Quick Molasses Bread// Notes on Baking with Natural Sweeteners

I’m constantly on the hunt for terrific entire grain, naturally sweetened baked excellent dishes and I more than happy to share another with you today. Well technically, it’s truly more like 3 fast bread dishes in one, since the resulting loaves taste so various depending upon which sweetener you utilize! I stumbled upon Pleasure’s dish for fast molasses bread on a cold night this winter season. Searching for a reason to crank up the oven, I peeled myself off the sofa, put myself a beverage, blended all 6 (6!) active ingredients together and popped it in the oven.

An hour later on, I took out a thick and heavy, damp molasses bread. I munched on a corner piece and questioned, could I make this with honey? I put myself another beverage and blended some more fast bread batter, this time with honey rather of molasses. The dish is so easy that I had practically had it remembered by the 2nd go-around. The next thing I understood, I was munching on scrumptious honey bread. Ever since I have actually attempted the bread with blackstrap molasses and maple syrup; each loaf has its own signature qualities however they are all scrumptious.

molasses bread ingredients

My dear friend/college roomie Grace and I have actually remained in a continuous conversation about natural sweeteners in the remarks of my banana bread post. Neither Grace or I did much baking when we cohabited, however we have actually both established an interest in the years because and I like comparing outcomes with her. She has such a voice, personally and in composing, that when I read her notes I hear her speaking them in my head (have a I informed you that, G?). Whenever I speak with her, I seem like we’re back in our comfortable living-room on 315 College Opportunity and the conversation is as dynamic as ever.


Today I believed I ‘d openly share my notes for this dish with Grace and all of you so we can open the conversation. I do not have anything groundbreaking to report, however I hope you obtain some helpful info and feel more positive playing around with the natural sweeteners in your kitchen after reading my notes. Here we go!

Honey is the sweetest, and the signature honey taste truly shines through when utilized in baked products. The taste will depend upon the kind of honey utilized. Clover honey, the most typical type, is milder than a lot of and the kind that I utilize in my baked products. Honey browns quickly in baking so most suggest baking with honey at a lower temperature level. Some suggesting decreasing the temperature level by 25 degrees Fahrenheit. Both my banana bread and this bread dish define a 325 degree oven, which appears perfect.

Molasses is less sweet than honey however imparts a good molasses taste to the bread. The resulting bread might go either sweet or tasty depending upon garnishes. As anticipated, molasses that is lighter in color is likewise lighter in taste and produces a loaf with a lighter color.

Blackstrap molasses is the most focused of molasses and is likewise the greatest in minerals. Pieces from my blackstrap loaf needed a significant quantity of almond butter or cream cheese to stabilize the strong, bitter taste of the blackstrap molasses. I in fact discovered to like the strength of the taste, however I would just suggest making all blackstrap bread to hardcore molasses fans. You can reduce the strength by blending blackstrap with lighter molasses or honey for an overall of 1/2 cup.

When you’re buying molasses, make certain to examine the active ingredients label. I got the only natural molasses in the shop, which was identified on the front just as molasses, however the active ingredients label exposed that it was totally blackstrap.

Genuine maple syrup imparted the least quantity of taste to the bread. It had great mapley undertones and a light sweet taste. Suddenly, the maple syrup either boosted or permitted the cornmeal taste to shine through. That loaf practically tasted like cornbread (in an excellent way!) and I’m attempting to adjust it into a more genuine cornbread dish. Maple syrup can be found in grade A and grade B. Grade A is less costly, simpler to discover and less extremely flavored. I utilized grade B maple syrup this time, however I have actually not discovered a substantial distinction in between Grade A and Grade B, so either will do.

I did not attempt making a loaf with agave nectar, however based upon other baking experiences, I believe it would end up fine. Agave has a neutral taste, so it would simply contribute sweet taste. Agave is less sweet than honey. I attempted replacing agave for honey in my zucchini brownies as soon as and the brownies ended up bittersweet. Agave’s health advantages are arguable and I delight in the taste of other, less processed natural sweeteners so I tend to utilize it moderately.

quick molasses bread batter

More factors to consider for replacing one natural sweetener for another in baked products:

Bear in mind that the ratio of sweetener to other active ingredients was fairly low, however based upon the arise from this bread experiment, all 3 of the natural sweeteners utilized can be replacemented for each other 1 for 1. The most essential factors to consider are taste and the level of sweet taste wanted.

Approximately speaking, when comparing 1 cup of honey, maple syrup or agave to 1 cup of sugar, they are each more sweet than sugar. Molasses, on the other hand, has to do with half as sweet as sugar (source: Grainlady). When you’re taking a look at bottles of sweeteners in the shop, the darker tones of each natural sweetener usually have more powerful tastes. By the method it is best to purchase organic natural sweeteners because they are focused items.

Do not hesitate to blend various natural sweeteners to attain the level of sweet taste and taste wanted. For example, blending a little bit of molasses with agave nectar would produce a sweet loaf with an extremely light molasses taste. Honey would likewise sweeten up molasses however it will likewise include its own taste. And on and on!

whole wheat quick breads

whole wheat honey bread

Quick Entire Wheat Molasses (or honey or maple!) Bread

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 45 minutes
  • Overall Time: 55 minutes
  • Yield: 1 loaf 1 x
  • Classification: Quick Bread

4.7 from 20 evaluations

Extremely easy, entire grain, naturally sweetened fast bread. This dish yields 1 loaf.


  • Oil or butter for greasing pan
  • 1 1/2 cups milk of option and 2 tablespoons apple cider vinegar (or 1 2/3 cups buttermilk or plain yogurt *)
  • 2 1/2 cups white entire wheat flour or routine entire wheat flour
  • 1/2 cup cornmeal (I choose medium grind cornmeal)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup molasses (or honey or maple syrup, see notes on blackstrap molasses above)


  1. Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan (Bittman advises a non-stick loaf pan however I choose my stoneware loaf pan).
  2. If utilizing buttermilk or yogurt, disregard this action. Make soured milk: carefully warm the milk carefully (1 minute in the microwave will be adequate) and include vinegar. Set the soured milk aside.
  3. Mix together the dry active ingredients. Stir molasses (or honey or maple syrup) into the soured milk, buttermilk or yogurt. Put the liquid active ingredients into the dry active ingredients and stir with a huge spoon, simply till integrated. Put the batter into a greased loaf pan.
  4. Bake till company and a toothpick placed into center comes out tidy, 45 minutes to 1 hour. Enable the bread to cool in the loaf pan for 15 minutes, then thoroughly invert the bread onto a cake rack.
  5. If you can stand it, let the bread rest for a day. I have actually discovered that entire wheat fast breads taste much better the next day, when the tastes have actually had more time to establish. This bread freezes incredibly. I slice it ahead of time so I can take out a piece of bread whenever. Thaw it and boom breakfast is served.


Dish adjusted from Mark Bittman through Pleasure the Baker.
* Milk vs. yogurt: I have actually attempted utilizing both milk and yogurt and didn’t see a huge distinction in texture in either case. I utilize milk usually since it’s less costly.
Make it vegan: This bread is currently eggless, so simply replace your favored non-dairy milk for the dairy milk.
Serving recommendations: Molasses bread is terrific with almond butter, cream cheese or homemade citrus curd with Greek yogurt!
Thank you: To Native Roots Market in Norman for providing the regional clover honey for my honey loaf!

▸ Nutrition Details

The info revealed is a quote offered by an online nutrition calculator. It must not be thought about a replacement for an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

More reading products:

  • Mark Bittman on fast breads.
  • Sara of Sprouted Kitchen area on natural sweeteners.
  • Heidi Swanson of 101cookbooks’ preferred natural sweeteners.
  • Lindsay Nixon’s pointers on how to change sugar with natural sweeteners.
  • [Book] Green Market Baking Book: 100 Delicious Recipes for Naturally Sugary Food & Savory Treats.

Check Out Complete Short Article https://cookieandkate.com/whole-wheat-molasses-bread/ .

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