Double Chocolate Whole Wheat Zucchini Bread

Servings: 12-14 slices serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

Take me to the recipe

This is an extra moist, intensely chocolate zucchini bread that’s refined sugar-free. (Chocolate chips are optional.)

Double chocolate whole wheat zucchini bread: an extra moist, intensely chocolate zucchini bread that's refined sugar-free. Sweetened with molasses and honey

Solve your back to school lunch box challenges with double chocolate whole wheat zucchini bread.

It’s not yet mid-September and already we’re having a hard time ensuring our kids pack reasonably healthy lunches. Fruit and protein aside, I like to have little treats on hand for snack time but my kids are tired of homemade cookies. And they’re at the stage where homemade granola bars aren’t nearly as appealing as store bought.

I remember being the same, growing up in a house where homemade baked goods were on the counter almost every day. (Through junior high and high school I was obsessed with Dare maple leaf cookies and those little Vachon chocolate-coated cakes with the dollop of caramel in the middle.)

I’m pretty sure my kids’ palates will lead them back to homemade cookies but in the meantime, I left double chocolate whole wheat zucchini bread on the counter for them this morning.

Double chocolate whole wheat zucchini bread: an extra moist, intensely chocolate zucchini bread that's refined sugar-free. Sweetened with molasses and honey

This is an extra moist, intensely chocolate zucchini bread that’s refined sugar-free. (Chocolate chips are optional.) It makes good use of the local zucchini that is so abundant in the markets right now.  Use green or yellow zucchini or summer squash for this recipe.

If you use whole wheat pastry flour the texture will be a bit more crumbly than when made with regular whole wheat flour. The texture is always lovely whatever flour you use.

*Update* This recipe is so adaptable. I have made it using 2 cups of grated zucchini, I have omitted the honey and simply added an extra tablespoon of molasses instead, and I have reduced the chocolate chips to 1/3 cup. Every time it’s delicious.

Double Chocolate Whole Wheat Zucchini Bread Recipe

Makes 12-14 slices

Ingredients:

  • 1/3 cup oil (olive or canola)
  • 2 eggs
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • 1 tsp. vanilla
  • 1 1/2 cups shredded zucchini
  • 1 cup + 2 Tbsp. whole wheat flour or whole wheat pastry flour
  • 6 Tbsp. cocoa powder
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup dark chocolate chips, divided (optional)

Instructions:

  1. Preheat oven to 350 F and line a 9”x 5” loaf pan with parchment paper or grease and flour it well.
  2. After you grate the zucchini (on the coarse side of a box grater), grab a handful at a time and squeeze it over the sink to remove a bit of the moisture.
  3. In a large bowl whisk oil with the eggs (adding one egg at a time). Whisk in molasses, honey and vanilla. Stir in zucchini.
  4. In another bowl whisk the flour, cocoa, baking soda, baking powder and salt.
  5. Add the molasses mixture to the flour mixture and stir until almost combined. Stir in all but 2 Tbsp. of the chocolate chips.
  6. Scrape batter into prepared pan. Sprinkle evenly with remaining 2 Tbsp. of chocolate chips.
  7. Bake 40-45 minutes or until the bread feels set when tapped on the top.
  8. Let cool for about 15 minutes before removing from pan.

Nutritional info: Per Slice

  •  Calories: 151,
  • Fat: 7.8 g,
  • Saturated Fat: 1.6 g,
  • Cholesterol: 27.5 mg,
  • Carbs: 19.3 g,
  • Sugar: 9.5 g,
  • Fibre: 2 g,
  • Protein: 3.1 g,
  • Potassium 238 mg

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Brown Soda Bread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

Take me to the recipe

Brown soda bread is a moist oatmeal quick bread sweetened with molasses. This is a very close cousin of a classic Irish soda bread.Brown soda bread is a moist oatmeal quick bread sweetened with molasses. This is a very close cousin of a classic Irish soda bread.

Homemade brown bread is my weakness but I rarely take the time to make a yeast version of a moist and chewy oatmeal brown bread. That’s why I love this sort of bread recipe — It offers many of the benefits of an oatmeal brown bread made with yeast, but is quick (relatively) and easy to make.

I seem to forget about this sort of recipe until the calendar turns to March. Then, in the count down to St. Patrick’s Day, I seem to begin craving all of my Irish recipes. This recipe is similar to our old favourite, Whole Wheat Molasses Quick Bread, another oatmeal brown bread recipe that’s a great stand-in for a yeast bread.

This brown soda bread recipe arrived in my email a few days ago from the excellent website Leite’s Culinaria. It’s a source of well-tested recipes for classic comfort food that you might want to check out.

Brown soda bread is a moist oatmeal quick bread sweetened with molasses. This is a very close cousin of a classic Irish soda bread.

This moist brown soda bread will keep on the counter (wrapped) for a few days but as with most baked goods it’s best right out of the oven, spread with butter and jam.

I enjoy it toasted too (with almond butter and sliced banana) and I have been eating a slice alongside lentil soup and a hunk of extra old cheddar.  

Take note: This recipe calls for the buttermilk (or sour milk) to be added at the very end, after the eggs and flour mixture have been combined.

Brown Soda Bread Recipe

From Leite’s Culinaria.

Ingredients:

  • 2 3/4 cups whole-wheat or whole spelt flour
  • 1/3 cup all-purpose flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 2/3 cup rolled oats, plus more for sprinkling
  • 2 eggs
  • 2 tsp. oil, plus more for the pan
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 cups buttermilk or soured milk
  • Handful seeds or oats, for sprinkling

Instructions:

  1. Preheat the oven to 325ºF
  2. Line a 9-by-5-by-3-inch loaf pan with parchment paper or grease it well.
  3. In a large bowl whisk the flours, baking soda, salt, and oats.
  4. In another bowl beat the eggs with the oil. Beat in the molasses.
  5. Add the wet to the dry and mix gently.
  6. Add the buttermilk and mix gently until just combined.
  7. Scrape the batter into the prepared pan and smooth the top with a wet spoon. Sprinkle with rolled oats.
  8. Bake for 1 hour, until a tester comes out clean.
  9. Set on a wire cooling rack. Let sit for 10 minutes before removing from pan.

 

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Dark Chocolate Banana Bread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 1 hours

Cooking time: 45 minutes

Take me to the recipe

Dark chocolate banana bread is mildly sweet with a very fine crumb and subtle banana flavour. Extra chocolaty with a whole cup of cocoa powder and half a cup of dark chocolate chips.

Dark chocolate banana bread is mildly sweet with a very fine crumb and subtle banana flavour. It’s extra chocolaty with a whole cup of cocoa powder and half a cup of dark chocolate chips.

We have all found ourselves in this position…

So many bananas, so little time. Whether they’re over ripe on the counter or over ripe and a great deal at the grocery store, I’m sure we have all found ourselves with bananas that are just perfect for cooking. So we whip up a batch of banana muffins or bake a loaf of banana bread.

Dark chocolate banana bread is mildly sweet with a very fine crumb and subtle banana flavour. Extra chocolaty with a whole cup of cocoa powder and half a cup of dark chocolate chips.

This is not your mother’s banana bread.

With it’s intense chocolate flavour and fine crumb, chocolate banana bread is more of a sophisticated loaf than a traditional banana bread. It goes beautifully alongside a cup of coffee and isn’t too sweet either so you really could justify eating a slice with breakfast. Chocolate banana bread needs nothing on it, not even butter, (although it does taste nice with a little peanut butter.)

You can make one giant loaf or split it between two medium-sized loaf pans. It takes a good long time to bake so choose your pans according to how long you’re willing to wait to eat it.

Dark Chocolate Banana Bread Recipe

An adaptation of a popular Dorie Greenspan recipe
Makes one very large 9-inch loaf or two smaller pans

Ingredients:

  • 2 cups flour, spooned in
  • 1 cup unsweetened cocoa powder, sifted
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • ½ cup butter, room temperature
  • 1 cup sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 3/4 cup milk
  • 1/2 cup chocolate chips

Instructions:

  1. Preheat the oven to 350 F and line a 9×5-inch loaf pan with parchment paper.*
  2. In a medium bowl, whisk the flour, sifted cocoa, baking powder, baking soda & salt. 
  3. In a large bowl cream the butter with sugar until fluffy. Beat in the molasses then the eggs, one at a time. Beat in the mashed bananas.
  4. Using a wooden spoon or rubber spatula, add the dry ingredients in 3 additions, mixing gently until almost incorporated. Stir in the milk then fold in chocolate chips.
  5. Scrape the batter into prepared pan.
  6. Set an insulated cookie sheet in the oven and place the banana bread pan on the cookie sheet.
  7. Bake for 30 minutes then cover the bread loosely with a piece of foil.
  8. Bake for another 45-60 minutes (total baking time is between 75 minutes to 1 ½ hours), or until a wooden skewer into the center comes out almost clean.
  9. Transfer the pan to a rack and cool for at least 20 minutes before pulling it out of the pan, parchment paper and all.
  10. Let cool completely before slicing.

 Store in an airtight tin up to three days.

*If you divide the batter between two pans adjust the baking time accordingly. (You might want to start checking the breads at about 40 minutes).

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Taffy Toast makes a sweet, buttery, crispy treat

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

Take me to the recipe

taffy toast

Every Maritime family has some sort of bread and molasses story.

Fresh bread with butter and molasses has been a dessert stand-in for decades (dare I say centuries) up and down the Eastern seaboard. In some places it was biscuits with molasses and everywhere there is the hot debate about what goes on first, the butter or the molasses. (If you butter first then the molasses just runs off. Molasses first seems to defy convention…)

taffy toast

I have yet to try toutons, the fried bread dough drizzled with molasses that is a favourite in Newfoundland but what I have become fond of is Taffy Toast, a childhood treat of Holly from Nova Scotia. When Holly told me about the childhood dessert treat that her mom used to make for her and her siblings I felt like the bread-and-molasses food group had been elevated to a whole new level. It’s sweet, buttery and crispy. Holly grew up calling it Taffy Toast and the name couldn’t be more apt.

taffy toast

 

Taffy Toast is a speedy treat that makes for a nice afterschool snack when the cookie jar is empty. (I have tested it on my children’s friends and they devour it in a flash.)

To end the molasses-first or butter-first debate I have tested this recipe both ways and the molasses-first version wins hands down.

Be sure not to overheat the pan or it will burn easily.

Update: I had a note from reader Katherine who grew up on PEI. In her family they called it Gold Toast and it’s a treat that her mom, who was originally from Boston, used to make for them.

Taffy Toast Recipe

A molasses memory from Holly Bond

Makes two slices (10 fingers)

Ingredients:

  • 2 slices of bread (porous bread is best since it lets the molasses soak in a bit more)
  • About 2 Tbsp. Crosby’s Fancy Molasses*
  • 1-2 tsp. butter

*If you’re using thick cut homemade bread you may need more molasses.

Instructions:

  1. Spread molasses on both sides of each slice of bread.
  2. Melt 1 tsp. butter in a fry pan over medium heat.
  3. Place bread in pan and fry until golden and just crispy.
  4. Flip and repeat.
  5. Slice into fingers and serve warm

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Sarah’s Molasses Brown Bread

Servings: 2 loaves serving(s)

Prep time: 2 hours

Total time: 3 hours

Cooking time: 1 hours

Take me to the recipe

This easy molasses brown bread recipe is ready in three hours (including rising time).  If you’re new to yeast bread, this is the best beginner recipe ever. 

Molasses Brown Bread, a sweet and chewy oatmeal brown bread richly flavoured with molasses

I’m one of the bloggers participating in The Canadian Food Experience Project, a national program that’s helping to identify (or at least add clarity to) a Canadian food identity. This month’s task is to write about a regional Canadian food.

So, I have a question for you…

If I was to put in front of you a plate of homemade cookies, a slice of homemade cake and a loaf of homemade bread that’s just warm enough to melt the butter, which would you choose?

Molasses Brown Bread, a sweet and chewy oatmeal brown bread richly flavoured with molasses

Is there anything better than homemade bread? Is there anything more satisfying?

Growing up in Southern New Brunswick, and anchored by Irish and Acadian roots, homemade bread meant one thing to me: molasses brown bread. Sure there’s the classic Maritime Brown Bread that’s steamed but I grew up on the sweet and chewy oatmeal brown bread richly flavoured with molasses.

We’d eat it on Saturday night with baked beans, as would half of Atlantic Canada I suspect.

Molasses Brown Bread is still my all-time favourite bread – nothing can match it in flavour or texture.

This molasses brown bread recipe is an easy yeast bread to make, takes just one rising, and is very forgiving (unlike the Irish).

Molasses Brown Bread, a sweet and chewy oatmeal brown bread richly flavoured with molasses

This recipe came to me from one of our Facebook fans, Sarah Ingalls. It’s similar to my mom’s brown bread recipe only it has more molasses so is a little moister. Sarah called it Three-Hour Brown Bread, which is a pretty accurate description since it’s a cinch to mix up, rises to double in about 1 1/2 hours then goes straight in the oven. I added whole wheat flour to the original recipe and used butter instead of the shortening originally called for.

Enjoy this bread alongside a bowl of Roasted Red Pepper Lentil Soup or Molasses Baked Beans. It’s great as a mid-morning snack too, no butter necessary since it’s sweet and moist.

Sarah’s three-hour Molasses Brown Bread Recipe

Makes two large loaves

Ingredients:

  • 1 cup warm water
  • 1 tsp. sugar
  • 1 Tbsp. yeast
  • 3/4 cup Crosby’s Fancy Molasses
  • 1 cup rolled oats
  • 2 Tbsp. butter
  • 2 tsp. salt
  • 1 cup boiling water
  • 1 cup cold water
  • 2 cups whole wheat flour (spooned in)
  • 4 1/2 cups flour (spooned in)

Instructions:

  1. In a small bowl dissolve sugar in the 1 cup of warm water and sprinkle over the yeast. Leave for 5-10 minutes.
  2. In a large bowl mix molasses, rolled oats, butter and salt.
  3. Add the 1 cup boiling water, whisk, and then add the 1 cup cold water.
  4. Stir in yeast mixture.
  5. Add flour gradually and scrape dough onto a floured surface to knead in the final cup of flour.
  6. Cut dough in half and place in two large bread pans that have been well greased or lined with parchment paper.
  7. Cover each plan with a dishtowel and set in a warm place to rise until almost double in size (about 1 1/2 hours).
  8. Remove dishtowels and bake at 325 F for about an hour
  9. When ready, remove from oven and let cool about five minutes before removing from pans to cool.

What’s a distinctly Canadian food in your region? Do you have a favourite family recipe?

The Canadian Food Experience Project began June 7 2013. As we (participants) share our collective stories through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity.

Here’s my mom’s recipe for Molasses Brown Bread

oatmeal brown bread - Mom's

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Here’s to eating well, everyday,

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Easy and delicious Holiday breakfast recipes

Four easy and delicious Holiday breakfast ideas
Easy and delicious Holiday breakfast recipes

Oh I love holiday breakfasts. No one is in a hurry to get things on the table, no one is in a rush to finish, and there is time for another cup of coffee, and may be another.

Holiday breakfasts are for lingering.

Is that the pace at your house over the holidays?

I suspect for most the joy in lingering is all about timing. There are things that need doing first thing in the morning before you can really enjoy a long sit down.

I have friends who, as children, on Christmas morning had to eat a full breakfast before even so much as getting a peek at the tree in the living room. In our house growing up we had to wait for my eldest sister – the family sleepy head – to wake before we could all line up and file down the stairs. Now with my kids all I ask is that I have time to make myself a cup of coffee before the mayhem.

(Someday I’m sure we’ll be sipping our coffee waiting for our kids to wake on Christmas morning but for now we’re still crossing our fingers that they’ll sleep until 5:00 or so.)

Easy & delicious breakfast ideas

Since breakfast is often the most rushed meal of the day, taking a leisurely breakfasts feels a bit like an indulgence.

If that suits you just fine I have four breakfast ideas meant for lingering and suited to appetites big and small:

Molasses flax waffles:

 

molasses flax waffles

Molasses sticky buns:

Molasses sticky buns

Molasses walnut scones with vanilla glaze:

molasses walnut scones with vanilla glaze

 Blueberry pancakes:

blueberry pancakes

 

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Oatmeal brown bread recipe is cold weather comfort food

Servings: 2 loaves serving(s)

Prep time: 1 hours 45 minutes

Total time: 2 hours 30 minutes

Cooking time: 45 minutes

Take me to the recipe

This easy oatmeal brown bread recipe is perfect for beginners. It requires very little kneading and you don’t need to proof the yeast. 

oatmeal brown bread recipe - Mom's

This is my mom’s oatmeal brown bread recipe

Oatmeal brown bread is cold weather comfort food. It’s just right alongside baked beans or a hearty stew, or toasted with butter and jam, or may be drizzled with molasses. Like many Maritimers I grew up eating fresh-baked brown bread with supper on Saturday night, smeared with butter and dipped in something warm.

This recipe came from my aunt Nana back in the late 1960’s. She was a transplanted New Brunswicker living outside of Montreal. The recipe was given to her by a next door neighbour who just happened to be from New Brunswick too.

What are the chances? Two transplanted New Brunswickers living next door to one another in a suburb of Montreal, sharing recipes for comfort food from back home.

I love this recipe.  You don’t need to proof the yeast and there is no kneading involved so as far as breads go it’s quick and easy to mix up. I think it was the first yeast bread I ever made.

I grew up eating this bread alongside molasses baked beans.

Is homemade bread your comfort food?

Oatmeal Brown Bread Recipe

Ingredients:

  • 2 cups boiling water
  • 2 Tbsp butter
  • 2 tsp. salt
  • 1 cup rolled oats
  • 2 Tbsp dry yeast
  • 1 cup warm water
  • 2 tsp sugar
  • 2/3 cup Crosby’s Fancy Molasses
  • 6 cups flour

Instructions:

  1. In a large bowl combine butter, salt and rolled oats.
  2. Pour the 2 cups of boiling water over the rolled oats mixture. Cool to lukewarm.
  3. In a small bowl combine the 1 cup warm water and sugar. Stir in yeast then add to the cooled oat mixture.
  4. Mix in molasses.
  5. Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.)
  6. Divide dough in half, shape into loaves and place in two greased loaf pans.
  7. Cover with a clean dishtowel and let rise until doubled in bulk (about 1.5 hours, but really depends on how warm your kitchen is).
  8. Bake at 350 F for 45 minutes to an hour, until loaves sound hollow when tapped.
  9. Remove from pans to cool.

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Nela’s whole wheat zucchini bread recipe, with molasses

Molasses elevates whole wheat zucchini bread to a whole new level. It adds both flavour and substance to this wholesome snack.

Whole wheat zucchini bread recipe with molasses. A hearty loaf with a delicate texture.

I have a friend who is a fabulous cook and is now venturing into the baking world. She’s expecting her first child this fall and early on in her pregnancy was craving baked beans, which got us talking about molasses as a natural, healthy sweetener.

Now she’s experimenting with molasses in baking and a couple of weeks ago gave me a slice if this delicious bread.

It’s an extreme makeover of a recipe she found online. (Making any recipe healthy is a great skill of Nela’s and it’s always a good idea to arrive hungry to her place.)

I have to tell you, as much as I like regular zucchini bread, molasses elevates it to a whole new level. It adds flavour and substance to the bread.

Made with whole wheat flour, this is a hearty loaf with a delicate texture. The recipe makes two loaves, which is even better.

Nela’s whole wheat zucchini bread recipe

Makes two loaves

  • 3 1/4 cups flour (half and half whole wheat and white)
  • 1 1/2 tsp. salt
  • 1 tsp. nutmeg
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 cup sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/3 cup water
  • 2 cups grated zucchini (only peeled if the skin is tough)
  • 1 teaspoon lemon juice or vanilla
  • 1 cup chopped nuts and/or seeds (walnuts, pecans, pumpkin seeds, sunflower seeds, slivered almonds, coconut)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flour, salt, nutmeg, baking soda and cinnamon.
  3. In a separate bowl, combine oil and sugar. Beat in eggs one at a time. Add molasses and water then stir in zucchini and lemon juice or vanilla.
  4. Pour wet ingredients into dry, mixing gently. Gently fold in nuts and /or seeds.
  5. Pour batter into two standard loaf pans that have been well greased. (I also line the bottoms of my pans with parchment paper so the loaves come out more easily after baking).
  6. Bake for 50 minutes to 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Whole wheat zucchini bread recipe with molasses. Flavourful with a delicate texture.

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Whole wheat molasses quick bread – a family favourite

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

Take me to the recipe

Whole wheat molasses quick bread tastes like my favourite molasses brown bread.

Believe it or not this is a quick bread — no yeast, no rising and ready in no time.  It’s like the flip-flops of the bread world – quick, easy, just right for summer.

This summer discovery is all thanks to Crosby’s Facebook fan Heather Andrews. She posted last month that she makes a delicious whole wheat molasses bread.

Who could resist? I asked for the recipe and baked it this week.

A quick bread that tastes like my favourite molasses brown bread.

I assumed this bread would be more like a regular tea bread so got a great surprise when it reminded me more of my favourite molasses brown bread. Minus the time to prepare. (Not that I mind taking the time to bake yeast bread, when it’s not so hot out).

Here is Heather’s recipe. I made it straight up, not nuts or dried fruit this time. Also, I used stone ground flour so my batter was thinner than it would be with conventional flour but the texture of the baked loaf was fab.

 

Heather’s Whole wheat molasses quick bread recipe

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 2 cups buttermilk or soured milk*
  • 3 tablespoons Crosby’s Fancy Molasses
  • 1 ½ tablespoons lightly-salted butter or 1 ½ tablespoons margarine, melted
  • ½ cup chopped walnuts (optional)
  • ½ cup dark seedless raisins or any other dried fruit (optional)
  1. Grease a 9 x 5 x 3-inch loaf pan. Heat oven to 400 F.
  2. Mix flour, baking powder, baking soda and salt.
  3. Beat egg in a large bowl. Stir in buttermilk, molasses and butter. Stir in flour mixture. Mix in walnuts and dried fruit (if using).
  4. Scrape batter into prepared pan and bake 40 minutes to an hour, or until well browned and a tester comes out clean.
  5. Remove from oven and place pan on a wire rack to cool.

*NOTE:  To replace buttermilk, just add one tsp. vinegar to each one cup of milk, or replace ¼ of the milk with plain yogurt.

Another variation from Heather: Add ½ cup prepared mincemeat and reduced the milk by about ¾ cup.

Molasses Sticky Buns Recipe and the “Cin Twins”

Servings: 12-14 serving(s)

Prep time: 2 hours

Total time: 2 hours 35 minutes

Cooking time: 35 minutes

Take me to the recipe

molasses sticky buns

Cinnamon buns made with a soft, buttery yeast dough and a sticky molasses sauce are worth getting out of bed for.

In university my roommate and I were nicknamed the “Cin Twins”…for totally innocent reasons.

In our senior year every morning before class we rushed off to the Sunflower Café in Antigonish for a giant whole wheat cinnamon bun and a cup of tea. The buns were still warm from the oven as we nibbled them outside-in, starting with the crunchy edges and working our way into the soft, cinnamon centre. It was a very gentle way to start the day.

I swear it was the anticipation of the first bite that got us out of bed in time to sit for our quick breakfast and still get to our 8:15 class on time.

That was more than 20 years ago and since then rarely have I found bought cinnamon buns that are worth getting out of bed for (they usually look better than they taste). But I have come across and created many recipes that are worth making. This is my latest.

For this version I have combined my favourite sweet dough with a sticky molasses syrup and amped up the cinnamon to create the most heavenly treat that still qualifies as breakfast food. The dough is a sweet egg bread that I first discovered in a Nigella Lawson book. If yeast breads intimidate you, this is a great beginner recipe.

Molasses sticky buns recipe

For the dough:

  • 4-4 1/2 cups flour plus more for kneading
  • 1/3 cup sugar
  • ½ tsp salt
  • Scant 3 Tbsp quick rise yeast
  • Scant ½ cup butter
  • 1 2/3 cups milk
  • 2 eggs
  1. Combine flour, sugar, salt and yeast in a large bowl.
  2. Melt the butter and whisk it into the milk and eggs, then stir it in to the flour mixture.
  3. Mix to combine and knead the dough until it’s smooth and springy, adding up to 2/3 cup more flour if necessary.
  4. Form into a ball, place in an oiled bowl, turn to coat and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).

In the meantime…

Line a 9” by 13” pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.

 

Next, make the molasses sauce…

Molasses Sauce

  • 1 cup packed brown sugar
  • ½ cup butter, cubed
  • 1/3 cup Crosby’s Fancy Molasses
  • 3 tablespoons water

In a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.

To assemble the buns…

When the dough has risen to double its size, punch it down, roll out into a rectangle (dimension) and spread/sprinkle with:

  • 1/3 cup butter, softened
  • ½ cup sugar
  • 1½ Tbsp ground cinnamon

Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½“ rounds. Place rolls, cut side down, in the molasses sauce.

Cover and let rise in a warm place until doubled in size, about 30 minutes.

Bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.

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