Publisher Photo
Publisher Photo
This is a newly acquired recipe that I've already made countless times. Nutmeg adds a palate-pleasing taste.—Dorothy Knapp, Mt. Morris, New York
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, nutmeg, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Pour into a 9x5-in. loaf pan that has been coated with cooking spray.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Nutmeg Loaf in Country Woman March/April 1998, p36

Nutritional Facts

1 slice: 156 calories, 6g fat (0 saturated fat), 14mg cholesterol, 157mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, nutmeg, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Pour into a 9x5-in. loaf pan that has been coated with cooking spray.
  2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Nutmeg Loaf in Country Woman March/April 1998, p36

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