Prep 20 mins
Cook 45 mins
This is an old wartime recipe given to me by my husband's grandmother over 30 years ago. Notice that it uses no eggs or added fat. It is a family favorite on holidays and for a healthy breakfast spread with low-fat cream cheese. I use a variety of pan sizes, varying the baking times and testing with an instant read thermometer for doneness (190-205 degrees).
- 1 1⁄2 cups whole wheat flour
- 3⁄4 cup sifted unbleached all-purpose flour
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking soda
- 1⁄3 cup raisins
- 1⁄4 cup chopped walnuts or 1⁄4 cup pecans (optional)
- 1⁄3 cup molasses
- 1 1⁄2 cups buttermilk
- Sift together the white flour, baking powder, salt, and baking soda.
- Into a mixing bowl put the whole wheat flour, raisins, nuts and the white flour mixture.
- Mix well.
- In a separate container, add milk to molasses and stir.
- Add to dry ingredients and stir until smooth.
- Pour into greased bread pans, about 9 x 5 inches.
- Bake in a preheated 350 degree oven for 45 to 50 minutes.