buttermilk and chopped fruit in a large bowl and set aside to soak for 10
1 loaf pan or 6 miniature loaf pans by greasing or fitting with parchment
After fruit has soaked, stir in remaining
Pour batter into prepared pan(s), working it into
pan corners with a spatula. Level loaf
tops and let batter rest for 10 minutes.
Preheat oven to 325°F.
Place pan(s) in oven and bake 45 minutes for
regular loaf pan or 30 minutes for miniature loaf pans.
Bread is done when color is rich brown and a
toothpick inserted in its center comes out clean and dry.
Remove bread from oven. Turn the pans on their sides to gently release bread onto a metal rack to cool.
for a lighter flavor use 1 cup Hodgson Mill
All Purpose White Flour and 1-1/3 cups Hodgson
Mill Buckwheat Flour.
1 regular loaf or 6 mini loaves
Print this Recipe