Saturday, September 23, 2017

Butterscotch Nut Bread with Buttermilk (1952)

  • 2 cups sifted all-purpose flour
  • 1 cup brown sugar, firmly packed
  • 1 cup buttermilk
  • 1 tbspn melted butter
  • 1 egg, well beaten
  • 3/4 tspn baking soda
  • 1/2 tspn baking powder
  • 1/4 tspn salt
  • 1/2 chopped nuts
Sift flour, salt, soda, and baking powder together, and stir in nuts. In another bowl, beat egg, brown sugar, and melted butter together until smooth and creamy.  

Add flour mixture and buttermilk alternately to sugar mixture, mixing well. Do not beat.

Turn into greased and floured 9x5x3 bread pan. Bake in moderate oven (350 degrees) about 45 minutes 

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

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