Whole Wheat Quick Bread

Prep time:
10 min

Cook time:
45 min

Yield:
16 Servings

Serving Size:
2 x 2 inch square

Ingredients

1 cup all-purpose flour
1 1⁄2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3⁄4 teaspoon salt
2 cups buttermilk
2 tablespoons oil
3 tablespoons brown sugar

Directions

Preheat oven to 350 degrees. Lightly oil or spray the bottom of an 8″ x 8″ baking pan.
In a large bowl combine both flours, baking soda, baking powder, and salt. Mix well.
In another bowl, combine buttermilk, oil and brown sugar. Be sure sugar has no lumps.
Add liquids to flour mixture. Stir together until dry ingredients are just moistened.
Pour into prepared baking pan and smooth into corners.
Bake for 40 to 45 minutes. Top should look golden brown.
Cool slightly and remove from pan. Slice with a serrated knife.
Wrap leftovers in plastic wrap and store at room temperature.

Notes

No buttermilk? Add enough milk to 2 Tablespoons lemon juice or vinegar to make 2 cups. Stir well and let stand 5 minutes.
Add 1/2 cup raisins and 1 Tablespoon cinnamon for a tasty breakfast bread.

Ingredients

1 cup all-purpose flour
1 1⁄2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3⁄4 teaspoon salt
2 cups buttermilk
2 tablespoons oil
3 tablespoons brown sugar

Directions

Combine almond milk and rice in a 2-3 quart saucepan, and bring to a boil.
Reduce heat and simmer for 1/2 hour with the lid on until the rice is soft.
Add sugar, vanilla, almond extract and cinnamon. Stir and serve warm.
Refrigerate leftovers within 2 hours.

Notes

No buttermilk? Add enough milk to 2 Tablespoons lemon juice or vinegar to make 2 cups. Stir well and let stand 5 minutes.
Add 1/2 cup raisins and 1 Tablespoon cinnamon for a tasty breakfast bread.