Prep the pan and oven: Heat the oven to 375°F (190°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the pan and parchment.

Mix dry ingredients: In a large bowl, whisk the flour, sugar, salt, baking powder, and baking soda until well combined. This prevents pockets of leavening.

Whisk wet ingredients: In a separate bowl or large measuring cup, whisk the buttermilk, milk, melted butter, and egg until smooth.

Combine gently: Pour wet ingredients into the dry. Stir with a spatula just until no dry streaks remain. The batter will be thick and slightly lumpy—don’t overmix.

Fill the pan: Scrape the batter into the prepared pan and smooth the top. If you like, brush with a little olive oil or melted butter for a deeper golden crust.

Bake: Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil.

Cool: Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a rack. Cool at least 20 more minutes before slicing so it sets properly.

Serve: Slice with a serrated knife. Enjoy warm with butter, honey, or jam, or use it for toast and sandwiches.