Buttermilk Quick Bread A Perfect Homemade Loaf in Minutes
If you’re anything like me, there’s nothing better than the smell of freshly baked bread wafting through the house. But let’s be honest: the thought of kneading dough and waiting hours for it to rise isn’t always appealing. That’s where buttermilk quick bread comes in.
This no-yeast bread is my go-to when I want something quick, easy, and delicious. It’s tangy, tender, and incredibly versatile. Whether I’m whipping up a loaf to pair with a hearty soup or adding in some sweetness for a breakfast treat, buttermilk quick bread never disappoints.
If you’re new to baking, don’t worry—this recipe is foolproof. And if you’re a seasoned baker looking for a dependable base recipe that you can make your own, you’ve found it. So, let’s dive into everything you need to know to bake a perfect loaf of buttermilk quick bread from scratch.
What Is Buttermilk Quick Bread?
Quick breads are a fantastic solution for anyone who wants fresh, homemade bread without the wait. Unlike traditional yeast-based recipes, these breads are leavened using baking soda or baking powder, which means there’s no need to let the dough rise.
This makes them ideal for busy days or when the craving for fresh bread hits and there’s no time to spare. From sweet to savory variations, quick breads are versatile enough to suit any occasion—whether it’s breakfast, a side dish, or an afternoon snack.
The Unique Qualities of Buttermilk Quick Bread
Tangy Flavor: The buttermilk also brings a very fine taste in the bread somewhere between slightly acidic and very sharp and creamy. Instead of domination it plays a part where it would add the tiniest bit to the dish to make each bite taste delicious. Oh that tang is really one of the features that makes the buttermilk quick bread feel special to me – it has no twin.
Tender Texture: What is more enjoyable in buttermilk quick bread is that the texture is fine, velvety like in the bread. The buttermilk which is involved is acidic and this will react with baking soda to provide small bubbles of carbonated dioxide. This reaction creates soft leavening or the texture inner part of the bread different from compressed texture yeast bread products. It has a texture which makes me feel like each time I am chewing on a soft cotton.
Versatility: In fact the buttermilk quick bread isn’t difficult to tweak and this is how I transformed a basic [….] quick bread into […] Want a savory loaf? You just augment with some new fresh herbs or cheese. Feeling like something sweet? This is a favorite bread: Blueberry buttermilk bread as the recipe is or you could add chocolate chips if you really fancy a treat. The base recipe is really very flexible – it is your perfect clean slate or non stick that you wish for while cooking a particular flavor.
Why Use Buttermilk in Quick Bread?
The substance we call buttermilk is not just a souring agent to our recipes – it is honestly a baker’s secret weapon. Whenever it is added to my quick breads, I get a perfect loaf every time it comes out of the oven. One would wonder how this rather simple ingredient can do all its wonders. Well, now it is high time that we look into details about buttermilk and why it is such a great make- or-marvel in making such wonderful quick breads.
The Science of Buttermilk in Baking
Acidic Reaction: This indeed points to one of the major advantages of using buttermilk, especially starting with a liquid which is naturally acidic. And most of the time it has a chemical reaction with baking soda and also yields formation of carbon dioxide whenever it comes across with it. Those little bubbles are the ones that lift the bread to give it the very fluffy texture and all of this without yeast! It is rather amazing, it is like you take the dough and turn it into this fluffy, tender, porous, bread.
Moisture Retention: Not only this, but buttermilk also aids in adding flavor and a good tender texture and more to the point, it retains your bread’s moistness. When using buttermilk I prefer it because of its thick texture compared to regular milk; it gets the moisture really locked in. This means you are able to have your buttermilk quick bread soft and good for consumption for days after preparation. There have been countless times that I savored a bread that I sliced from the loaf I baked the other day – the bread was soft as when it was freshly baked.
That’s where buttermilk comes in, but let me give you a little secret to consider, buttermilk is not only good for the taste buds but is very healthy as well as nutritious. Let me break down a few of the key ones:
Calcium: This is one of the big ones. Buttermilk contains a good concentration of calcium that enhances bone system in addition to improving general bone health. And if you are like me and wish to carry your bones strong apart from wishing to gain weight, as I progress in age, then buttermilk is seriously an easy and tasty option.
Potassium: Just think, potassium is incredibly vital to maintaining your sodium levels. Actually, it plays a big role in maintaining electrolytes, and that’s why I attempt to consume foods rich in this matter as often as possible. Buttermilk aids in that, or rather gel at least, without any spur of effort.
Probiotics: Just remember that if you’re using fresh buttermilk – the one made from cultured milk – you are also enjoying some beneficial bacteria that can improve the health of your gut. This aids to regulate one’s digestive system, something that every one of us desires but is not so comfortable to discuss .
Enhancing Flavor and Texture
Buttermilk is a truly unique ingredient that is so important when it comes to baking. The tang that it gives to your quick bread increases the deliciousness by several notches. Not like normal bread you receive this sort of dimension of flavor that normal milk doesn’t give.
The best of them all is when you realize that buttermilk which has a creamy texture is behind that very soft and velvety texture. Imagine, from the taste of it – as if the bread is smooth that it tenderly fuses in your mouth, that it becomes progressively more delectable with every bite. In fact, the only time I’ve used plain milk or water is when I was in a hurry to prepare the quick breads but once you taste the buttermilk it’s a completely different thing. It is just richer, more luxurious and possesses an unmatchable texture.
This savory, buttermilk quick bread is the perfect warm slice of goodness to serve with all your soups this season!
I’m one of those people who doesn’t truly feel like it’s soup season until the skies are a little more grey and the temperature drops to just under 80°F. I know, blame it on the beautiful Southern California weather. This year, this hadn’t happened until last week…right before Halloween. Soup season is what I had in mind when putting this recipe together. It’s honestly one of the easiest bread recipes you’ll ver make. Additionally, there is no need for a bread machine. This buttermilk quick bread checks off all the boxes. It’s savory, moist, full of flavor, is ready after about an hour in the oven and is extremely versatile. My house smells amazing every time I make it!

Variations
Experiment with different cheeses. If you don’t care for sharp cheddar cheese, you can easily swap it out for another like parmesan, Monterey jack, or any other favorite cheese. The same goes for the seasonings. Play around with other flavors like rosemary, sage or herbes de provence. Don’t like pancetta? Swap out for bacon, guanciale or leave out all together. I also added chopped, garlic seasoned almonds on top which gave this buttermilk bread recipe a nice little crunch and an extra bit of savoriness.
What is quick bread?
It’s basically bread that isn’t required to be made with yeast or need any time for the dough to rise before baking. The leavening agents in these kinds of recipes are usually baking powder and baking soda. The bread dough or batter also does not require any kneading.
Ingredients
The simple ingredients for this buttermilk quick bread recipe were carefully selected to create a flavorful and savory homemade bread with a touch of richness. Here’s a brief breakdown on why each ingredient was chosen:
- All-Purpose Flour: Serves as the base ingredient for the bread, providing structure and texture.
- Baking Powder and Baking Soda: These leavening agents help the bread rise and become light and fluffy.
- Salt: Enhances the overall flavor and balances the other ingredients.
- Italian Seasoning: Adds a blend of complementary herbs that infuse the bread with a savory aroma and taste.
- Dried Minced Garlic: Provides a pronounced garlic flavor, adding depth and complexity to the bread.
- Buttermilk: Imparts moisture and tenderness to the bread, while also contributing a tangy flavor.
- Olive Oil: Adds richness and a subtle fruity note to the bread’s flavor profile.
- Honey: Balances the savory flavors with a touch of sweetness, enhancing the overall taste.
- Cheddar Cheese: Incorporates a savory, cheesy element that pairs well with the other flavors.
- Pancetta: Brings a delightful smokiness and a hint of saltiness to the bread, enhancing its savory character.
- Garlic Almonds: Infuse the bread with a crunchy texture and intensify garlic flavor, elevating its overall taste. I sprinkled them only on the top. The almonds are an optional element.
See the recipe card for quantities.


How to make homemade buttermilk bread
- Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, baking soda, salt, Italian seasoning, and minced garlic. Set aside. In a large mixing bowl, whisk together 1 egg, buttermilk, olive oil, and honey. Add dry ingredients into the bowl of wet ingredients. Combine well with a spatula.
- Pan fry your pancetta and place on a plate lined with napkins to soak up the excess oil. Add the pancetta along with shredded cheddar cheese to the buttermilk mixture bowl. Fold into the batter. Pour batter into a 5″x9” loaf pan that has been sprayed with non-stick cooking spray and lined with parchment paper.
- If you opt to add the almonds on top like I did, chop them by hand or place them in food processor for a few seconds. Add chopped almonds on top of the loaf before placing in the oven.
- Bake in preheated oven at 350°F for 50-55 minutes. A toothpick inserted in the middle may have a a few moist crumbs. This is fine. The warm loaf of bread will continue to bake for a few minutes after removing from the oven. Place the pan on a wire rack to cool. Let bread cool for 35-40 minutes before removing from the loaf pan.
Storage
Store leftover bread in an airtight container. Alternatively, you can also wrap it in plastic wrap to preserve the moisture.
Optional Additions for Flavor Variations
Sweet Additions
- Fruits: In a case when it is necessary to add something sweet to this buttermilk quick bread recipe, I prefer using fruits such as blueberries, mashed bananas, or chopped apples. It’s two jobs in one! They moisten the bread— as you can tell, these breads continue to stay soft for days after baking—and incorporate sweetness into the bread. I discovered my going for blueberries most but bananas and apples are as great as blueberries. They both do it differently, and I don’t mind a bit of color they bring to things anyway!
- Nuts: Whenever I feel it needs that extra crunch I would add some chopped pecans or walnuts Most People would prefer Crushed Ice. They also mentioned satisfying the textural difference, and their nutty taste goes very well with the tartness of the buttermilk. With each bite there is just the right tenderness of this fluffy bread and a little crisp. I love that feeling when you try something new and there is a bit of a shock in the taste of every bite.
- Spices: And of course spices such as cinnamon or nutmeg, can take this bread from good to great. The kind of warmth they bring to the party’s food is something I completely love, you know. It gives a warm feeling, like getting a good hug which makes you feel wanted and needed on a cold morning. Ideal for any autumn or winter pudding or baking when you just want to cocoon yourself in that feeling of comfort that only food can give.
Savory Additions
- Cheese: In case I feel the urge to bake a buttermilk savory quick bread, I accompany the buttermilk with shredded cheddar or Parmesan. The cheese further softens as it mixes with the dough while baking, thus making the loaf very irresistibly tasty. The flavors are succulent with each tender bite and is ideal for a serving of dinner or companionship with soup.
- Herbs: I just love it when you add green like chives, rosemary, or thyme into the dough. Some favorite foods smell amazing when you take them out of the oven, and it fills the house’s atmosphere to invite more. Oh, these herbs lift the bread, that fresh garden taste is an excellent touch to the buttermilk-based bread.
- Spices: I feel like something a little stronger. I will add garlic powder a dash of paprika or an entree of cayenne. The heat and the flavor just kick a little extra, which takes a delicious bread even higher to make it even more delicious. It is perfect to be used when one wants something richer in taste.
Creative Variations to Try
- Chocolate Chip Buttermilk Bread: Depending on what kind of dessert I am making, I might fold the batter with some semi-sweet chocolate chips to it. It turns out to be a very tasty desert which people are so willing to take. The chocolate melts just in the right place so every slice gives that nice mix of yummy and sweet – a sure hit.
- Banana Buttermilk Bread: I like banana buttermilk bread too much. All I do is puree some ripe bananas and then add this to the batter to give a delicious fruity taste. Then bananas keep the bread so moist which has this kind of natural sort of sweetness added to it. I guess it is a ray of sunshine in a sandwich.
- Herb Buttermilk Bread: If I want something on the savory side, then it’s always best to get myself some herb buttermilk bread. For another loaf, I’ll allow the bread to cool more before I chop some fresh herbs and add them to the mix for one that’s best served as a companion to soups or stews. The herbs soften the bread by making it smell warm and savory, and next level up the taste of the bread and make it seem luxurious yet they’re not complicated.
What if I don’t have any buttermilk on hand?
Fear not. As long as you have milk and an acid at home like a lemon or vinegar, you can make your own buttermilk! You can either stir in 1 tablespoon of lemon juice or 1 tablespoon of vinegar into 1 cup of milk. Let it stand for 10 minutes before using it.
Don’t forget to check out our latest recipe for The Best Chocolate Pancakes Recipe It’s the smell you’ll want to wake up to on a crisp, fall morning. Your whole family will love these!

Click the link here to order a 5×9 loaf pan if you don’t have one already.
Buttermilk Quick Bread with Cheddar and Pancetta

Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp Italian seasoning
- 1 tbsp dried minced garlic
- 1 egg
- 1 cup buttermilk
- 1/4 cup olive oil
- 2 tbsp honey
- 1 cup shredded cheddar cheese
- 2 oz pancetta
- 4 oz garlic almonds optional
Instructions
- Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, baking soda, salt, Italian seasoning, and minced garlic. Set aside. In a large bowl, whisk together 1 egg, buttermilk, olive oil, and honey. Add dry ingredients into the bowl of wet ingredients. Combine well with a spatula.
- Pan fry your pancetta and place on a plate lined with napkins to soak up the excess oil. Add the pancetta along with shredded cheddar cheese to the buttermilk mixture bowl. Fold into the batter. Pour batter into a greased or parchment-lined 5×9” loaf pan.
- If you opt to add the almonds on top like I did, chop them by hand or place them in food processor for a few seconds. Add chopped almonds on top of the loaf before placing in the oven.
- Bake at 350°F for 50-55 minutes. A toothpick inserted in the middle may have a a few moist crumbs. This is fine. The bread will continue to bake for a few minutes after removing from the oven. Place the pan on a wire rack to cool. Let bread cool for 35-40 minutes before removing from the loaf pan.
How to Serve Buttermilk Quick Bread
Buttermilk breads are so useful – that’s probably my favorite thing to have around at the moment. This versatile ingredient can be eaten as a standalone meal, a snack, or as part of a much larger dish. Here are some of my go-to serving ideas for any occasion:
For Breakfast:
- Well, I do enjoy buttering, honey, or jam on this freshly baked buttermilk bread; it is simple but very delicious. One more outstanding meal is to warm it and spread peanut butter and bananas on it. Which is comforting, tasty, and, believe it or not, rather seems healthy while being somewhat sinful at the same time.
As a Side Dish:
- One of my favorite combinations is to take one piece of buttermilk bread and serve it with tomato soup or chicken noodles – the warmth never ceases to amaze me. It’s also great to serve with salads as it helps to add a bit more substance if serving salads during lunch. Simple, but so good!
As a Snack or Dessert:
- For those looking for something more like a dessert, I want to spread cream cheese frosting for the slice of my buttermilk bread recipe—it is just so good! If I want something less filling, it complements a coffee or tea, and can be enjoyed mid-afternoon as a snack! Often it is just the small things that count and make all the difference.
Conclusion
One of the many treasures of baking, buttermilk quick bread is as flexible as it is tasty. If I’m baking a quick loaf of bread for breakfast, making some savory changes, or baking a sweet bread for dessert, this no-yeast bread always turns out well. It is virtually risk-free and can be adapted to such a huge extent that it is almost unrecognizable.
It has also made this bread very tangy and moist, with a fantastic texture that I just adore. And to top it all, the recipe is relatively simple even for those who can barely get their way around the kitchen. It remains the kind of bread that we can bake in the middle of the week or choose to prepare for a certain occasion.
First of all, it is crazy delicious, and second, it is so, so useful. Having limited ideas of what to do with store-bought buttermilk, yet so many ways to prepare this quick bread, it has become one of my staples. It really does contain all that you desire in a homemade recipe.
FAQ
Can I Make Buttermilk Quick Bread Without Buttermilk?
Yes! In case you don’t have buttermilk, use 1 cup of milk and 1 tablespoon of vinegar or lemon juice and allow it to stand for 5-10 minutes. It surprises people how versatile the ingredients are; you can even use yogurt or kefir if you want!
Can I Make Buttermilk Quick Bread Gluten-Free?
Even better is the fact that I can substitute the all-purpose flour with a gluten-free baking mix. For better results, it requires one more thing in the mixture: xanthan gum or other binder to make it gluten-like.
How Long Does Buttermilk Quick Bread Last?
It remains fresh for 2-3 days at room temperature and up to one week in the refrigerator, while it can also be frozen and will last for up to three months. Overall it has to be said that the secret of its preservation is in proper wrapping and appropriate storage. Well, that way every slice does taste the same as the first slice!
Can I Double the Recipe?
You can do that! But don’t be too particular with the baking times. If you have two pans, cook them at the same time but be sure to interchange the positions of the pans halfway through the cooking process.
Why Is My Quick Bread Heavy, Chewy, or Tough?
Too much kneading is the cause of a compact loaf of bread. To combine the wet and dry ingredients, I use a spatula until my мак. please tool is being cleaned together and always ensure my leavening agents are fresh as well as accurately measured.