Total Time
55mins
Prep 10 mins
Cook 45 mins

This bread is a plain quick bread that you can spread honey, jam, jelly, or make a sandwich from. It is wonderful. I use the buttermilk powder instead of liquid buttermilk and it works fine

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Lightly spoon flour into a dry measuring cup; level with a knife.
  3. Combine flour, sugar, baking soda, and salt in a large bowl.
  4. Make a well in the center of the mixture.
  5. Combine the buttermilk, butter and egg whites, stirring with a whisk.
  6. Add wet mixture to the flour mixture and stir until just moist.
  7. Spread batter into an 8 x 4 inch loaf pan coated with cooking spray.
  8. Bake at 350 for 45 minutes or until a pick inserted in the center comes out clean.
  9. Cool 10 minutes in the pan on a wire rack; remove from pan. Cool completely on a wire rack.
Most Helpful

Maybe it was the size pan I used (didn't have a 9X5 as suggested by earlier reviewer so used a standard loaf pan)... but inside did not set/cook even after extended bake time. Didn't really expect a cornbread-like outcome, but I think that's what I should have wound up with.

l.d.bradshaw March 28, 2011

Tastes nice, a bit dense but still soft. The first time I made it just as stated and also used an 8x4 inch loaf pan. This is way too small. The bread overflowed and large pieces broke off. Luckily I had put parchment paper under the loaf pan, that way my oven stayed clean. But-as said, the taste was nice. Tried it again and baked the bread in a 9x5 inch loaf pan. Much better, that is the size to use. When I made the bread the second time I added half a cup of craisins. Yummy, almost like a cake. Very pleased I tried it in spite of the overflowing. Thanks for posting. Made for PAC, Spring 2009.

Chef Dudo March 28, 2009