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    You are in: Home / Recipes / Buttermilk Quick Bread Recipe
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    Buttermilk Quick Bread

    Average Rating:

    2 Total Reviews

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    • on March 28, 2011

      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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    • on March 28, 2009

      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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    Nutritional Facts for Buttermilk Quick Bread

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 132.9
     
    Calories from Fat 38
    29%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 11.3 mg
    3%
    Sodium 277.2 mg
    11%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 0.5 g
    2%
    Sugars 3.6 g
    14%
    Protein 3.8 g
    7%

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