Buttermilk bread & pound cake, can you tell which one is which?

For the efficiency, I hardly bake only food at a time, sometimes 2 or 3 or more.

The past weekend, I bought the wrong dairy, buttermilk, therefore, I have to use it and found a lot of yummy receipts so I try 2 so far.

I’m supposed to get half and half, these 2 products display side by side, same brand, same color, same design, well products’ name are different, but I’m kind of in a hurry, so this is what happen.

Sometimes, mistakes make something interesting and new. Things always turn around before you can notice it, cherish your life.

It tastes good, next time for the pound cake, I’ll have oatmeal and walnuts add into it. I’m sure, it tastes even better and healthier.

 Basic Buttermilk Quick Bread Makes one loaf

 2 cups all-purpose wheat flour
 1/2 cup brown sugar
 1 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 1 cup buttermilk
 1 large egg
 1/4 cup unsalted butter, olive oil, or vegetable oil

 Heat the oven to 350°F. Grease a standard 9 x 5 loaf pan.

 Whisk together the flour, sugar, baking powder, and baking soda in a medium mixing bowl.  Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.

 Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until  all the flour has been incorporated and a shaggy, wet batter is formed. 

 Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes.  Let the loaf cool in the pan for 15 minutes before removing and slicing.

 Buttermilk Pound Cakes

 3 cups all-purpose wheat flour

 1/4 teaspoon baking soda

 1/2 cup butter

  2 cups brown sugar

  6 eggs

  1 cup buttermilk

 Preheat oven to 325 °F. Grease one 9 or 10 inch tube pan. Mix together the flour, baking      soda, and salt. Set aside.

 In a large bowl, beat butter with sugar. Mix in the eggs, one at time, and beating well   after  each addition.  Gently mix in flour mixture alternately with the buttermilk. Pour batter into    the prepared pan.

 Bake for 90 minutes. Do not open oven door until after one hour. When cake begins to pull   away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a  wire rack and cool completely.