini loaves (6 slices
each).

Nutrition Facts: 1 slice equals 188 calories, 5 g fat (2 g saturated fat), 20 mg cholesterol, 137 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.