Molasses raisin bread
26 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | cup | Whole wheat flour |
| ¼ | cup | Firmly packed brown sugar |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Quick-cooking oats; uncooked |
| ¾ | cup | Raisins |
| 5 | tablespoons | Buttermilk; dried |
| 1¼ | cup | Water |
| ¾ | cup | Dark molasses |
| ¼ | cup | Vegetable oil |
| 2 | Egg; beaten | |
| Vegetable cooking spray | ||
Directions
Combine first 7 ingredients in a large bowl; stir well. Add raisins; toss well. Make a well in center of mixture. Combine buttermilk and next 3 ingredients; add to dry ingredients. Stir just until moistened. Spoonbatter into two 71/2 x 3 x 2 inch loafpans coated with cooking spray.
Bake at 375 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool on wire rack.
Recipe by: Cooking Light Nov/Dec 1992 p. 111 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Feb 02, 1998