RECIPE: Vanilla Bread

This is a favorite recipe of mine, as a loaf or as muffins, it’s perfect for almost every occasion. It is best eaten warm or the same day baked.


  • 1/2 c. butter melted
  • 2 eggs
  • 1/2 c. milk w/ 2 tsp vinegar, or 2/3 c. buttermilk
  • 1 T. vanilla extract
  • 1 1/2 c. flour
  • 1/2 c. sugar
  • 1 T. baking powder
  • 1/4 tsp. salt
  • 1 c. dry or fresh fruit, nuts, or chocolate (optional)
  • Royal icing (optional) recipe below


Grease pan whether loaf pan, 2 small loaf pans or muffins. If using loaf pans, I usually use a strip of parchment paper on the bottom of the pan. and butter that too. Paper cups do not require buttering.

In a small bowl, lightly whisk eggs, buttermilk or sour milk, and extract.

Mix all dry ingredients in a large mixing bowl.

Add melted butter, and then add vanilla, milk, and egg mixture. Stir just until combined.

If adding additional ingredients fold them in now.

Let sit in the bowl for a minute or two so the leavening can activate, and then spread into buttered or greased loaf pan(s) or spoon into greased muffin pans or paper cups.

LOAF: Bake at 375 F/191 C degrees for 30-40 minutes, depending on size of pans.

MUFFINS: Bake at 400 F / 205 C degrees for 12 – 20 minutes, depending on size. Bake until lightly golden.

Remove from oven, let site for 4-5 minutes then remove from pan while still hot.

For Royal Icing:

Mix 1/3 c. powdered sugar with 2 tsp. milk or buttermilk and 1/8 tsp. vanilla powder (or 1/4 tsp. vanilla extract). Stir until smooth. If too thin, add more powdered sugar a tablespoon at a time until smooth and thickly pourable. Glaze as you wish and serve.

Delicious plain, without icing too, or with butter and jam.

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