Nutty Buttermilk Loaf Recipe

Nutty Buttermilk Loaf Recipe
Nutty Buttermilk Loaf Recipe photo by Taste of Home
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Nutty Buttermilk Loaf Recipe

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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.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Buttermilk Nut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p90

Nutritional Facts

1 slice: 188 calories, 5g fat (2g saturated fat), 20mg cholesterol, 137mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. For glaze, in a small saucepan, bring brown sugar and butter to a 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).
Originally published as Buttermilk Nut Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p90

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