Whole Wheat Nut Bread

February 17, 2014
2 Ratings
  • Makes 1 loaf
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

What You'll Need
  • 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.

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