By Gingernut on November 30, 2006
Photo by Nikoma
Photo by Nikoma
"This is a dark "quick bread" that is fast and easy to prepare. Because it doesn't use yeast, you don't need to knead it or let it rise. Don't be put off by the long list of instructions. It's just that the recipe is very detailed. I am not a breadmaker and managed this recipe quite successfully. From Cooking Light, October 2002. This was published as part of an article pairing soup recipes with bread recipes. The "partner" for this recipe is Mexican Ham and Bean Soup, which is also delicious. This is also nice spread with a little butter for breakfast."
Serving Size: 1 (141 g)
Servings Per Recipe: 6
"I enjoyed making this quick bread...the only thing I would do next time is to sift the flour mixture. I think it would come out lighter but other than that it was very tasteful and easy to make. Will try this again..thanks"
"OK Gingernut, YOU are the reason I signed in to this site! I have never really used online recipes before (call me old fashioned) and haven't made bread since I was a kid. Since I'm living the post-grad school life, there is NOTHING in my fridge so I figured a yeast-free quickbread would be fun to make. However, I know NOTHING about baking and read some of the other reviews about your bread and they said you could make easy substitutions. So, instead of buttermilk, I used soy milk (no vinegar), instead of white sugar I used brown sugar. I also used all all-purpose flour because that's all I had in my house. I also didn't have molasses so I used honey. That being said, I thought I would ROYALLY screw up the recipe. It was WAY too sticky to knead so I just scooped lumps into my rectangular baking pan. I had super low hopes (mainly because its ME) but the other reviews made me feel better.
And let me tell you IT TURNED OUT AMAZING!!!!!!!
OMG I felt like a real baker!! I was so proud of myself haha- it was delicious and my friends were impressed too!
Its delicious and moist with the right amount of sweetness.
I have these homemade blackcurrant preserves I brought back from my trip to Ireland, and it worked AMAZINGLY on this bread.
I just wanted to say THANK YOU for this amazing, easy recipe that even fools like me can use to make delicious baked goodness!!! :)"
"This was phenomenal. I only made a couple of changes and nothing too major. 1) I used brown sugar instead of white. I liked the idea of it. 2) I didn't kneed it. I thought it was way too runny to kneed. 3) Instead of making a free loaf form, I put it in a cake pan. I will definitely be making this again. Probably weekly. Hubby thought it tasted like cornbread, but I thought it tasted like fresh wheat bread. Thank you for this recipe."
"I'm impressed! I have such poor luck with breads! I love that this has no eggs. I easily made it vegan by using soy milk mixed with vinegar for the buttermilk. I did half the recipe for one loaf, and used all all purpose flour. There was no kneading the dough, it was far to sticky. I basically spooned it onto the tray and smoothed it into a bread shape as best I could. I didn't have high hopes. But it baked up beautifully! And smelled so good! The two of us finished it off between after dinner snacking and breakfast. This is a great "go to" to have around. Obviously a very forgiving recipe :)"
"Delicious bread recipe. Kiddos love it, easy to make for a quick "gift" and an all around pleaser. Thanks for sharing."