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Ingredients
| whole wheat flour: 1 3/4 cups |
| flaxseed (whole): 3/4 cup |
| cashews: 2.25 oz |
| eggs: 1 (large) |
| buttermilk: 1 1/2 cups |
| molasses: 4 Tbl |
| salt: 1/2 tsp |
| baking soda: 1/2 tsp |
| baking powder: 2 1/2 tsp |
| vegetable oil: 1/8 cup |
| ground cinnamon: 1/2 tsp |
Laurel's Kitchen Whole Wheat Quick Bread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
16 serving(s)
Tags
- Preheat oven to 375°F.
- Grease an 8"x4 1/2" loaf pan.
- Mix oil and molasses together.
- Beat the large egg and buttermilk together, then add the oil and molasses mixture.
- Measure your dry ingredients into a large bowl, and stir them until thoroughly blended.
- Chop the cashews coarsely.
- Make a well in the centre of your dry ingredients and pour in the wet ingredients.
- Stir just until the dry ingredients are thoroughly moistene. The mix will be quite moist.
- Fold in the chopped nuts reserving a couple of tablespoons for the top.
- Put mix in the loaf pan, and sprinkle the reserved nuts on top.
- Bake for approximately 40 minutes or until a tester inserted into the middle comes out clean.