SparkPeople Advertisers Keep the Site Free

3 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 134.6
  • Total Fat: 3.2 g
  • Cholesterol: 3.4 mg
  • Sodium: 188.3 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Dark Molasses Fig & Raisin Bread calories by ingredient
Report Inappropriate Recipe

Dark Molasses Fig & Raisin Bread

Submitted by: VICKI103

Introduction

A dark, dense, hearty whole grain bread which is tasty served warm. I enjoy it by itself but you can also spread no fat cream cheese or your favorite preserves on it. A dark, dense, hearty whole grain bread which is tasty served warm. I enjoy it by itself but you can also spread no fat cream cheese or your favorite preserves on it.
Number of Servings: 24

Ingredients

    1 Cup Whole Wheat Flour
    1 Cup Rye Flour
    1 Cup Corn Meal
    1/2 Cup chopped figs
    1/2 Cup raisins
    2 tsp. baking soda
    1/2 tsp. salt
    1/2 Cup chopped walnuts
    2 Cups low fat buttermilk
    3/4 Cup molasses
    2 TBS butter melted
    1 TBS grated orange rind

Directions

Preheat oven to 350 degrees.
Coat two 8" bread pans with Olive Oil spray
Place whole wheat flour, rye flour, corn meal, salt, figs, raisins, baking soda ,salt, and walnuts in large bowl and mix well. In another bowl place buttermilk, molasses, grated orange rind and butter and mix well. Add liquid to dry ingredients and stir just until moistened. Pour the batter equally into the two bread pans. Cover each pan tightly with foil. Place filled bread pans in large baking dish (13x9) and add 1" of boiling water to the large pan. Cover the large pan with foil and
seal tightly. Carefully place on the middle shelf of oven and bake at 350 degrees for 70 minutes or until toothpicks come out clean. Cool on racks 15 minutes. Turn bread out of pans on to cooling rack. 2 loaves, 12 servings each.


Number of Servings: 24

Recipe submitted by SparkPeople user VICKI103.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • It's ok, I would recommend using corn flour or Mesa instead of corn meal to get a less gritty texture. I would also bake it for less, I did the full 70 minutes and it was a little over baked. But that said it tasts good and is pretty easy to make and is a nice healthy treat when dieting! - 7/3/12

    Was this review helpful?   yes  No
  • This didn't make as much as I first imagined. I only got one loaf from it. And the carb count was pretty high. It has a good flavor though and easy to prepare - 9/12/11

    Was this review helpful?   yes  No