Molasses Brown Bread
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Molasses Brown Bread
YIELD Makes about 16 (1/2-inch) slices
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Traditionally served with Boston baked beans, this contemporary take on a New England classic removes the high-fat ingredients yet results in a bread that is smooth, sweet and buttery.
INGREDIENTS
| 1 | cup all-purpose flour |
| 1 | cup graham or rye flour |
| 1 | cup whole wheat flour |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1 | cup buttermilk |
| 1 | cup light molasses |
| 1/2 | cup golden or dark raisins |
| 1/2 | cup chopped walnuts or pecans |
| Reduced-fat or fat-free cream cheese (optional) | |
PREPARATION:
- Preheat oven to 350°F. Spray 9X5-inch loaf pan with nonstick cooking spray. Combine all-purpose flour, graham flour, whole wheat flour, baking soda and salt in large bowl. Add buttermilk and molasses; mix well. Stir in raisins and nuts.
- Spoon batter evenly into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean.
- Transfer pan to wire rack; let stand 10 minutes. Turn bread out onto wire rack to cool completely. Serve at room temperature with cream cheese, if desired.
This recipe appears in:
Northeastern
NUTRITIONAL INFORMATION:
| Serving Size: | 1 slice (1/16 of loaf) |
| Sodium | 177 mg |
| Protein | 4 g |
| Fiber | 3 g |
| Carbohydrate | 37 g |
| Cholesterol | 1 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 15 % |
| Calories | 188 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Starch | 2 |
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