Whole Grain Quick Bread
A hearty whole grain quick bread packed with raisins and molasses, offering rich flavor and moist texture—perfect for breakfast or snack, suitable for health-conscious eaters.
Ingredients
Instructions
- Sift flour, baking powder, sugar, and salt into a bowl.
- Pour milk and molasses over the bran and let soak briefly.
- Add the beaten egg and melted shortening to the bran mixture.
- Combine the wet ingredients with the flour mixture, then fold in the raisins.
- Pour the batter into a greased loaf pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the flour with whole wheat pastry flour. If you don't have raisins, try using chopped dates or dried cranberries for a different flavor. To enhance the sweetness, consider adding a teaspoon of cinnamon or nutmeg. Make sure to sift the dry ingredients well to avoid lumps in your batter.
Serving Suggestions
This whole grain quick bread is delicious on its own, but you can elevate it by spreading a bit of butter or cream cheese on top. It pairs wonderfully with a warm cup of tea or coffee. For a heartier breakfast, serve alongside scrambled eggs or a fruit salad. It also makes a delightful accompaniment to my Favorite Apple Crisp.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. Thaw at room temperature or reheat slices in the toaster or microwave for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Grain Quick Bread contains roughly 452 calories, with 9g protein, 96g carbohydrates, and 4g fat. It is an excellent source of iron (25% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1226mg per serving (53% 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 a different type of milk in this recipe?
Yes, you can substitute any milk of your choice, including almond milk or oat milk. Keep in mind that using a non-dairy option may slightly change the flavor, but it will still yield a delicious bread.
How can I make this recipe vegan?
To make this bread vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the shortening with coconut oil or a plant-based butter alternative. The bread will still have great texture and flavor.
What can I add to this bread for extra flavor?
You can enhance the flavor by adding nuts, such as walnuts or pecans, or spices like cinnamon or ginger. For a fun twist, consider mixing in chocolate chips or citrus zest for added freshness.
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).