Mini Buttermilk Quick Bread

Soft and tender mini bread made with flour, sugar, buttermilk, and melted butter. Perfect for breakfast, brunch, or a snack. Ideal with jam, honey, or your favorite spread. Simple, quick, and convenient homemade bread recipe full of flavor.

Ingredients

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg yolk
• ½ cup buttermilk
• 2 tablespoons butter, melted (or 2 teaspoons olive oil or avocado oil)

Instructions

1. Preheat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter or oil.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a small bowl, combine the egg yolk, buttermilk, and melted butter until smooth.
4. Pour the wet ingredients over the dry ingredients. Gently stir until just combined; the batter will be slightly shaggy. Avoid overmixing to keep the bread tender.
5. Transfer the batter to the prepared baking dish and spread it evenly.
6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 15 minutes before slicing. Serve warm or at room temperature.

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Why You’ll Love This Recipe

This mini buttermilk quick bread is soft, moist, and perfect for breakfast, brunch, or a snack. It’s simple to make with basic pantry ingredients and requires minimal prep time.

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Tips

• Do not overmix the batter; it keeps the bread light and tender.
• Use fresh buttermilk for best flavor.
• Lightly grease the baking dish to ensure easy removal of the bread.

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Variations and Substitutions

• Swap all-purpose flour for whole wheat flour for a nuttier flavor.
• Replace sugar with honey or maple syrup for a natural sweetness.
• Add mix-ins like chocolate chips, berries, or nuts for extra texture.
• Use plant-based milk with a teaspoon of vinegar as a buttermilk substitute.

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FAQs

Q: Can I make this in a larger pan?
A: Yes, but adjust the baking time. Larger pans may require 35–40 minutes.

Q: Can I use a whole egg instead of just the yolk?
A: Yes, but the texture may be slightly less tender.

Q: How long does it keep?
A: Store in an airtight container at room temperature for 2–3 days. Refrigerate for up to a week.

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Serving

Serve slices plain, with butter, jam, or a drizzle of honey. It pairs well with coffee, tea, or a glass of milk for breakfast or snack time.

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Suggestions

• Toast slices lightly for added crispness.
• Sprinkle cinnamon sugar on top before baking for extra flavor.
• Make a mini loaf for gifting or sharing—it’s easy and homemade!