Molasses Brown Bread Photo
Molasses Brown Bread

YIELD Makes about 16 (1/2-inch) slices

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.


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)


  1. 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.
  2. Spoon batter evenly into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean.
  3. 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
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
Fat 1/2
Starch 2
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