Best 4 Nutty Buttermilk Loaf Recipes

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Indulge in the delightful Nutty Buttermilk Loaf, a symphony of flavors and textures that will tantalize your taste buds. This delectable loaf is a perfect blend of wholesome buttermilk, nutty walnuts, and a hint of sweetness. Savor the moist and tender crumb, complemented by the satisfying crunch of walnuts in every bite. This versatile loaf can be enjoyed as a breakfast treat, afternoon snack, or dessert. Elevate your baking skills with our curated collection of recipes, including a classic Nutty Buttermilk Loaf, a decadent Chocolate Chip Buttermilk Loaf, and a delightful Lemon Blueberry Buttermilk Loaf. Each recipe offers a unique twist on the beloved classic, ensuring a delightful experience for every palate.

Here are our top 4 tried and tested recipes!

BLUEBERRY BREAD WITH BUTTERMILK



Blueberry Bread with Buttermilk image

This is a great blueberry bread made with buttermilk. Makes one loaf.

Provided by Mr.Bob

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries, or more to taste
¼ cup white sugar
2 ½ tablespoons all-purpose flour
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
  • Combine flour and baking powder in a medium bowl and set aside.
  • Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
  • Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 46.2 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 102.2 mg, Sugar 27.2 g

LAURI'S YUMMY NUT BREAD



Lauri's Yummy Nut Bread image

This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.

Provided by Lauri J

Categories     Bread     Quick Bread Recipes

Time 1h5m

Yield 24

Number Of Ingredients 10

2 cups white sugar
2 eggs
2 tablespoons cooking oil
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups buttermilk
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
  • In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
  • Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.

Nutrition Facts : Calories 198 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 5.2 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 229.6 mg, Sugar 17.9 g

BUTTERMILK NUT BREAD



Buttermilk Nut Bread image

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.

Provided by Taste of Home

Time 55m

Yield 1 loaf.

Number Of Ingredients 9

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

Steps:

  • 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 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI NUT BREAD



Zucchini Nut Bread image

This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 12

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

Tips:

  • Use room temperature ingredients. This will help the batter mix together more smoothly and evenly.
  • Don't overmix the batter. Overmixing can make the bread tough.
  • Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
  • Let the bread cool completely before serving. This will help the bread to set and develop its full flavor.
  • Store the bread in an airtight container at room temperature. The bread will stay fresh for up to 3 days.

Conclusion:

Nutty Buttermilk Loaf is a delicious and easy-to-make quick bread. It's perfect for breakfast, brunch, or a snack. The bread is moist and flavorful, with a tender crumb and a slightly nutty flavor. The buttermilk in the recipe helps to make the bread light and fluffy. This bread is sure to be a hit with your family and friends.

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