Nut Brown Buttermilk Bread
Nutty and aromatic, this moist buttermilk bread with pecans and warm spices is perfect for breakfast, snacks, or as a comforting treat with tea or coffee.
Ingredients
Instructions
- Sift dry ingredients (flour, baking powder, baking soda, salt, nutmeg, cinnamon) together.
- Beat egg; add brown sugar and mix well.
- Stir in buttermilk and melted butter.
- Quickly blend in dry ingredients until just moistened.
- Fold in coarsely chopped pecans.
- Pour batter into a buttered loaf pan measuring approximately 8 1/2 x 4 1/2 x 2 3/4 inches.
- Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from pan and cool on a cake rack.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or substituting some of the brown sugar with maple syrup. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. This will replicate the acidity needed for the bread to rise properly.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a Luncheon Salad for a light meal or can be enjoyed as a sweet snack with coffee or tea. For a special treat, serve alongside Emily's Butterscotch Brownies for a delightful dessert spread.
Storage & Reheating
Store leftover Nut Brown Buttermilk Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw and warm slices in a toaster or in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nut Brown Buttermilk Bread contains roughly 4470 calories, with 41g protein, 137g carbohydrates, and 431g fat. It is an excellent source of dietary fiber (89% of the Daily Value), calcium (84% of the Daily Value), and protein (83% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, you can substitute all-purpose flour for the regular flour in this recipe without any issues. The bread will still rise well and maintain its delicious flavor and texture.
What can I substitute for pecans?
If you don't have pecans, walnuts or almonds can be great substitutes. You can also omit the nuts entirely for a nut-free version, or use seeds like sunflower or pumpkin seeds for added crunch.
Can I make this bread ahead of time?
Absolutely! This bread can be made a day in advance. Just be sure to store it properly to keep it fresh. It can also be frozen, making it a convenient option for future breakfasts or snacks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).