Brown sugar and buttermilk give pleasing flavor to this no-fuss quick bread from Sue Ross of Casa Grande, Arizona. Nuts provide the tasty crunch.
- 1 egg
- 1 cup packed brown sugar
- 2 tablespoons shortening, melted
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup chopped nuts
- In a bowl, beat the egg. Gradually beat in brown sugar and shortening. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat just until moistened. Stir in nuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1 loaf.
Originally published as Buttermilk Nut Bread in Quick Cooking May/June 1999, p49
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