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
whole wheat flour
buttermilk or soured milk
pecans, finely chopped
In This Recipe
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.
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.