Author Notes
This is a delicious and easy recipe from “Classical American Recipes,” by Margo Oliver. It is a cross between a gingerbread and Irish boiled fruitcake (one of my favorite cakes). It has a cake-like consistency, but works fine as a bread. The nuts on top are an incredible addition and the bread is not too sweet that it can’t accompany soup or even a nice roast. On the baking time, it took my tiny oven a total of 35 minutes, so keep an eye on this baby while it bakes. Next time I make this I will use honey instead of molasses. I have a feeling it will be as delicious! Also, I think this bread would take the addition of dried fruits to the dough very well. —Emilia Rosa
Ingredients
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3 cups
whole wheat flour
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2 tablespoons
sugar
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3 teaspoons
baking soda
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1 teaspoon
salt
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1/2 teaspoon
nutmeg
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1/2 cup
molasses
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2 cups
buttermilk or soured milk
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1/2 cup
chopped pecans
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1 tablespoon
molasses
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1 tablespoon
butter, melted
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1/4 cup
pecans, finely chopped
Directions
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Put flour into mixing bowl; add with sugar, soda, salt and nutmeg mixing with a fork. In another container beat molasses and milk together with a fork; add to flour mixture, stirring just to blend. Add nuts and blend very lightly. Spoon into a greased 9x5x3" loaf pan.
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Bake at 350 F for 45 minutes, testing before with a toothpick. Combine 1 tbsp. molasses, 1 tbsp. melted butter and 1/4 cup nuts and spread over top of loaf. Return to oven for 5 minutes. Turn out on rack to cool.
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