red velvet bread
valentine’s day is right around the corner, so get ready or ALL the red velvet starting with this delicious red velvet bread
the smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight M. F. K. Fisher
when i’m feeling stuck, or uninspired, or simply in a mood, i bake bread. maybe it’s the slow rising and waiting. maybe it’s the kneading by hand which is great for relieving stress. most likely it’s the amazing smell while the bread is baking, but whatever the reason i always feel better after making a loaf or two.
but this past week…no matter how much i needed to bake bread, and trust me i really needed it, i was way too short on time and frankly the patience required.
what i did have was a massive craving for red velvet and a brand new pullman pan waiting for the perfect loaf. with valentines day next week, i figured it was the perfect time to break out the red velvet recipes and my new pan. this easy red velvet bread is part cake, part quick bread, and 100% delicious. i actually prefer it plain, but stella is convinced cream cheese frosting is the only way to go. of course all of her teeth are of the sweet variety.
red velvet bread
- 1 1/2 cups flour
- 2 Tbsp cocoa (not dutch process)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 sticks (8 ounces) butter at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup buttermilk
- 1-2 Tbsp (or as much as needed to reach desired color) red food coloring
- preheat the oven to 375 degrees
- spray a pullman pan (or loaf pan) with non-stick cooking spray
- in a large bowl whisk together the flour, cocoa, baking soda, and salt
- in the bowl of a stand mixer fitted with the paddle, cream together the butter and sugar until light and fluffy (2-3 minutes)
- add eggs one at a time, scraping down the sides of the bowl in between, then add the vanilla
- reduce speed to low,add the flour and buttermilk a little at a time alternating and beat until combined
- add red food coloring, and spoon batter into the prepared pan
- bake at 375 degrees for 30 minutes, reduce the temperature to 325 and bake another 15 minutes
- cool completely before removing from the pan
pullman pans are taller than a standard loaf pan; it reduces the risk of batter spill-over. no one has time for that mess. if you don’t have a pullman pan simply place a baking sheet on the rack under your red velvet bread to catch any drips. (i used a 9×4 size pullman pan)
this loaf is incredibly moist, even days later, but it also has a tendency to cave in the middle. this is normal and i think adds character. perfection is boring.
quick breads make the perfect snack morning, noon, or night, and it doesn’t get much prettier than this red velvet bread.