Colonial Brown Bread

Colonial Brown Bread

95
ANNETTE1951 0

"A sweet brown bread no eggs or fat added. Best served warm from the oven."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 144 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

95
  1. 111 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

This was easy and helped me use up some sour milk without needing to add butter and eggs, which was nice. It cooked well and was very sweet-good for eating by itself, but it doesn't really go wi...

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...

I read all the reviews before making this. Everyone enjoyed it smothered in butter, but there was an aftertaste of baking soda, if you just ate the bread alone. I'm thinking of adding spices (ci...

This was very tasty. I made no changes to the recipe. (Isn't it nice when no changes are necessary?!)

Just took this out of the oven a few minutes ago and we have eaten half of it already (but I have 7 children to feed).... just caught my 2 year old sharing with her 6 month old sister. I ha...

I made it last night and it came out great! My family looked at me after the first bite and said "It's a keeper!" It definitely is. This is probably one of the easiest breads I've ever made a...

Really, really good. Followed the recipe exactly and while it's rather dense (but so is banana or other quick breads) this had a healthy yet sweet taste that my whole family liked. This bread ...

makes a tasty bread. Ideal to serve with a meal. Not a sandwich bread. Really loved this recipe.