Whole Wheat Nut Bread

By MrsK
February 17, 2014
3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Whole Wheat Nut Bread

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. MrsK

Makes: 1 loaf

  • 3 cups whole wheat flour
  • 2 tablespoons sugar
  • 3 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup molasses
  • 2 cups buttermilk or soured milk
  • 1/2 cup chopped pecans
  • 1 tablespoon molasses
  • 1 tablespoon butter, melted
  • 1/4 cup pecans, finely chopped
  1. 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.
  2. 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.

More Great Recipes: