There are many ways to make a healthy quick bread. Learn the five easy steps to make this tasty, healthy whole wheat quick bread recipe here.
I’ve always been obsessed with bread. All kinds, but especially homemade. I love the process of making it, probably because I grew up with a mom who made homemade bread every week on Sundays. (You can get her recipe here!) I was spoiled, I know. And while I have nothing on my mom, I do try to bake bread a few times a month. I also buy two to three loaves a week from a local bakery in Winston Salem. It’s quite the love affair ;).
One of my favorite recipes is a whole wheat quick bread. It’s the perfect breakfast treat, served with a little butter or jam. I love it warm, but it also freezes and stores pretty well.
Another noteworthy fact, and likely the reason you found this post, is because it said it was easy! That’s the truth. There’s nothing complicated about this recipe, and once you’re done combining the ingredients, all you have to do is wait. That’s the hardest part ;). Note that this recipe has a quick bread texture (think pumpkin or banana bread) but isn’t sweet like those. If you want a more traditional whole wheat bread (like for toast or sandwiches), this is a very easy recipe, but it takes more time to make.
When I made this most recently, Thomas was VERY into the whole process. It would’ve taken me about 10 minutes total if I didn’t have my sous chef helping and wasn’t being photographed. You should be able to gather all of the ingredients and get it together in about 10-15 minutes, tops.
Alright, enough of the small talk. Let’s get to the good stuff.
Healthy Whole Wheat Quick Bread Recipe
Let’s talk ingredients.
1 2/3 cups almond milk
1.5 Tablespoons apple cider vinegar
2 1/2 cups whole wheat flour – I love Bob’s Red Mill flours
1/2 cup cornmeal
1 teaspoon sea salt
1 teaspoon baking soda
1/2 cup blackstrap molasses – You can order this here on Amazon or find it in the baking section of your grocery store.
Hopefully you have a good amount of those ingredients already hiding in your pantry. If not, they shouldn’t be too difficult to find. I also prefer Bob’s Red Mills flour for this recipe. But you can use whatever whole wheat flour you have on hand.
Preheat oven to 325° and grease a 9×5 inch loaf pan.
In a medium sized mixing bowl, combine almond milk and 1.5 Tbsp apple cider vinegar and let sit for 5 minutes.
Combine dry ingredients –flour, cornmeal, 1 tsp salt and baking soda in a large bowl. Whisk to combine thoroughly.
Whisk molasses into almond milk mixture. Now add the liquid ingredients to the dry mixture and then stir with a spoon just until all the dry spots are gone. It should be very thick.
Scoop the batter into the prepared pan (I use cooking spray on a bread loaf pan) and bake for 40- 45 min or until a toothpick comes out clean.
Let cool in the pan for 15-20 minutes before moving to a wire rack to finish cooling. Try to let it get to room temperature if you can.
Slice with a bread knife and slather with butter, honey, fig butter, jam or peanut butter.
You’re going to love the flavor this bread has on it’s own, but I love a good slather of butter, always. To store, cover in plastic wrap or in a ziplock bag for 3-4 days. You can also slice it and store it in the freezer in a freezer-proof bag or tupperware (that is, if you don’t eat it right away!).
If you use table salt, reduce the salt to 1/2 teaspoon.
The original recipe came from a very old church cookbook and it called for buttermilk. If you don’t need a dairy-free recipe, you can certainly use buttermilk in place of the almond milk + vinegar. Just be sure to leave out the vinegar if you use buttermilk. Regular milk will also work just fine in place of the almond milk if you want to make homemade buttermilk. (If you’re buying buttermilk anyway, use what’s left on this cornbread recipe!!)
I’ve put chopped 1/2 cup walnuts and 1/4 cup raisins in the batter for a heartier loaf. It’s so delicious!
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2 responses to “Healthy Whole Wheat Quick Bread Recipe”
It looks delicious! Can I substitute the molasses with honey?
I haven’t tried it but I bet it’d work. The color will be different since molasses is so dark. And the flavor will be different but I bet it will still be tasty! If you try it, let me know how it goes!