Onion and Buttermilk Quick Bread
Discover the rustic charm of homemade **Onion and Buttermilk Quick Bread**, a profoundly flavorful recipe featuring caramelized onions and a tender, golden crumb. Perfectly balanced with the tangy richness of buttermilk and a hint of fresh thyme, this no-yeast bread comes together effortlessly in just under an hour. The secret lies in the golden, sautéed onions, which infuse every slice with a subtle sweetness and irresistible aroma. With a baking time of just 40 minutes, this easy quick bread is an ideal companion to hearty soups, fresh salads, or simply served warm with a pat of butter. Whether you're hosting a casual brunch or elevating your weeknight meals, this savory loaf is guaranteed to impress both novice bakers and seasoned bread lovers alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 4 tablespoons Unsalted butter (melted)
- 1 cup Buttermilk
- 1 large Egg
- 1 medium Yellow onion (finely diced)
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme (optional, chopped)
Instructions
Preheat your oven to 375°F (190°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper.
In a skillet over medium heat, warm the olive oil. Add the finely diced onion and a pinch of salt. Sauté until golden and caramelized, about 10 minutes. Set aside to cool.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until well combined.
Fold the wet ingredients into the dry ingredients. Mix gently until the batter is just combined; do not overmix.
Fold in the caramelized onions and chopped fresh thyme (if using). Make sure they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This bread pairs beautifully with soups, salads, or softened butter for spreading.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 29.7 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 377 mg | 29% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
