Quick Brown Bread
A hearty, wholesome brown bread with deep flavor from whole wheat and brown sugar, perfect for breakfast, snacks, or alongside hearty soups and stews.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix whole-wheat flour, dark brown sugar, salt, and baking soda together in a bowl.
- Add buttermilk to the dry ingredients and mix until just combined.
- Pour the batter into greased and floured 8-ounce coffee cans, filling each half full.
- Bake for 45 to 60 minutes until a toothpick inserted into the center comes out clean.
- Remove from cans and cool before slicing and serving.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of molasses to the batter. If you don't have buttermilk, you can use a mixture of regular milk and vinegar or lemon juice as a substitute. Additionally, mixing in nuts or dried fruits can enhance the texture and taste. Ensure not to overmix the batter to keep the bread light and fluffy.
Serving Suggestions
Serve this quick brown bread warm with a pat of butter or cream cheese for a delightful treat. It pairs wonderfully with soups and stews, making it an excellent side dish for hearty meals. For dessert, try serving it alongside a slice of North Dakota Sunflower Pie for a satisfying finish.
Storage & Reheating
Store any leftover brown bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, slice and warm in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Brown Bread contains roughly 618 calories, with 8g protein, 132g carbohydrates, and 8g fat. It is an excellent source of calcium (29% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 2372mg per serving (103% 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 whole-wheat flour?
Yes, you can substitute all-purpose flour for whole-wheat flour, but the bread will have a different texture and taste. Whole-wheat flour adds more fiber and a nuttier flavor, while all-purpose flour will yield a lighter result.
What can I do if my bread is too dense?
If the bread turns out dense, it could be due to overmixing the batter or using too much flour. Make sure to measure flour correctly and mix just until combined to ensure a lighter texture. Adding a little more buttermilk can also help achieve a better consistency.
How can I enhance the flavor of my brown bread?
To enhance the flavor, consider adding spices like cinnamon or nutmeg, or incorporating ingredients such as chopped nuts or dried fruit. A tablespoon of honey or maple syrup can also add sweetness and depth, complementing the dark brown sugar in the recipe.
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).