Foodie Fridays: Whole Wheat Buttermilk Quick Bread

From Everyday Food Storage

The buttermilk saga continues!  In my quest for recipes with buttermilk as an ingredient to use up the bottle my husband mistakenly purchased, I found this one for Whole Wheat Buttermilk Quick Bread.  The bread is super tasty and since it is not sweet you can even use it for sandwiches.  It makes excellent breakfast toast with some butter and a little jam if you like.  Since this is a quick bread no kneading and rising are required, so it is quite simple to make.  The next time you are in the mood to bake, why not give this recipe a try?

Whole Wheat Buttermilk Quick Bread

2 C. whole wheat flour
1 C. flour
1/2 Tsp. salt
1 tsp. baking soda
2 T. sugar
1/2 C. chopped pecans
2 T. butter, melted
1 egg, slightly beaten
1 1/3 C. buttermilk

Combine the first six ingredients.  Stir in the remaining ingredients, mixing well but not overmixing.  Pour into a greased loaf pan.  Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and cool slightly, then remove from the pan and cool completely.  Makes one loaf.