Being a quick bread, you can toss this together in no time, and have it on the table for a Sunday afternoon treat with a hot or cold beverage.
2 cups flour (half white & half wheat is good)
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1/4 cup vegetable oil (NOT olive oil)
3/4 cup white sugar
1/4 cup brown sugar
1 cup buttermilk
1/2 tsp. pure almond extract
1 large egg
1/2 cup chopped nuts (optional)
Preheat your oven to 350 degrees. Lightly grease a loaf pan, then take the buttermilk and egg out of the fridge to set on the counter for at least 30 minutes while the oven preheats. If you don’t have buttermilk, place 1 Tbsp. lemon juice or white vinegar into a liquid measuring cup – add milk until the 8-oz. mark and let sit on counter while oven preheats. Mix well before using.
In a large bowl whisk together the flour, baking soda and salt. In a smaller bowl combine the oil, sugars, buttermilk egg and almond extract – mix this well. Pour into the dry ingredients and mix with a wooden spoon to the slow count of 20. Then with a spatula give it a couple of good turns to bring up the flour from the bottom of the bowl. Do not over mix.
Scrape into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean. Cool in pan on rack for 10 minutes, then turn out onto rack to cool completely.