Molasses quick bread

Yield: 1 Servings

Measure Ingredient
1 cup Whole-wheat flour
½ cup Cornmeal/preferably stone-ground
½ cup Wheat germ/preferably untoasted
1 teaspoon Baking powder
½ teaspoon Baking soda
¾ teaspoon Salt
1 large Egg; lightly beaten
1 cup Buttermilk
⅓ cup Molasses
1 tablespoon Canola oil

1. Preheat oven to 350F. Lightly oil an 8-by-4-inch loaf pan or coat it with nonstick spray. 2. In a large bowl, whisk flour, cornmeal, wheat germ, baking powder, baking soda and salt. 3. In a medium bowl, whisk egg, buttermilk, molasses and oil. Add to flour mixture and stir with a rubber spatula just until combined. Scrape batter into prepared pan. 4. Bake for 35 to 45 minutes, or until a skewer inserted in the center comes out clean.

5. Turn bread out onto a wire rack. Serve warm or at room temperature.

Makes 12 slices. 115 calories per slice: 4 grams protein, 3 grams fat (½ gram saturated fat), 20 grams carbohydrate; 225 mg sodium; 19 mg cholesterol; 3 grams fiber.

Variation: This recipe also makes great crunchy muffins. Bake at 350(infinity)F for 15 minutes.

Deborah Madison's latest book, Vegetarian Cooking for Everyone (Broadway Books), is due out in October. >From Eating Well magazine web site: jmerrill@...

Recipe by: Eating Well

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 15, 1998

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