I\u2019m so excited that I found this recipe!!! I\u2019m always looking for recipes that can use unique ingredients like buttermilk. And boy, have I found it!! It\u2019s an easy recipe to make for a snack or tea time. Or here\u2019s another idea. Use it with fondue!!!<\/p>\n Buttermilk is one of those unique ingredients that you use in a recipe. When I buy a carton of it, I usually have to throw them away after I use it for one recipe because I can\u2019t seem to find a different recipe to finish off the carton. So I was excited when I found this recipe. You can eat this for a snack, send it to a friend to sweeten their day or you can also use it with your fondue!!<\/p>\n The first thing you need to do is to cream the butter and sugar together. Creaming butter is not a fast process. I noticed that if I only mix it for about 2 minutes, it will mix it but not all the way through. I usually do it for 5 minutes at a medium speed (I set a timer so I can multitask! The joy of a Stand mixer!) and it will end up looking fluffy and light. Almost white. <\/p>\n After 5 minutes, add the eggs one by one. Make sure to scrape the sides after you add in each egg, because you want to make sure that all the butter is mixed in. <\/p>\n Then add the vanilla extract and mix again. <\/p>\n The next process is when you add in the flour and the buttermilk. Add first a third of the flour, then half of the milk, then third of the flour, then the rest of the milk, and finish off with the rest of the flour. I like to do a final scrape after it comes together, to make sure that the bottom and sides of the bowl are really mixed in. Finish the mix with a spatula but make sure not to over mix the batter. <\/p>\n Divide it into 2 of the 8\u00d74 loaf pan and bake it for 1 hour until the skewers inserted comes out clean. And remember to insert it in the middle and to the bottom of the loaf pan because it takes a little longer for the middle of the <\/p>\n Deeeelicious!!! Just remember to wait till it cools down completely before you cut it into slices. So brew your tea or your coffee and enjoy a slice (or two) of this Buttermilk Loaf!<\/p>\n Happy Baking!!!<\/p>\n \t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n<\/p><\/div>\n Preheat oven to 350 degrees. Grease and flour 2 8×4 loaf pans or line with parchment paper and set aside. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n In a mixing bowl, whisk together the flour and baking soda.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n In a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy. About 5 minutes. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Add eggs one by one and make sure to scrape the sides of the bowl after each addition. Add vanilla extract and mix until smooth.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Add 1\/3 of the flour mixture into the stand mixer bowl, then add 1\/2 of the buttermilk then mix. Repeat this step one more time then end it with the last 1\/3 of the flour mixture. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Divide the batter evenly into the 2 loaf pan. Tap it on a surface to make sure there are no air bubbles. <\/p>\n<\/p><\/div>\n<\/p><\/div>\n Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don\u2019t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let it cool completely on a cooling rack.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n The loaf lasts for 3 days in room temperature.
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<\/figure>\nIngredients<\/h3>\n
<\/p>\n
Instructions<\/h3>\n
Notes<\/h3>\n
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\nAdapted from :
\nCake Whiz<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
\n\t<\/strong><\/p>\nLike this:<\/h3>\n