Autumn is supposed to be a depressing time of year, but today my feelings are different from a few seasons ago. I feel happy. Blessed. In the words of James Brown, “ I Feeeeeel Goooood.” This morning we woke up to a warm and crisp day. The boyfriend and I danced to Tina Turner, Jackie Wilson, Stevie Wonder and classic R&B hits from the past. Buttermilk Pancakes were served with walnuts and figs. Vanilla milk was swirled into French Press coffee. As our food slowly digest, we caught the last end of the second Wall Street movie on television. After a busy summer of my boyfriend’s debut on Broadway and me finally getting a job, we finally relaxed on this Saturday morning, the first day fall.
Quite honestly, this is going to be a short update, because I want to go outside and play, too. A couple weeks ago, I made Quick Buttermilk Walnut Bread inspired by TheKitchn.com. It’s really a muffin batter in a loaf pan or a ‘one-bowl’ recipe. The bread is moist and buttery, thanks to the whole milk buttermilk brought from Milk Not Jails. The buttermilk is traditionally made from Hawthorne Valley Farms. It’s so rich; I had to shake the bottle and dance at the same time before unsealing it.
Just like the Quick Buttermilk Bread recipe, this is a short recipe post. Please shut down the electronics to go outside, and play on this beautiful, happy autumn day. There’s plenty of time to bake this bread tomorrow morning or in the future.
Quick Buttermilk Walnut Bread
Recipe adapted from TheKitchn.com.
- 1-1/2 All-purpose white flour
- ½ cup whole wheat flour
- ¼ cup sugar
- 1-1/2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. sea salt
- ½ cup roughly chopped walnuts
- 1 cup buttermilk
- 1 large egg
- ¼ cup olive oil or cool melted butter
- 1. Preheat oven to 350°F. Grease 9 x 5 inches baking pan. Set aside.
- 2. Whisk together the dry ingredients in a large bowl.
- 3. In a separate bowl, whisk together the liquid ingredients.
- 4. Gently fold the liquids into the dry ingredients in the large bowl. Do not overmix the batter.
- 5. Spoon batter into greased baking pan. Gently smooth batter into the corners.
- 6. Bake for 45 to 50 minutes or until a toothpick inserted comes out clean (a few crumbs are fine).
- 7. Allow the bread to cool for 15 minutes before removing from the baking pan.
- 8. Enjoy!
One thought on “Quick Buttermilk Walnut Bread”
I have always been so nervous about baking bread for some reason so quick definitely caught my eye. I will try this soon and remove the nuts since I am allergic.
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