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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.

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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.

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Chef Dudo March 28, 2009
Buttermilk Quick Bread