Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Steaming the bread creates moist, dense loaves. For an afternoon snack with tea, spread slices with marmalade.

James Haller
Recipe by Cooking Light October 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
2 loaves, 12 servings each (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, raisins, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, molasses, butter, and rind. Add to dry ingredients; stir just until moistened. Divide batter evenly between 2 (8-inch) loaf pans coated with cooking spray. Tightly cover each pan with foil. Place pans in a 13 x 9–inch baking pan. Add boiling water to a depth of 1 inch. Cover larger pan with foil.

  • Bake at 350° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. (Top of bread will feel slightly sticky.) Remove pans from water. Cool 10 minutes on a wire rack. Remove from pans; cool completely.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

124 calories; calories from fat 14%; fat 1.9g; saturated fat 1.1g; mono fat 0.3g; poly fat 1.2g; protein 2.5g; carbohydrates 25.4g; fiber 1.9g; cholesterol 5mg; iron 1.1mg; sodium 190mg; calcium 28mg.
Advertisement