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Buttermilk Health Loaf

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(total ratings: 1)
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Servings: 12
This recipe has been passed from a friend to a friend - no one knows where the original came from - and we have each made changes to suit our tastes, or our pantries. My husband loves this when I add chili flakes! Because we live in Mexico, it is difficult to get some ingredients, so I have made changes many would not - but we love this toasted, and it makes wonderful muffins too.

2 cups buttermilk or 2 tablespoons white vinegar and enough milk to make 2 cups; stir and let sit for 5 minutes
1/4 cup liquid honey
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup flax seeds
1 cup raisins, blanched and drained well
1/2 cup pumpkin, applesauce or banana
1-2 teaspoons red chili flakes

In a large mixing bowl, combine buttermilk, honey, molasses, baking soda and salt. Stir in both flours. Add flax seeds, raisins, pumpkin, and chili flakes and mix well. Pour into a well-greased loaf pan. Bake in 350 degree F/180 degree C oven for 1 hour or until knife inserted in center comes out clean. Let sit in pan 15 minutes before turning out onto rack to cool.

Makes 12 servings.

For Muffins:
Recipe is the same; fill paper muffin cups 3/4 full. Bake in 350 degree F/180 degree C oven for 30 minutes.

Source: A friend of a friend of a friend
Submitted By: Bobi Emmons
Date: September 9, 2007


Reviewer: Linda
I really liked this bread. It's very moist and not too sweet. I like the fact that there's no oil, like most quick breads. And you could easily change or add other ingredients to create all kinds of different tastes. It's a very versatile recipe. I didnt have flax seeds so I used chopped pecans. You could definitely get creative with this recipe!


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