Whole Wheat Quick Bread (Light)

Essential Mormon Celebrations Cookbook by Julie Badger Jensen



1 egg, beaten
2 cups buttermilk or 2 tablespoons lemon juice plus enough milk (at room temperature) to make 2 cups
2 tablespoons butter, melted
3 tablespoons molasses or honey (I always used honey or 1 1/2 TB each)
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder.

Combine egg, buttermilk, honey and melted butter. In another bowl combine whole wheat flour, baking soda, baking powder and salt and mix well. Then, add this mixture to the buttermilk mixture and stir well to avoid lumps.

Grease and flour a 9x5-inch loaf pan. Pour the mixture into the pan.

Bake in a preheated oven at 400F. Bake for 25 minutes and then cover the loaf pan loosely with some aluminium foil to prevent the bread from burning. Bake 20 to 25 minutes longer. Insert a skewer in the center of the bread; it is ready when it comes out clean.

Cool slightly and turn out of the pan onto a wire rack. Slice while warm and serve with Honey Butter.

Makes 1 loaf

Honey Butter

1 stick of butter at room temperature
1/4 cup honey
1/2 teaspoon vanilla

Using and electric mixer beat the ingredients at high speed until completely mixed.