Quick Molasses Bread // Notes on Baking with Natural Sweeteners
Total Time
55 minutes
Prep Time
10 mins
Cook Time
45 mins
Rating
4.7 out of 5 stars
(21)
Ingredients
1 loaf
- Oil or butter for greasing pan
- 1 ½ cups milk of choice and 2 tablespoons apple cider vinegar (or 1 ⅔ cups buttermilk or plain yogurt*)
- 2 ½ cups white whole wheat flour or regular whole wheat flour
- ½ cup cornmeal (I prefer medium grind cornmeal)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup molasses (or honey or maple syrup, see notes on blackstrap molasses above)
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Preparation
Step 1
Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan.
Step 2
If using buttermilk or yogurt, ignore this step. Make soured milk: gently warm the milk (1 minute in the microwave) and add vinegar. Set aside.
Step 3
Mix together the dry ingredients. Stir molasses (or honey or maple syrup) into the soured milk, buttermilk or yogurt. Pour the liquid ingredients into the dry ingredients and stir with a spoon until combined. Pour the batter into a greased loaf pan.
Step 4
Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Allow the bread to cool in the loaf pan for 15 minutes, then invert onto a wire rack.
Step 5
If you can stand it, let the bread rest for a day. Whole wheat quick breads taste better the next day, when the flavors have developed. This bread freezes well. Slice beforehand to pull out a slice anytime. Defrost it and breakfast is served.
Step 6
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Chef's notes
Recipe adapted from Mark Bittman via Joy the Baker.
Milk vs. yogurt:
I have tried both and didn't notice a big difference in texture. I use milk most often because it's less expensive.
Make it vegan:
This bread is already eggless, substitute your preferred non-dairy milk for dairy milk.
Serving suggestions:
Molasses bread is great with almond butter, cream cheese or homemade citrus curd with Greek yogurt!
Thank you to Native Roots Market in Norman for supplying the local clover honey for my honey loaf!
