Name: Quick Brown Bread
Prep time: 10 minutes
Cook time: 50 minutes
Yield: 16 slices
Ingredients: 2 cups whole-wheat flour⅔ cups all-purpose flour⅓ cup brown sugar; molasses or honey (see Notes)1 teaspoon baking soda½ teaspoon salt2 cups low fat buttermilk (see Notes)

Warm and comforting quick bread with whole wheat flour and a hint of sweet brown sugar.

Sliced loaf of whole-wheat bread with evenly space air pockets.

Prep time: 10 minutes
Cook time: 50 minutes
Makes: 16 slices
Nutrition Facts: View label

Ingredients

2 cups whole-wheat flour
⅔ cups all-purpose flour
⅓ cup brown sugar, molasses or honey (see Notes)
1 teaspoon baking soda
½ teaspoon salt
2 cups low fat buttermilk (see Notes)

Directions

Wash hands with soap and water.
Preheat oven to 350 degrees F. Lightly grease a 9x5-inch bread pan.
in a large bowl, mix together flours, sugar, baking soda and salt.
Add buttermilk and stir until mixed.
Pour mixture into the bread pan and smooth into the corners.
Bake until the top is golden brown and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
Cool about 5 minutes and remove from the pan. Cool at least 15 minutes more before cutting. Enjoy warm.
Wrap leftovers and store at room temperature.

Notes

No buttermilk? Add enough milk to 2 Tablespoons of lemon juice or vinegar to make 2 cups. Stir well and let stand 5 minutes.
If using honey or molasses, mix with the buttermilk before stirring into the dry ingredients.
Honey is not recommended for children under 1 year old.
This recipe was inspired by Colonial Brown Bread, found in the children's book From Wheat to Bread by Kristin Thoennes Keller.