Maine Molasses Quick Bread
Rich, moist, and warmly spiced, this Maine molasses quick bread is made with dark molasses, whole wheat flour, and milk. It’s freezer-friendly and perfect with cream cheese or butter.
10 Servings
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup granulated sugar
- ½ cup dark molasses unsulphured recommended
- 1½ cups whole or 2% milk do not use skim milk
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9x4-inch loaf pan with non-stick spray or butter. Set aside.
- Combine dry ingredients: In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, baking soda, salt, and granulated sugar. Whisk lightly to ensure all ingredients are evenly distributed.
- Mix wet ingredients: In a separate medium-sized bowl, whisk together the milk and dark molasses until fully combined and smooth. Ensure the molasses is thoroughly dissolved into the milk.
- Combine wet and dry: Pour the molasses mixture into the bowl of dry ingredients. Using an electric hand mixer or stand mixer on medium speed, blend until the batter is smooth and no dry pockets remain. Be careful not to overmix.
- Transfer to pan and bake: Pour the batter into the prepared loaf pan and level the top with a spatula. Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes. Carefully turn it out onto a wire rack and let it cool completely before slicing.
Notes
To make this Maine molasses quick bread gluten-free, substitute the all-purpose flour and whole wheat flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum or a similar binding agent. The texture may vary slightly, but the flavor remains rich and satisfying.