Maine Molasses Quick Bread
A short list of ingredients makes a loaf that packs a lot of flavor.
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Hearty and simple, nothing comes close to this recipe for Maine Molasses Quick Bread. A few pantry ingredients pair with molasses for a bread that can be eaten morning, noon, or night!
With harsh weather, Maine knows how to make food to comfort the soul, especially baked treats from the oven. Here in this recipe, warm notes of spice compliment the molasses, making for a comforting taste of home.
The bread is super simple to make. Flour, baking soda, salt, and cinnamon get whisked together in one bowl while the sugar, molasses, and milk get whisked together in another bowl.
You combine the wet and dry and form a dark and rich batter.
Pour the batter into a prepared loaf pan and bake until a toothpick inserted comes out with a few moist, but not wet, crumbs.
The result? Pure perfection!
The bread is moist thanks to the molasses. Even without the use of butter or oil, it’s super tender and has a great softness.
While the bread is soft, it doesn’t mean it falls apart. The bread slices wonderfully, making for easy serving.
The slices are sturdy, perfect for toasting or for making sandwiches.
While classic jam and butter are a must to try out on this bread, a bit of softened cream cheese is the best companion. The tanginess of the cream cheese compliments the dark, robust notes of molasses and cinnamon in the bread.
Maine Molasses Bread is the perfect companion to any meal and can certainly be the quick bread to make for any occasion.
Maine Molasses Quick Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup dark molasses
- 1 1/2 cups whole milk, room temperature
Preparation
- Preheat oven to 350°F and spray a 9x5 loaf pan with baking spray, set aside.
- In a large bowl whisk together flour, baking soda, salt, and cinnamon, set aside.
- In another bowl whisk together sugar, molasses, and milk.
- Make a well in the center of the dry ingredients and gradually add in the wet ingredients, stirring to combine.
- Pour batter into the prepared loaf pan and bake for 1 1/2 hours or until a toothpick inserted comes out clean with a few moist, but not wet, crumbs.
- Cool the bread in the loaf pan for 10 minutes before turning out onto a wire rack to cool completely. Serve with softened salted butter or cream cheese. Enjoy!
Recipe adapted from Food.com.
