• Katherine Arthurs

Molasses + Brown Sugar Brown Bread

I'm a sucker for bread + butter (if you've been following along on my Instagram - you know, I'm busy making lots of sourdough goodies). And, if you are like me a quick homemade bread + salty butter goes perfectly with a hot cup of tea + a rainy Spring afternoon.

The depth of molasses + sweetness along with the whole wheat flour + buttermilk tang - it's a great quick bread...just make sure you have some really great butter to go along with it!

Que, all the afternoon snack vibes!

Molasses + Brown Sugar Brown Bread

2 tablespoons salted butter, softened

1/2 cup brown sugar, packed

1 1/2 cups buttermilk

1/2 cup Greek plain yogurt

2 large eggs, room temperature

3 tablespoons molasses

1 cup bread flour

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

In a mixing bowl, mix together the butter + brown sugar with a wooden spoon. Add in the butter milk, yogurt, eggs + molasses. Mix until everything is combine.

Add in the remaining ingredients + mix until everything is combine.

Pour into a greased loaf pan (or 3 mini pans) + let sit for 20 minutes. During this time, I preheat my oven to 375F.

Bake for 45 minutes, if using 1 large loaf pan. Bake for 25 minutes, if using 3 mini loaf pans. Check the center with a tooth pick or thin knife - if it comes out clean from the middle of the bread, it's finished cooking.

Remove from oven + let cool for 5 minutes. Remove from the pans + place on a wire rack. Cool completely before slicing.

Serve at room temperature or slice + toast. Serve with salted butter.

To store - wrap in plastic wrap or a bag. Freeze mini loaves that won't be eaten within 3 days. Thaw in the refrigerator overnight.