Colonial Brown Bread

A sweet brown bread no eggs or fat added. Best served warm from the oven.


two 9 x 5-inch loaves (24 servings)


4 cups buttermilk
4 cups whole wheat flour
1 1/3 cups all-purpose flour
1 cup packed brown sugar
4 teaspoons baking soda
1 teaspoon salt


Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with cooking spray.

In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.

Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm.


Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

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