24+ Delicious Buttermilk Bread Recipes for Your Next Baking Adventure

If you’re someone who loves the comforting, tender texture of freshly baked bread, then you’re in for a treat!

Buttermilk bread is a timeless classic, known for its rich, moist crumb and subtle tang that elevates any bread recipe.

Whether you’re a baking novice or an experienced chef, there’s something uniquely satisfying about the process of mixing, kneading, and watching dough rise into a golden, fragrant loaf.

And with the addition of buttermilk, you can achieve a wonderfully soft, slightly tangy flavor that pairs perfectly with everything from savory meals to sweet spreads.

In this post, we’ve gathered an extensive collection of over 24+ buttermilk bread recipes, each offering a distinct take on this classic ingredient.

From savory, herb-filled loaves to sweet, fruity breads, there’s a recipe to suit every palate and occasion.

So, roll up your sleeves and get ready to bake some of the most delicious, moist, and flavorful breads you’ve ever tasted!

24+ Delicious Buttermilk Bread Recipes for Your Next Baking Adventure

There’s something undeniably magical about the way buttermilk enhances the texture and flavor of bread.

From its tangy richness to the moisture it imparts, buttermilk is the secret ingredient that can turn a simple loaf into something extraordinary. With over 24+ buttermilk bread recipes to explore, you’ll never run out of delicious new ways to enjoy this versatile ingredient.

Whether you’re in the mood for a classic loaf, a sweet indulgence, or something savory, there’s a recipe here for you.

So, what are you waiting for? Start baking and enjoy the mouthwatering aroma of fresh bread wafting through your kitchen.

We’d love to hear which recipes are your favorites, so don’t forget to share your baking experiences and tips with us.

Happy baking!

Classic Country Buttermilk Bread

This classic country buttermilk bread is soft, slightly tangy, and perfect for everyday use. Whether you’re serving it warm with butter, making hearty sandwiches, or pairing it with soups, this loaf offers a tender crumb and subtle richness thanks to the buttermilk. It’s a straightforward recipe ideal for both beginners and seasoned bakers.

Ingredients:

• 1 cup warm buttermilk (110°F)
• 2 tbsp unsalted butter, melted
• 2 tbsp honey
• 2 1/4 tsp active dry yeast
• 3 cups bread flour
• 1 tsp salt

Instructions:

1. In a small bowl, combine warm buttermilk, melted butter, and honey. Sprinkle the yeast on top and let sit for 5-10 minutes until foamy.
2. In a large mixing bowl, whisk together the flour and salt.
3. Pour the buttermilk mixture into the flour and mix until a dough forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.
7. Cover and let rise for another 30-40 minutes until puffy.
8. Preheat the oven to 375°F. Bake the bread for 30-35 minutes until golden brown and hollow-sounding when tapped.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This classic buttermilk bread delivers a wonderful balance of softness and flavor, thanks to the enriching qualities of buttermilk and honey. It slices beautifully and stays fresh for days, making it an excellent staple in any kitchen. Whether toasted for breakfast or used for sandwiches, this bread is sure to become a family favorite.

Honey Oat Buttermilk Bread

Honey oat buttermilk bread combines the earthy texture of oats, the sweetness of honey, and the rich tang of buttermilk into one delightful loaf. It’s a wholesome, heartwarming bread that’s perfect for breakfast, with a pat of butter or drizzle of more honey, or for crafting rustic sandwiches.

Ingredients:

• 1 1/4 cups buttermilk, warm
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 2 1/4 tsp active dry yeast
• 2 3/4 cups bread flour
• 1 cup old-fashioned oats (plus more for topping)
• 1 tsp salt
• 1 egg white (for egg wash)

Instructions:

1. In a bowl, whisk warm buttermilk, honey, and melted butter. Sprinkle yeast over the mixture and let it bloom for 5-7 minutes.
2. In a large mixing bowl, combine flour, oats, and salt.
3. Gradually stir the wet ingredients into the dry until a shaggy dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place dough into a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
6. Punch down dough and shape into a log. Transfer to a greased 9×5-inch loaf pan.
7. Cover and let rise for 30-40 minutes until the dough crowns above the pan.
8. Preheat oven to 375°F. Brush loaf with egg white and sprinkle with oats.
9. Bake for 35-40 minutes until golden and sounds hollow when tapped.
10. Cool in pan for 10 minutes, then on a wire rack until fully cooled.

This honey oat buttermilk bread offers a nutty, wholesome bite with a lightly sweet finish. The oat topping adds a rustic charm and extra texture, while the buttermilk keeps the crumb soft and flavorful. It’s the kind of bread that feels comforting and nourishing, perfect for cozy mornings or hearty sandwiches.

No-Knead Buttermilk Artisan Bread

For those who love homemade bread but prefer a hands-off approach, this no-knead buttermilk artisan bread is a dream come true. With a crispy crust and chewy interior, this bread mimics bakery-style artisan loaves using minimal effort and ingredients, all while benefiting from the subtle tang of buttermilk.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp instant yeast
• 1 1/4 cups buttermilk, room temperature
• 1/4 cup water

Instructions:

1. In a large bowl, whisk together flour, salt, and yeast.
2. Add buttermilk and water, stirring with a wooden spoon until a sticky dough forms.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.
4. After the resting period, preheat the oven to 450°F. Place a Dutch oven (with lid) inside to heat for 30 minutes.
5. Turn the dough onto a floured surface, shape it into a ball, and let rest uncovered while the Dutch oven heats.
6. Carefully transfer dough into the hot Dutch oven, cover, and bake for 30 minutes.
7. Remove lid and bake for an additional 15-20 minutes until deeply golden and crusty.
8. Cool on a wire rack before slicing.

This no-knead buttermilk artisan bread delivers incredible results with hardly any hands-on time. The long fermentation develops rich flavor and a beautiful open crumb, while the buttermilk adds moisture and depth. Perfect for dipping into soups, serving with cheese, or enjoying simply with butter, this loaf brings bakery-quality bread into your own kitchen.

Buttermilk Whole Wheat Sandwich Bread

This buttermilk whole wheat sandwich bread is a wholesome, nutritious loaf that balances the nutty flavor of whole wheat with the softening effect of buttermilk. It’s ideal for making hearty sandwiches, toast, or even French toast. The buttermilk ensures a moist, tender crumb while boosting flavor.

Ingredients:

• 2 cups whole wheat flour
• 1 1/2 cups bread flour
• 1 1/4 cups warm buttermilk
• 2 tbsp honey
• 2 tbsp olive oil
• 2 1/4 tsp active dry yeast
• 1 tsp salt

Instructions:

1. In a small bowl, combine warm buttermilk, honey, and olive oil. Sprinkle yeast on top and let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, whisk together whole wheat flour, bread flour, and salt.
3. Pour wet ingredients into the dry and mix until a rough dough forms.
4. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in an oiled bowl, cover, and let rise for 1 hour until doubled in size.
6. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch loaf pan.
7. Cover and let rise another 30-40 minutes until puffy.
8. Preheat oven to 375°F. Bake for 30-35 minutes until golden brown and hollow-sounding.
9. Cool in pan for 10 minutes before transferring to a wire rack.

This whole wheat buttermilk bread strikes the perfect balance between hearty and soft. The buttermilk’s acidity tenderizes the wheat flour, resulting in a loaf that’s both nutritious and pleasant to eat. It holds up beautifully to spreads, fillings, and toasting, making it a reliable, healthy option for everyday meals.

Buttermilk Cheddar Herb Bread

Buttermilk cheddar herb bread is a flavorful, savory loaf bursting with the rich tang of buttermilk, sharp cheddar cheese, and aromatic herbs. Perfect as a side for soups, stews, or served warm with butter, this bread brings a gourmet touch to any meal.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp dried thyme (or herb of choice)
• 1 1/2 cups shredded sharp cheddar cheese
• 1 3/4 cups buttermilk
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and dried thyme.
3. Stir in shredded cheddar cheese until evenly distributed.
4. Add buttermilk and melted butter; stir until just combined (do not overmix).
5. Pour batter into prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes until golden and a toothpick comes out clean.
7. Cool in pan for 10 minutes before transferring to a wire rack.

This savory buttermilk cheddar herb bread is rich, cheesy, and fragrant with herbs, making it an irresistible addition to any table. It’s quick and easy to prepare, requiring no yeast or rise time, yet delivers bold flavor and satisfying texture. Serve it warm to enjoy the melty cheese and buttery crust at their best.

Buttermilk Cinnamon Swirl Bread

For a sweet twist, this buttermilk cinnamon swirl bread brings together the creamy tang of buttermilk with a ribbon of cinnamon sugar. Soft and lightly sweet, it’s perfect for breakfast, snacks, or even dessert. Toast it up with butter or enjoy it plain—the cinnamon swirl adds just the right amount of sweetness and spice.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1 1/4 cups warm buttermilk
• 3 tbsp sugar
• 2 tbsp melted butter

For the cinnamon swirl:

• 1/4 cup sugar
• 1 tbsp ground cinnamon

Instructions:

1. In a small bowl, combine warm buttermilk, 1 tbsp sugar, and yeast. Let sit 5-10 minutes until foamy.
2. In a large bowl, mix flour, remaining sugar, and salt.
3. Add yeast mixture and melted butter to the dry ingredients; mix until a dough forms.
4. Knead on a floured surface for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
6. Punch down dough and roll into a 9×14-inch rectangle.
7. Mix cinnamon and sugar; sprinkle evenly over the dough.
8. Roll up the dough tightly from the short side and pinch seams to seal.
9. Place in a greased 9×5-inch loaf pan; cover and let rise 30-40 minutes until puffy.
10. Preheat oven to 375°F. Bake for 30-35 minutes until golden.
11. Cool in pan for 10 minutes before transferring to a wire rack.

This buttermilk cinnamon swirl bread combines warmth and comfort in every slice. The buttermilk lends moisture and tenderness, while the cinnamon swirl adds a delightful sweetness that’s perfect with a morning coffee or afternoon tea. It’s a homemade treat that feels indulgent yet simple enough to make anytime.

Buttermilk Rye Bread

Buttermilk rye bread brings the hearty, earthy flavor of rye flour together with the tang of buttermilk. This loaf is dense yet soft, with a slightly chewy texture and a mild tanginess from the buttermilk. Perfect for pairing with corned beef, sandwiches, or served alongside stews, this bread offers a flavorful twist on traditional rye.

Ingredients:

• 2 cups rye flour
• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 2 1/4 tsp active dry yeast
• 1 1/4 cups warm buttermilk
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp caraway seeds (optional)

Instructions:

1. In a small bowl, combine warm buttermilk, brown sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together rye flour, all-purpose flour, salt, and caraway seeds (if using).
3. Add the yeast mixture and olive oil to the dry ingredients. Stir to form a rough dough.
4. Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
6. Punch down the dough and shape into a round loaf or place into a greased 9-inch round pan.
7. Let the dough rise for another 30-40 minutes until puffy.
8. Preheat the oven to 375°F. Bake for 30-35 minutes, until golden brown and hollow-sounding when tapped.
9. Cool on a wire rack before slicing.

Buttermilk rye bread offers a perfect balance between the rustic flavor of rye flour and the creamy softness of buttermilk. Its dense yet tender texture makes it a great companion for savory spreads, deli meats, or even as the base for a hearty sandwich. The caraway seeds add an authentic touch, but you can leave them out for a more straightforward rye flavor.

Buttermilk Pumpkin Bread

Buttermilk pumpkin bread is a rich, moist loaf that combines the warm, comforting flavors of pumpkin and cinnamon with the soft tanginess of buttermilk. This bread is perfect for fall but delicious year-round, whether served for breakfast, a snack, or as a dessert. Its tender crumb and vibrant flavor make it a beloved choice during the cooler months.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup canned pumpkin puree
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix together pumpkin puree, buttermilk, oil, sugar, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This buttermilk pumpkin bread is the perfect combination of moist, flavorful, and comforting. The tang of buttermilk enhances the sweetness of the pumpkin, while the spices bring warmth and depth to every bite. It’s an excellent treat for fall gatherings or whenever you’re in the mood for something cozy and satisfying.

Buttermilk Olive Bread

Buttermilk olive bread is a savory, Mediterranean-inspired loaf that features the richness of buttermilk paired with the briny flavor of olives. This bread has a deliciously tender crumb and a subtle tang, making it ideal for serving with antipasti, soups, or enjoying with olive oil and balsamic vinegar.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups bread flour
• 2 tbsp olive oil
• 1 cup warm buttermilk
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1 cup green or black olives, pitted and chopped
• 1 tbsp fresh rosemary, chopped (optional)

Instructions:

1. In a small bowl, combine warm buttermilk, olive oil, and yeast. Let sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together all-purpose flour, bread flour, and salt.
3. Add the wet ingredients to the dry ingredients and stir until a dough forms.
4. Knead the dough for 8-10 minutes until smooth, adding flour as necessary.
5. Add the chopped olives and rosemary (if using) to the dough and knead until evenly distributed.
6. Place the dough in an oiled bowl, cover with a damp towel, and let rise for 1 hour, or until doubled in size.
7. Punch down the dough and shape into a round or oval loaf.
8. Place the shaped dough on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes.
9. Preheat oven to 375°F. Bake for 25-30 minutes, until golden and hollow-sounding when tapped.
10. Cool on a wire rack before slicing.

This savory buttermilk olive bread is an incredible way to enjoy the rich, tangy flavor of buttermilk with the briny punch of olives. The rosemary adds an aromatic touch, making each bite full of Mediterranean flavors. It’s perfect for dipping in olive oil, serving with cheese, or simply enjoying on its own with a bit of butter.

Buttermilk Sourdough Bread

Buttermilk sourdough bread is a perfect combination of the tangy flavor of traditional sourdough with the creaminess of buttermilk. The addition of buttermilk enriches the dough and creates a beautifully tender crumb, while the sourdough starter adds depth of flavor. Ideal for slicing and toasting, this loaf offers a unique twist on classic sourdough.

Ingredients:

• 1 cup sourdough starter (fed and bubbly)
• 1 1/2 cups warm buttermilk
• 3 cups bread flour
• 1 tsp salt
• 1 tbsp honey
• 1/2 tsp active dry yeast (optional, for a boost)

Instructions:

1. In a large bowl, combine sourdough starter, warm buttermilk, and honey. Stir until the honey dissolves.
2. Add the bread flour and salt, mixing until a dough forms. If you’re using yeast, sprinkle it in at this stage and mix well.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise for 4-6 hours at room temperature, or overnight in the fridge for a slower rise.
5. Punch down the dough, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet.
6. Cover the dough and let it rise for another 1-2 hours.
7. Preheat the oven to 475°F. Place a baking stone or a heavy Dutch oven inside to heat up.
8. If baking on a stone, transfer the dough onto the stone and bake for 30-35 minutes. If using a Dutch oven, bake covered for 25 minutes, then uncover and bake for another 15-20 minutes until golden brown and hollow when tapped.
9. Cool on a wire rack before slicing.

Buttermilk sourdough bread combines the classic tang of sourdough with the richness of buttermilk, offering a loaf that’s both flavorful and tender. The crust is golden and crispy, while the interior is soft and flavorful with a slight tang from both the sourdough starter and the buttermilk. It’s perfect for sandwiches, as a side to soups, or simply toasted with a bit of butter.

Buttermilk Banana Bread

This buttermilk banana bread is rich, moist, and has a slight tanginess from the buttermilk that complements the sweetness of ripe bananas. It’s a perfect treat for breakfast, a snack, or dessert. The buttermilk ensures the bread remains incredibly soft, and the bananas provide natural sweetness that pairs beautifully with cinnamon and nutmeg.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup sugar

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, buttermilk, oil, and eggs. Stir until well combined.
3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This buttermilk banana bread offers a perfect balance of flavors and moisture. The tangy buttermilk helps create a soft, melt-in-your-mouth crumb, while the bananas provide sweetness and a lovely texture. Ideal for snacking or breakfast, this banana bread is easy to make and a great way to use up ripe bananas.

Buttermilk Zucchini Bread

Buttermilk zucchini bread is a wonderfully moist, slightly sweet bread that’s perfect for summer baking. The zucchini adds moisture and a mild flavor, while the buttermilk contributes a tangy richness. With a hint of cinnamon and nutmeg, this bread is great as a snack or even as a dessert.

Ingredients:

• 2 cups grated zucchini (about 1 medium zucchini)
• 1 cup sugar
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, combine grated zucchini, sugar, buttermilk, oil, eggs, and vanilla extract.
3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually stir the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Buttermilk zucchini bread is a perfect summer treat, combining the delicate flavor of zucchini with the richness of buttermilk. The spices elevate the flavor, while the zucchini ensures the bread stays moist and tender. This loaf is versatile, perfect for breakfast, a light snack, or served with a cup of tea.

Buttermilk Honey Bread

Buttermilk honey bread is a soft, slightly sweet loaf that is perfect for breakfast or as an accompaniment to your favorite soup or salad. The buttermilk creates a moist, tender crumb, while honey adds a natural sweetness that’s not overwhelming. It’s easy to make and perfect for any occasion.

Ingredients:

• 3 cups all-purpose flour
• 2 tbsp honey
• 1 1/4 cups warm buttermilk
• 2 1/4 tsp active dry yeast
• 2 tbsp unsalted butter, melted
• 1 tsp salt

Instructions:

1. In a small bowl, combine the warm buttermilk, honey, and yeast. Stir to dissolve the yeast and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt.
3. Add the yeast mixture and melted butter to the flour. Stir to form a dough.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in an oiled bowl, cover with a damp towel, and let rise for 1 hour, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
7. Let the dough rise for an additional 30-40 minutes until puffy.
8. Preheat oven to 375°F. Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

This buttermilk honey bread is the perfect balance of soft, tender, and lightly sweet. The honey provides a delicate sweetness that complements the creamy buttermilk. It’s a versatile bread that can be served with butter, jam, or as a base for your favorite sandwiches. It’s ideal for breakfast or as a side to your main meals.

Buttermilk Garlic Parmesan Bread

Buttermilk garlic parmesan bread is a savory, aromatic loaf that combines the richness of buttermilk with the bold flavors of garlic and parmesan cheese. This bread has a soft, moist texture with a crisp, cheesy crust. Perfect for serving alongside pasta, soups, or as a snack on its own, this bread brings delicious garlic flavors with each bite.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 tbsp olive oil
• 1 cup warm buttermilk
• 1 tsp salt
• 1 1/2 tsp garlic powder
• 1/2 cup grated parmesan cheese
• 2 1/4 tsp active dry yeast

Instructions:

1. In a small bowl, combine warm buttermilk, olive oil, and yeast. Let sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together flour, salt, and garlic powder.
3. Add the yeast mixture to the flour mixture and stir until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in an oiled bowl, cover with a damp towel, and let rise for 1 hour, or until doubled.
6. Punch down the dough, shape it into a round loaf, and place it on a parchment-lined baking sheet.
7. Sprinkle grated parmesan cheese over the top and gently press it into the dough.
8. Let the dough rise for another 30 minutes.
9. Preheat oven to 375°F and bake for 25-30 minutes until golden brown.
10. Cool on a wire rack before slicing.

Buttermilk garlic parmesan bread is a savory indulgence that combines the richness of buttermilk with the bold flavors of garlic and parmesan. It’s soft on the inside with a slightly crisp crust covered in melted cheese. This bread pairs beautifully with pasta dishes, soups, or simply enjoyed on its own with a drizzle of olive oil or butter.

Buttermilk Sweet Potato Bread

Buttermilk sweet potato bread is a delicious, hearty loaf made with mashed sweet potatoes, which add natural sweetness and moisture to the bread. Combined with the tangy richness of buttermilk, this bread has a tender crumb and a delightful, subtle sweetness. It’s perfect for breakfast, a snack, or served with a dollop of butter for extra flavor.

Ingredients:

• 1 1/2 cups mashed sweet potato (about 1 medium sweet potato)
• 1 cup warm buttermilk
• 1/2 cup sugar
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, combine mashed sweet potato, buttermilk, sugar, and eggs. Stir to combine.
3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the melted butter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Buttermilk sweet potato bread is a flavorful and moist loaf, perfect for any occasion. The sweet potatoes add a natural sweetness and moisture to the bread, while the buttermilk helps to create a soft crumb. The subtle spices of cinnamon and nutmeg enhance the flavor, making this a perfect treat for breakfast or as a comforting snack.

Buttermilk Ciabatta Bread

Buttermilk ciabatta bread brings a delicious twist to the traditional Italian loaf. The addition of buttermilk makes this ciabatta bread even more airy and tender, with a soft, open crumb. The crust is golden and crispy, perfect for sandwiches or served alongside an olive tapenade or a bowl of soup.

Ingredients:

• 3 cups all-purpose flour
• 1 1/4 tsp salt
• 1 tsp sugar
• 1 cup warm buttermilk
• 1/2 cup warm water
• 2 1/4 tsp active dry yeast
• 2 tbsp olive oil

Instructions:

1. In a small bowl, combine warm water, buttermilk, sugar, and yeast. Let sit for 5-10 minutes until bubbly.
2. In a large bowl, mix together flour and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir to form a sticky dough.
4. Knead the dough on a floured surface for 8-10 minutes until smooth.
5. Transfer the dough to an oiled bowl, cover with a damp towel, and let rise for 1-1.5 hours, until doubled.
6. Punch down the dough and shape it into a long, flat loaf. Place the dough onto a parchment-lined baking sheet.
7. Let the dough rise for another 30-45 minutes.
8. Preheat oven to 450°F. Bake for 20-25 minutes, until golden brown with a crisp crust.
9. Cool on a wire rack before slicing.

Buttermilk ciabatta is a rustic, airy loaf with a tender interior and a crisp, golden crust. The tanginess from the buttermilk adds depth to the bread’s flavor, making it perfect for sandwiches or served with olive oil and balsamic vinegar. Its open crumb and crunchy crust create an irresistible texture that’s sure to impress.

Buttermilk Chive Bread

Buttermilk chive bread is a savory, herb-infused loaf with the rich, tangy flavor of buttermilk. The addition of fresh chives brings a burst of flavor, making it an excellent choice for pairing with cheeses, soups, or grilled meats. This bread is flavorful enough to be enjoyed on its own but also versatile enough to complement many dishes.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 2 1/4 tsp active dry yeast
• 1 cup buttermilk
• 1/2 cup warm water
• 2 tbsp olive oil
• 1/4 cup chopped fresh chives

Instructions:

1. In a small bowl, combine warm water, buttermilk, sugar, and yeast. Let sit for 5-10 minutes, until frothy.
2. In a large bowl, combine flour and salt.
3. Pour in the yeast mixture and olive oil, stirring until a dough forms.
4. Add the chopped chives and knead the dough for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise for 1 hour or until doubled.
6. Punch down the dough, shape it into a round loaf, and place it on a greased baking sheet.
7. Let the dough rise for another 30 minutes.
8. Preheat oven to 375°F and bake for 25-30 minutes until golden brown.
9. Cool on a wire rack before slicing.

Buttermilk chive bread is a fragrant, flavorful loaf with a light, tender crumb and a savory punch from the fresh chives. The richness of the buttermilk adds depth and moisture, making it a great companion for savory dishes or as a delicious snack with butter. This bread is an ideal choice for picnics, barbecues, or as an accompaniment to your favorite soups.

Buttermilk Caramelized Onion Bread

Buttermilk caramelized onion bread is a savory, aromatic loaf that features the sweet and savory flavor of caramelized onions combined with the richness of buttermilk. The onions add a depth of flavor, while the buttermilk ensures the bread remains soft and tender. This bread pairs wonderfully with a wide range of dishes, from soups to grilled meats.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 tbsp olive oil
• 1 cup warm buttermilk
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 2 medium onions, thinly sliced
• 1 tbsp butter

Instructions:

1. In a small bowl, combine warm buttermilk, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.
2. Heat olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized (about 25-30 minutes). Let the onions cool slightly.
3. In a large bowl, mix the flours and salt. Add the yeast mixture to the flour, stirring to form a dough.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Fold in the caramelized onions.
6. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled.
7. Punch down the dough and shape into a loaf. Place the dough into a greased 9×5-inch loaf pan.
8. Let the dough rise for 30-40 minutes.
9. Preheat oven to 375°F and bake for 30-35 minutes, until the bread is golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

Buttermilk caramelized onion bread offers a delightful balance of sweetness from the onions and the tangy richness from the buttermilk. The soft, tender crumb is complemented by the savory caramelized onions, making this bread perfect for sandwiches or served with a hearty stew or salad. Its bold flavor makes it a standout on any table.

Buttermilk Rye Bread

Buttermilk rye bread combines the earthiness of rye flour with the creamy richness of buttermilk, creating a loaf that’s both flavorful and tender. The buttermilk enhances the texture, making the bread soft while still retaining the distinctive taste of rye. It’s perfect for pairing with meats, cheeses, or as a base for sandwiches.

Ingredients:

• 2 cups rye flour
• 2 cups all-purpose flour
• 1 1/4 tsp salt
• 1 tbsp caraway seeds (optional)
• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm buttermilk
• 1 tbsp honey
• 1 tbsp olive oil

Instructions:

1. In a small bowl, combine the warm buttermilk, honey, and yeast. Stir to dissolve the yeast and let it sit for 5-10 minutes until bubbly.
2. In a large bowl, combine rye flour, all-purpose flour, salt, and caraway seeds (if using).
3. Pour the yeast mixture and olive oil into the flour mixture and stir until a dough forms.
4. Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
7. Let the dough rise for another 30-45 minutes.
8. Preheat oven to 375°F and bake for 30-35 minutes, until the bread is golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

Buttermilk rye bread has a wonderful balance of flavors, with the tang of the buttermilk complementing the slightly nutty taste of the rye. The caraway seeds add a hint of extra flavor, making it perfect for pairing with a rich cheese or deli meats. This hearty loaf is ideal for sandwiches, as a side to soups, or just enjoyed with a pat of butter.

Buttermilk Lemon Poppy Seed Bread

Buttermilk lemon poppy seed bread is a refreshing, zesty loaf that combines the tang of buttermilk with the bright, citrusy flavor of lemon. The addition of poppy seeds gives the bread a subtle crunch and texture, making it a delightful treat for breakfast, a snack, or even a light dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup poppy seeds
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• Zest and juice of 1 lemon
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Buttermilk lemon poppy seed bread is light, tender, and full of fresh, citrusy flavors. The buttermilk ensures the crumb stays soft, while the lemon gives the bread a tangy brightness. The poppy seeds provide a pleasant texture and flavor contrast. It’s perfect for morning tea, a snack, or as a light dessert.

Buttermilk Pumpkin Bread

Buttermilk pumpkin bread is a fall favorite, packed with the rich, earthy flavor of pumpkin and the tangy richness of buttermilk. Spiced with cinnamon, nutmeg, and cloves, this loaf is moist, flavorful, and perfect for the autumn season. It’s great for breakfast, an afternoon snack, or even as a dessert.

Ingredients:

• 1 1/2 cups canned pumpkin puree
• 1/2 cup buttermilk
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, combine pumpkin puree, buttermilk, sugar, vegetable oil, eggs, and vanilla extract. Stir until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Buttermilk pumpkin bread is the epitome of fall flavors, with a soft, moist texture and a rich, spiced taste. The buttermilk adds depth and tenderness to the loaf, while the pumpkin provides moisture and a subtle sweetness. This bread is perfect for enjoying with a cup of coffee or tea, and it makes an excellent gift for friends and family during the holiday season.

Buttermilk Banana Bread

Buttermilk banana bread is a moist and tender loaf that combines the richness of ripe bananas with the tanginess of buttermilk. The buttermilk helps the bread stay soft and enhances the flavor, while the bananas provide a natural sweetness and moisture. This comforting bread is perfect for breakfast, a snack, or even as a light dessert.

Ingredients:

• 2-3 ripe bananas, mashed
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Stir in mashed bananas and buttermilk.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in vanilla extract and walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Buttermilk banana bread is a moist, flavorful loaf with a subtle tang from the buttermilk that perfectly complements the natural sweetness of ripe bananas. The walnuts add a bit of crunch, making each slice even more satisfying. This bread is a delicious treat for breakfast, dessert, or as an afternoon snack with a cup of tea or coffee.

Buttermilk Apple Cinnamon Bread

Buttermilk apple cinnamon bread is a deliciously fragrant loaf that combines the warmth of cinnamon and the sweetness of fresh apples. The buttermilk provides tenderness and moisture to the bread, while the apples add a lovely texture. It’s a comforting, cozy bread perfect for chilly mornings or as an accompaniment to a hot cup of cider or coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 large apple, peeled and chopped
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in buttermilk and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in chopped apples.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Buttermilk apple cinnamon bread is a deliciously spiced loaf that brings warmth and comfort with each bite. The apples provide a lovely, moist texture, while the cinnamon and nutmeg add a cozy, aromatic touch. It’s perfect for fall mornings or any time you’re in the mood for a sweet, flavorful treat. Enjoy it with a hot drink for an extra cozy experience.

Buttermilk Blueberry Bread

Buttermilk blueberry bread is a light and fluffy loaf that showcases the natural sweetness of blueberries with the rich, tangy flavor of buttermilk. The buttermilk helps keep the bread moist and tender, while the blueberries provide pops of juicy flavor in every bite. This bread is perfect for breakfast, brunch, or as a snack throughout the day.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 1/2 cups fresh or frozen blueberries
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in buttermilk and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Buttermilk blueberry bread is a sweet, tangy, and incredibly moist loaf. The buttermilk adds richness to the bread, while the blueberries burst with juicy flavor in every bite. This bread is perfect for breakfast or brunch and can even double as a delightful snack throughout the day. Serve it with a cup of tea for an extra treat.