After taking a look at the ingredients and the directions this reminded me of a bread my grandmother used to make. So, without wanting to waste the last cup of buttermilk I had here are my modifications: Take 1/4 c. (or 4 tbsp.) of butter, softened and 1/2 c. white sugar, 1/2 c. brown sugar and cream together. Add 1 egg and beat in thoroughly. Add 1 & 1/2 tsp. vanilla. Combine flour, baking powder, baking soda and salt; add that to egg mixture alternately with buttermilk. In a separate bowl, combine 1/4 c. brown sugar, 1/2 c. chopped walnuts, and 1 & 1/2 tsp. cinnamon. Grease a 9x5 inch loaf pan. Pour half the batter into the loaf pan then layer the cinnamon/sugar/nut mixture, then add the rest of the batter on top OR take 1/2 cup chopped nuts and 1 & 1/2 tsp. of cinnamon and add it right to the batter and pour the whole thing into the loaf pan. Bake at 350 for 50-55 minutes. I then glazed it with vanilla glaze by Jamie Langston. It came out very moist with a sweet buttermilk flavor.

i used half splenda and brown sugar, added 1 tsp vanilla, 1/2 tsp orange extract

It's an okay bread, but there are too many better ones to give this one a higher rating. It was a bit on the dry & bland side.

Awesome, Awesome bread. Turned out tastey and light, great with butter!

Very good! I added extra Walnuts and everyone in my family of 6 liked it very much. I will make this one again.

Nice texture, easy. I used the Buttermilk Substitute: 1 T white vineager, add milk to equal 1 cup, let sit for 5 minutes. It's a breakfast bread.

This was a very light and delicate tasting bread. I followed the recipe with one minor adjustment. I did only use 1/4 cup of walnuts. I used 2 mini loaf pans in place of the standard pan. After filling one pan, I added 1/4 teaspoon of ground cinnamon to the remaining batter. I baked at 325 for 40 minutes. I really liked the added cinnamon to the one loaf, but the other was good too. Next time I will try fresh nutmeg and pecans.