This Vermont Maple Wheat bread is a “quick bread” that is very easy to make and is the perfect complement to any meal. It comes from my mother via A Vermont Cook Book. This is a slight variation on the original, which calls for graham and bread flours.
Vermont Maple Wheat Bread
1 1/2 cups buttermilk (or make your own with lemon juice or vinegar)
2 tablespoons melted butter
2/3 cup maple syrup
2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups wheat flour
1 1/3 cups white flour
Mix in the order given. Bake in a greased tin at 350 for 45-50 minutes.
The other recipe I want to share is one of my very favorites. This bread is almost a cake, and we certainly eat it as a treat in our house! It comes from Tammy at Tammy’s Recipes: Triple Chocolate Quick Bread. Visit Tammy for pictures and directions. When I make this, I substitute whole wheat pastry flour for white, skip the glaze, and add peanut butter chips instead of chocolate chips. Yummy!