OLD-FASHIONED SWEET BREAD
This kind of old fashioned sweet bread is a recipe your grandparents may have made years ago. It is a light sweet bread made with butter, sugar and flour almost like cake. You can frost it, sprinkle with powdered sugar or just eat it with butter. This old fashioned bread is wonderful right out of the oven for breakfast with coffee or as a snack anytime. Children love the sweetness. You could add raisins, nuts or even fruit to this sweet bread recipe but we love it like the recipe says below. I think you are going to really like this bread recipe. Make this recipe for a unique gift for a friend.
Old Fashioned Sweet bread Ingredients Needed:
All-purpose flour
Baking powder
Baking soda
Buttermilk
Butter, melted
Vanilla extract
White granulated sugar
Eggs
RECIPE FEEDBACK: “I made this first for a book club – it was on-topic, and looked neat, authentic, and simple to make. The bread was *very* well received, there was only about ten people so only half the loaf got eaten during the discussion but at the end everyone was grabbing some of the leftovers till there was barely any left, and a couple people asked for the recipe… a very high compliment! Since then I’ve made it a couple times for a get-together when looking for something simple and tasty to make. Thank you very much for sharing your recipe!” – Megha
“I like everyone else is sheltering in place and doing some serious baking. I came across this recipe and oh my goodness is it good! So simple yet so perfect. Followed the recipe verbatim and it is perfect as is. Reminds me of something my grandmother would make. Thanks for sharing” – Renee
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How to Make Old Fashioned Sweet Bread
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 6 tablespoons butter melted
- 2 teaspoons vanilla extract
- 3/4 cup white granulated sugar
- 2 eggs
Instructions
- Whisk together the flour, baking powder and baking soda in a large bowl.
- Add buttermilk, butter, vanilla extract, sugar and eggs. Stir well with spoon.
- Pour into a 9 x 5 bread pan sprayed with cooking spray. Bake in preheated 350 degree oven 45 to 50 minutes or until center tests done.
- Cool 10 minutes and remove from pan.
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For baking newbies ,(like me). The batter will rise. If using a smaller pan, only fill up 3/4 ,(or maybe less, I’m not done with round two yet).
The batter tastes delicious.
Pretty Much Tasteless….MAYBE a TEENSY bit because I used lowfat buttermilk.
had to spread butter and jam on it. Definitely tossing this one.
Well since you changed the recipe and the fat content in the recipe, I can see why you didnt like it. We don’t use it with LOW fat buttermilk for a reason.
Can I bake in a 8×8 Pyrex dish as I don’t have a loaf pan?
You can try it, you will have to really lower the cooking time, so be sure and check it.
The recipe turned out perfect. The bread was delicious and my 96 year-old mama said it was outstanding!
Thank you so much for this recipe.
I will be making this again and again!
YAY!! I am so glad you made this, we love this recipe and it doesn’t get the reviews it deserves!
One thing I never understood is why people constantly ask questions seeing if they alter the recipe or alter how it’s made. Just make it how it’s written or find a different recipe that fits you better.
We made the cake just how it’s written and it was super delicious.
I 100% agree with you Tony! Glad it was a hit!
Can this be made gluten free with a almond or some other kind of flour?
We are not gluten free so we have made it the way its written.
Super easy and fast to make. Extremely delicious , I could eat the whole thing by myself.
Tried this today and it came out perfect!!! I added grated coconut, raisins and mixed peels!!!! Just perfect!!!!!
Great cake so easy to put together thank you
I don’t have buttermilk, I think I can make my own with milk and vinegar right
Yes.
The recipe was delicious, but it fell dead center in the middle. Not sure why it would do this. I followed everything exactly, and it isn’t my first rodeo and this is the first time that’s ever happened to me. So I’m thinking it may have been my baking powder…however, I just bought it. Wondering your thoughts on this. How long does baking powder last? I’m going to try again after I buy new baking powder and baking soda.
You can test it to see if its any good:
https://thesouthernladycooks.com/how-to-test-baking-soda-and-baking-powder-for-freshness/
Mine did the same. Still don’t know why
Oh my goodness this was so simple to put together and tasted wonderfully. I have to say again how much your website and recipes are appreciated. I don’t think I reviewed your Pork Chops and Cabbage recipe but it was a big hit with my husband.
I followed the recipe as is and used mini mini loaf pans (about the size of your hand?) so they baked up in about 25 minutes. My husband and I both tried it and really enjoyed it.
Your website and recipes are always so generous and make a person feel welcomed.
Can this be used in a bread maker some way?
We don’t use a bread maker so I can’t advise.
I use my breadmaker all the time for yeast breads, but this recipe is a quick bread. It would definitely not work in a breadmaker. But it looks fast & easy to throw together & toss in the oven.
Can you use self rising flour and leave off soda and baking soda
YOu can try it Wanda, it will probably work fine.
good recipe easy to make thank you for sharing
I like everyone else is sheltering in place and doing some serious baking. I came across this recipe and oh my goodness is it good! So simple yet so perfect. Followed the recipe verbatim and it is perfect as is. Reminds me of something my grandmother would make. Thanks for sharing.
You’re very welcome!
I plan to make “SWEET BREAD” , heard about this alot!! . I was thinking to maybe use 1/2 cup sugar.? Your opinion, please. Love you for your wonderful , easy recipes. Thanks!
I think it would probably be fine, but I’ve never made it other than the way the recipe is written. Hopefully it works!
Stuck at home due to Coronavirus threat. Wanted to bake but limited supplies. Came across this recipe while surfing FB.
Made it. Love it. Can’t wait to make it again and serve warm with ice cream, chocolate sauce and whip cream. Winnet,!!!
YAY!!! So glad this was such a hit! We love this bread too, so versatile!
I made this first for a book club – it was on-topic, and looked neat, authentic, and simple to make. The bread was *very* well received, there was only about ten people so only half the loaf got eaten during the discussion but at the end everyone was grabbing some of the leftovers till there was barely any left, and a couple people asked for the recipe… a very high compliment 🙂
Since then I’ve made it a couple times for a get-together when looking for something simple and tasty to make.
Thank you very much for sharing your recipe!
So glad this bread was a hit! It’s a family favorite too!
I have never tried it in a bread machine. Sorry.
Why no salt? Other recipes call for 1/4 teaspoon.
I don’t like to add salt to recipes if I don’t have to, so that is the way I make it. You’re welcome to make it however you like.
this is my first time making your sweet bread and as I’m mixing it with my hand there are lumps in it. Should I be making sure all the lumps or out or are the lumps and important part of the recipe I think it happened when I poured in the melted butter and it stuck to the flour and made lumps. Thank you Rita
I would try to get at least most of the lumps out if you can.
I have had that happen in the past and my reason was butter too warm to mix.
Hello, I’m from Colorado and I have a friend that is from the south. His Granny use to make him sweet bread. I have been looking everywhere for the recipe. I’m thinking of trying sweet can milk instead of butter milk.
Thoughts?
Thank you for sharing your recipe.
Hi Chelsea, I do not make this bread any other way except by the recipe. I cannot advise you on using sweet canned milk. If you are talking about evaporated milk that might work but if you are talking about sweetened condensed milk I am not sure that would work in this recipe.
I love ask the recipes you post and so meant delicious treats..i love the extra tips and hints you add to help those who are still learning to make delicious food
Thank you for the kind comment 🙂
Can regular milk be used in pace of buttermilk? I live in mexico and there is no buttermilk here and I don’t like the homemade buttermilk. Thanks
Yes, I think you could use regular milk in the recipe, Joyce.
You can make a buttermilk substitute: One tablespoon vinegar added to one cup milk.
I often use a mixture of half sour cream/half milk to substitute for buttermilk. It gives the extra richness and fat of the butterMilk.
I do the same as you as I don’t like vinegar to make buttermilk. Sometimes I mix sour cream with vanilla yogurt.
Hi There – Happy New Year!
I think you – and your blog – are just amazing. Recently I decided to begin a weekly recipe-sharing post called Weekly Roundup.. I just posted my very first Roundup – and included this delicious-looking recipe of yours. I love each and every recipe you post!! ; o )
Thank you! That was very sweet of you! I am so glad you are enjoying the recipes. What a beautiful farmhouse!
The print icon is at the bottom of the recipe – in the same section as the icons for Pinterest etc. ; o )
This is really good baked in a black cast iron skillet, melt about 1/2 stick of margarine in the hot skillet then pour into the hot skillet and bake approximately 30 min. or until done.
This makes a good snacking treat as is, and I’m looking forward to making it the next time with raisins and pecan chips. A very easy and versatile recipe. Thank you!
Happy you are enjoying this recipe Bill and thank you for letting us know. Have a great week.
This looks like it would make a pretty good base for cinnamon rolls or breakfast pastries with very little tweaking of the recipe…