I have brought buttermilk several times over the last month and have thrown it out unused, something I really don’t like doing. This time determined to use it before it expires, I found a great recipe in the Cooking Light Magazine (November 2008) for Vanilla Buttermilk Pound Cake.
The recipe makes two 8×4 loafs, which I iced with a lemon icing. Next time though I would either make a plain butter sugar glaze with the vanilla buttermilk loaf, or switch out the vanilla in the loaf for lemon. Also in my oven, it did not require the full hour of baking.
Ingredients (Vanilla buttermilk pound cake)
3 cups of all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
3/4 cup of butter (softened)
1 tsp vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk
Pre-heat oven to 350 degrees F.
Place the first 4 ingredients in a medium sized bowl and whisk. Put aside.
Place sugar and butter in a large bowl. Beat at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add the flour mixture and the buttermilk to the sugar mixture in stages, beginning and ending with flour.
Spoon the mixture evenly into the two greased and lined loaf tins. Bake at 350 degrees F for 60 minutes or until a wooden pick inserted into the center comes out clean.
Cool in pans for 10 minutes. Remove from tins. Cool completely on a wire rack.
Ingredients (Lemon Butter Icing)
1 Tbsp butter, melted
1 lemon (finely grated lemon peel + juice from one lemon)
1 1/2 cups icing sugar (confectionary sugar)
Place butter and lemon ingredients into a bowl
Add the icing sugar in stages, so you can ensure the thickness you want for your icing. Mix together with a knife until blended
I found an amazing recipe for pumpkin bread in a Cooking Light magazine (November 2008 page 176) that the whole family loves. It is very moist and it freezes great.
3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup water
1/3 cup flaxseed
2 1/2 cups sugar
2/3 canola oil
2/3 cup honey beer (room temperature; NOTE: I use a dark beer if I do not have honey)
1/2 cup egg substitute + 2 eggs (NOTE: I use 4 eggs instead of the egg substitute)
1 can pumpkin (14-15 oz)
Pre-heat oven to 350 degrees F (180 degrees C).
Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk
Combine water and flaxseed in a small bowl
Place sugar and next 4 ingredients (through eggs) in a large bowl and beat with a mixer at medium speed until well blended. Add flaxseed mixture and pumpkin, beat at low-speed until blended. Add flour mixture, beat just until combined. Divide the batter between two 9×5 inch loaf pans coated with cooking spray. (NOTE: We use silicon pans and do not require spray….also for taste you can opt for a greased time with butter).
Bake at 350 degrees F for 1 hour and 10 minutes or until wooden pick inserted in the center and comes out clean. Cool 10 minutes in the pan, then remove and place on wire rack.
To freeze, wait until cold, place into a Ziploc bag and store for up to two months.
I think the flavor of this loaf fresh, is better the second day. Serve by slicing the loaf – great as for afternoon tea/snack.