It’s freezing cold here in good ol’ Salt Lake and we got pounded with snow over the week-end. I think we’ve had more snow in the valley in two days than we did all winter long last year. I love what my friend posted on facebook the other day : “I mowed my lawn last night and shoveled my walks this morning! Only in Utah.”
It is sooo true. . . . stupid weather!
My boys LOVE this weather. In fact, Parker was crying Saturday night because it had finally stopped snowing and was crying again Sunday because it was actually sunny and he didn’t want to snow to melt — I know, he’s kind of a nut job sometimes, but I love him dearly!
On cold, blizzardy days like we’ve had, I love to stay in and bake. I think nothing tastes better on cold, snowy days than a slice of warm, homemade bread with butter and jam or honey.
I love this recipe because it’s so quick and simple. It’s the perfect recipe for when you want homemade bread, but don’t have time for the yeast breads that have to raise. This is one of those “instant gratification” recipes. I love it!
This bread is delicious! We love it with a warm bowl of soup. We love to toast it and slather it with homemade raspberry jam. I have to control myself because I could eat the whole loaf (seriously I could!).
Hope you enjoy it!
Recipe Source: Celebrations Cookbook
Whole Wheat Quick Bread
- Total Time: 40 minutes
- Yield: 1 Loaf 1x
- 1 egg, beaten
- 2 cups buttermilk
- 3 Tbsp. honey or molasses
- 2 Tbsp. butter, melted
- 2 cups whole wheat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. baking powder
- In a large bowl, combine egg, buttermilk, honey and melted butter. Set aside.
- In a separate bowl, combine flour, baking soda, salt and baking powder. Stir well.
- Add dry mixture to wet mixture and mix well.
- Pour into a greased 9×5 loaf pan.
- Bake at 400º for about 35-45 minutes, or until lightly brown.
- Cool for about five minutes and then turn out onto a wire rack.
- Slice while still warm.
- Cook Time: 40 minutes
- Category: Breads
Hi Jodi, I love this recipe and have made it several times to go with dinner. Instead of the 9×5 pan, I use 3 smaller loaf pans (mini loaves) and they are so cute. But my loaves get so brown on top. They are perfectly cooked through and moist and crispy on the bottom and side, but the top gets really brown. It does not affect the taste and it does not taste burnt, but is really just dark brown. Does yours bake up like this? I baked at 400, maybe should try 375 for longer?
Hi Teresa. I’m glad you love this bread. What I do sometimes if my bread looks like it’s turning to dark on top is I just throw a piece of foil over the top for the last little bit of baking time. I love the idea of using mini loaf pans, I’m going to definitely do that next time.
No yeast? 🙂
Hey Tammy, no yeast. Super simple to make.
The dough came together very easily. I used molasses and added some dried cranberries and walnuts. I also had trouble with the temperature/baking time as it was a bit overdone on the bottom in order for a toothpick to emerge dry. The bread also lacked much flavor aside from the cranberries I had added. Perhaps some spice or citrus zest would help it. I may try again as it is so easy