Old Fashioned Buttermilk Sweet Bread

filed under: Bread on May 19, 2019

This old fashioned Buttermilk Sweet Bread is a recipe we make often because it is so versatile! It’s a quick bread with just a hint of sweetness and goes perfectly with almost any meal! I love quick breads such as Chocolate Chip Banana Bread, Beer Bread, and Cream Cheese Banana Bread.

Buttermilk Sweet Bread

Buttermilk Sweet Bread

I am an eternal fan of quick breads. You dump some basic ingredients in a bowl, stir and bake, and then voila, there is a tender loaf of warm bread perfect with any meal.  This recipe was a bit different than most quick bread I make as it doesn’t have a specific flavor profile. Which now that I think about, I really like. I said it once but I’ll say it again, this is one heck of a versatile bread!

What is Quick Bread?

Simply put, no yeast is required. Most quick breads follow a simple formula of combining dry ingredients, adding wet ingredients, and stirring just enough to incorporate. This recipe definitely follows that!

Because this recipe is such a great base, you can add fruit, extracts, cheese, seasonings… you name it.

How to Make Buttermilk Sweet Bread

How to Make Buttermilk Sweet Bread

Assemble your ingredients:

  • all-purpose flour
  • baking soda
  • baking powder
  • buttermilk
  • butter
  • vanilla
  • granulated sugar
  • eggs

Because this is an old-fashioned buttermilk sweet bread, I added vanilla and sugar. If you want to make your bread savory, omit the vanilla and only use 1 tablespoon of sugar. 

In a large bowl, add all of the dry ingredients. Sift together. Add the wet ingredients and stir until just incorporated. You don’t want to overmix. Pour the batter into a prepared pan (I like to use Homemade Pan Release) and bake in a preheated oven.

Why Use Buttermilk in Recipes?

Buttermilk brings a pleasant tang to cakes, bread, and biscuits. It helps tenderize gluten, giving baked goods a softer texture and more body. If baked goods have baking soda (which this one does!), then using buttermilk is a good option. Baking soda is a leavening agent that requires acidic ingredients such as buttermilk, lemon juice or molasses to activate it.

Easy Buttermilk Bread

5 from 1 vote
Buttermilk Sweet Bread
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins

This easy quick bread is a great option for any meal... breakfast, lunch, or dinner!

Course: Side Dish
Cuisine: American
Keyword: buttermilk bread, buttermilk sweet bread
Servings: 8
Calories: 301 kcal
Author: Amanda Rettke
  • 2 cups (226g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup (245g) buttermilk
  • 6 tablespoons butter, melted
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (100g) granulated sugar
  1. Preheat oven to 350°F and prepare a 9x5 loaf pan with baking spray or GOOP.
  2. Whisk together the flour, baking powder, baking soda, and sugar in a bowl.
  3. Add in buttermilk, melted butter, vanilla, and eggs. Stir until all the ingredients are combined. Batter will be sticky.

  4. Pour into 9x5 pan and bake for 40-50 minutes, or until top is golden brown and an inserted toothpick is removed with a few crumbs. (It should not have wet batter on it)
  5. Allow to cool in the pan for about 5 minutes and then invert onto a cutting board or cooling rack. Best served warm!

Sugar in Buttermilk Bread

I started out by wanting a bread that wasn’t as sweet and found that adding 1 tablespoon of sugar was good. Then I decided to make this recipe with fresh strawberries and added 1/2 cup of sugar. It was perfection. Then I made it without strawberries but left in the 1/2 cup sugar and found that this was our favorite. Please do feel free to play around with the sugar in this recipe and make it to your tastes.

If you prefer a sweeter buttermilk bread but don’t want to use granulated sugar, you can use honey. About 1/4 cup works best in the recipe I have shared below.

Can You Freeze Quick Bread?

Sure thing! Just bake the bread and allow it to cool completely. After it has cooled, wrap tightly with aluminum foil or plastic wrap and then place in a freezer-safe plastic storage bag. When you are ready to use it, allow it to come to room temperature on the counter.

To Make These into Buttermilk Muffins:

Scoop the batter into muffin liners and bake for 16-20 minutes at 350°F.

Love buttermilk recipes? Try these:

How to Make Homemade Buttermilk

Pecan Buttermilk Cake

Buttermilk Biscuits

Buttermilk Banana Bread

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  • janet dyer says:

    The Old Fashion Buttermilk Sweet Bread recipe calls for eggs but they are not in the recipe , I have noticed this happens a lot with the recipes on this site so I always check them close ~

    • Amanda Rettke says:

      Not sure I understand Janet? They are in the ingredients as well as in the instructions.

  • LeAnn says:

    Would love to add strawberries to this recipe, as you mentioned. Any other changes to recipe if adding strawberries? What quantity of berries?

    Thanks, love your recipes – have made many

    • Amanda Rettke says:

      I added 2 cups of chopped strawberries. You can also use frozen strawberry pieces that have been thawed, but it will tint the bread slightly.

  • Tania says:

    The post doesn’t say how many eggs.

    • Amanda Rettke says:

      It lists the amounts for ingredients in the recipe.

  • Steve Jolliffe says:

    I would like to substitute honey for sugar do you recommend less liquid and less sweetener?and would cooking temperature change?thanks

  • Susan kleinfeld says:

    Love all ur recipes

  • Debrah White says:

    Yes, the eggs were in the recipe 😊 I just made the lemon pudding/ blueberry pie filling / angel food cake dessert. Delicious😍

  • Bobbie says:

    I just made the buttermilk sweet bread recipe, it was very easy and a simple recipe to make. I baked them in a cupcake pan as that makes them easier to share. The sugar level was perfect but I noticed no salt in the recipe and that left a flat taste on the tip of my tongue. I find that “flat taste” in a lot of quick bread and banana bread recipes I’m wondering if anybody else notices that as well. Next time I will add salt to the recipe see if that changes the taste

  • Brenda Cooper says:

    I just made this but I think I over mixed it. Not crumbly like yours . 😕

  • Willi leavitt says:

    Hi Amanda I made your sweet bread today. It looks exactly like your picture. I plan on having strawberry shortcake using it tonite. I have strawberries in the fridge in sugar and lime juice. So this should be really good with some whipping cream on it. Thanks for the recipe. I have already shared a piece with my daughter shortly after coming out of the oven.

    • Amanda Rettke says:

      Love to hear that you enjoyed it Willi!

  • Shirlene Lewis says:

    My mom always made sweet bread for us when we were children. My sister and I make it for our children and grandchildren.

  • Jody says:

    I’m going to add some frozen blueberries Lemon extract. Next one will be almond extract and cinnamon. I like adding flavors. Wish me luck.

  • Marcia says:

    The recipe calls for 2 large eggs.

  • Patricia says:

    Can I substitute for the buttermilk if Indontbhsve any?

    • Elizabeth Keeney says:

      Hi, Patricia! I work with iambaker and am happy to help with questions. I have a few options on how to make your own buttermilk here. I hope that helps, and have a great day!

  • SHIRLEY s WILKIN says:


  • Patricia says:

    I’m sorry…..it doesn’t say how many eggs anywhere in the post or the recipe, or the instructions.!!!

    • Elizabeth Keeney says:

      Hi, Patricia! I work with iambaker and am happy to help with questions. There are 2 eggs used and listed in the recipe. Have a great day!

  • Marge says:

    Made this recipe today .. instead of sugar I use 1/4 cup honey & added a teaspoon of cinnamon..
    It baked for 45 minutes & smells wonderful..
    .I used a dark non stick loaf baking pan .

    I don’t like to use glass loaf pans as it seems it cooks to quickly on the outside & inside doesn’t get done

  • Judy says:

    Can you use self rising flour in any of your bread recipes??

    • Amanda Rettke says:

      Only if the recipe specifies.