Colonial Brown Bread

Colonial Brown Bread

95
ANNETTE1951 0

"A sweet brown bread no eggs or fat added. Best served warm from the oven."

Ingredients

1 h 10 m {{adjustedServings}} servings 144 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
  3. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.
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Reviews

95
  1. 111 Ratings

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This is the best bread in the world and so versatile. I have made it with all wheat flour when I ran out of all-purpose. I have used sugar substitute for my diabetic mom. I have added oats, w...

Buttermilk is hard to come by sometimes....especially when a recipie calls for it. I substituted 1 cup buttermilk for 1 tbsp of white vinigar and then adding milk to equal 1 cup. I did this fo...

Great recipe! To make it more moist, I like to substitute half a cup or more of molasses for half a cup of brown sugar. Usually we have it with baked beans, but if we're having it for tea or fo...