Laurel's Kitchen Whole Wheat Quick Bread

I adapted this recipe from the Laurel's kitchen recipe. Not a sweet loaf, if you want to sweeten it up, add 6 tbsp brown sugar instead of the molasses. The original recipe calls for wheat germ, but I substituted ground flax seed for the wheat germ, and reduced the oil called for by half. This makes a nice high loaf in an 8" x 4 1/2" loaf pan.You can substitute any other favourite nut for the cashews.

• Ready In: 1 hr
• Serves: 16
• Yields: 16 1/2

Ingredients

• 1 3⁄4 cups whole wheat flour
• 3⁄4 cup ground flax seeds
• 2 1⁄4 ounces cashew nuts
• 1  large egg
• 1 1⁄2 cups buttermilk
• 4  tablespoons molasses
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 2 1⁄2 teaspoons baking powder
• 1⁄8 cup  oil
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 375°F.
2. Grease an 8"x4 1/2" loaf pan.
3. Mix oil and molasses together.
4. Beat the large egg and buttermilk together, then add the oil and molasses mixture.
5. Measure your dry ingredients into a large bowl, and stir them until thoroughly blended.
6. Chop the cashews coarsely.
7. Make a well in the centre of your dry ingredients and pour in the wet ingredients.
8. Stir just until the dry ingredients are thoroughly moistene. The mix will be quite moist.
9. Fold in the chopped nuts reserving a couple of tablespoons for the top.
10. Put mix in the loaf pan, and sprinkle the reserved nuts on top.
11. Bake for approximately 40 minutes or until a tester inserted into the middle comes out clean.