Molasses Bread
(from kylerhea’s recipe box)
Yield: One 9 × 5-inch loaf, about 15 slices
Source: NYT
Serves 15 peopleCategories: breads, healthy, snacks
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/3 cup packed light or dark brown sugar
- 1 cup plain low-fat yogurt
- 1/2 cup blackstrap molasses
- 1/4 cup canola oil
- 1/2 cup raisins (optional)
Directions
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Preheat the oven to 350 degrees with a rack in the middle. Spray a 9 × 5-inch loaf pan with pan spray, and line the bottom with parchment. Spray the parchment.
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Sift together the flours, baking powder, ginger, salt and baking soda.
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In a large bowl, beat together the eggs, brown sugar, yogurt, molasses and canola oil. Whisk in the flour mixture without beating too much, and fold in the raisins.
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Scrape all of the batter into the bread pan, and place in the oven on the middle rack. Bake 50 minutes or until a tester inserted into the middle comes out clean. Remove from the heat, and cool in the pan on a rack for 15 minutes, then remove from the pan and allow to cool completely. Wrap tightly in plastic when cooled.
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Advance preparation: The bread freezes well if wrapped air-tight. It will keep for several days, but put it in the refrigerator after three days.