Quick Breads
A hearty, slightly sweet quick bread with rich molasses and raisin flavors, perfect for breakfast or snacks, suitable for family gatherings or casual tea times.
Ingredients
Instructions
- Sift white flour; measure and sift with salt and baking powder. Add graham or whole wheat flour.
- Combine sugar, water, molasses, and milk. Mix thoroughly.
- Add dry ingredients, nuts, and raisins. Mix well.
- Pour the batter into well oiled baking pans.
- Bake in a moderate oven (375°F) for 1 hour.
Tips & Substitutions
For a lighter texture, consider folding in beaten egg whites before baking. You can substitute honey for molasses if desired, but the flavor will be different. Adding nuts like walnuts or pecans can enhance the crunch, while seeds like sunflower seeds can add a nice twist. If you prefer a sweeter loaf, increase the sugar slightly or add chocolate chips for a treat.
Serving Suggestions
Serve slices of this quick bread warm with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of tea or coffee. For a heartier meal, consider serving it alongside soup or salad. You can also use it as a base for French toast, adding a delicious twist to your brunch menu.
Storage & Reheating
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and keep it in an airtight container. It can be stored at room temperature for up to 3 days, or refrigerated for a week. For longer storage, freeze slices in a single layer and then transfer to a zip-top bag. Thaw at room temperature or toast directly from frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Breads contains roughly 1729 calories, with 22g protein, 424g carbohydrates, and 4g fat. It is an excellent source of iron (90% of the Daily Value), calcium (77% of the Daily Value), and potassium (73% of the Daily Value). Note that it is relatively high in sodium, at 1809mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of graham or whole wheat flour?
Yes, you can use all-purpose flour instead. However, keep in mind that using graham or whole wheat flour will provide a nuttier flavor and denser texture that enhances the overall taste of the bread.
What can I add to this recipe for extra flavor?
You can add spices like cinnamon, nutmeg, or ginger for additional warmth and depth of flavor. Vanilla extract or orange zest can also elevate the taste. Dried fruits, like cranberries or apricots, can be substituted for raisins for a different twist.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the bread should be golden brown on top and have a slight spring when gently pressed. If it browns too quickly, cover it with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).