Yogurt and Molasses Bread with Walnuts and Dried Figs

Yogurt and Molasses Bread with Walnuts and Dried Figs

I always loved baking my own bread at home. Especially after we moved to our little island, Virgin Gorda.

However, making bread is not an easy task. It takes time and patience. You have to be gentle with it. The temperature and humidity of your home have to be right. Things can easily go wrong and all that work can go to waste.

I know because it happened to me. Several times.

Yogurt and Molasses Bread with Walnuts and Dried Figs

With this Yogurt and Molasses Bread recipe things are different. This bread is an easy to make and impressively delicious. It takes less than 10 minutes to put it together and just around an hour to bake.

When I say easy I mean EASY.

Here are the 3 steps to have the perfect breakfast loaf:

  1. Mix dry ingredients (flour, cornmeal, salt, and baking soda) in a bowl. Mix wet ingredients (molasses and yogurt) in another bowl.
  2. Stir in the wet ingredients into the dry ingredients and stir just until combined. At this point, you can add any kind of chopped fruit or nut you like. But you do not have to. It is totally optional.
  3. Transfer the better in to a loaf pan and bake just under an hour.

Voila! That is it.

A wonderfully moist, easy to make, and healthy bread that is hard to mess up…

The only difficult thing is that you have to wait for it to come to room temperature, which is crucial.
Once it is at room temperature, you can wrap it with stretch film and freeze it for a later time.

Yogurt and Molasses Bread

It is perfect for a Sunday brunch or for a quick to-go breakfast. Just spread it with some cream cheese or mascarpone and your favorite jam.

I like mine with mascarpone and homemade blackberry jam. It goes perfectly with a cup of coffee.

I am just saying.

Yogurt and Molasses Bread with Walnuts and Dried Figs


Yogurt and Molasses Bread with Walnuts and Dried Figs

Yogurt and Molasses Bread with Walnuts and Dried Figs

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from reviews

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 9-10


  • 1 2/3 cup (14 oz) yogurt (or buttermilk), at room temperature
  • 2 1/2 cup (13.75 oz.) whole wheat flour
  • 1/2 cup (3 oz) cornmeal (fine)
  • 1 teaspoon table salt
  • 1 teaspoon baking soda
  • 1/2 cup (4.5 oz) molasses (Preferably unsulphured)
  • 1/2 cup dried figs (or any other dried fruit you have on hand), chopped
  • 1 cup walnuts, chopped


  1. Preheat the oven to 325 Degrees.
  2. Spray a non-stick 9X5 or 8.5 X4.5 baking dish with vegetable spray.
  3. Mix all the dry ingredients in a large bowl.
  4. Whisk in the molasses into the yogurt.
  5. Stir the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  6. At this point it will be a very dense batter. Mix in the chopped walnuts and figs (I also added a couple of dried apricots) and stir them in just until they are evenly distributed.
  7. Place the batter into the prepared pan. Using a spatula (or your hands) evenly distribute the bread in the pan.
  8. Bake until a toothpick inserted in the middle comes out clean, about 1 hour.

Adapted from Mark Bittman’s Quick Whole Wheat and Molasses Bread recipe.

Yogurt and Molasses Bread

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  • Ala - What a really awesome idea for a quick loaf! With time crunches around here, it’s always hard to find a nice hearty and fruit&nut-studded bread that doesn’t take constant supervision (plus I love yogurt in my bread). I might just have to give this a try–thanks for sharing!ReplyCancel

    • Aysegul Sanford - Hi Ala,
      This bread has been a life saver for me lately. My husband and I love having a slice of it with a cup of coffee in the morning.
      The best part of it is that you can flavor it with anything you like.
      I love yogurt too. I am one of those people who believes that it tastes better when you add yogurt into (pretty much) everything. 🙂

      Thanks for stopping by!


  • Robin - Do you happened to have a gluton free recipe for walnut bread?ReplyCancel

    • Aysegul Sanford - Himmm.. I do not. At least one that I know to be foolproof.
      However, I think we can try this recipe with gluten free flour. I will try it sometime next week and let you know how it turns out.

      Cheers. IceReplyCancel

  • Ceren - This bread is surprisingly good! Mine took about 40 min to cook so keep an eye on it while baking. Tastes even better with mascarpone and jam as suggested. A new staple in my breakfast routine for sure!!ReplyCancel

    • Aysegul Sanford - Oh great to know. I am really surprised though. I wonder why?? Anyhow, I am happy that you like it.
      Knowing you, I know you would love the homemade ricotta cheese. You should try! 🙂ReplyCancel

  • irem - looks great! definitely going to try this soon! 🙂 love the blog! xoReplyCancel

    • Aysegul Sanford - Thank you Irem.
      This recipe is not only very easy to make but also surprisingly delicious. Especially if you have access to good grape molasses like Koska. If you know what I mean… 🙂
      Cheers! AysegulReplyCancel

  • Sharon - Hi, thanks for sharing. I’ve been making this recipe for a few times now, love the taste with cream cheese. However, mine didn’t look as moist as yours in the picture & my crust was a little hard, dried & darker in color. I followed all the ingredients except cornmeal, I used 1/2 cup of flaxseed meal instead & blackstrap molasses. My batter is dense, dried & sticky and not in pourable texture…is this supposed to be like that?ReplyCancel

    • Aysegul Sanford - Hi Sharon,
      I love the idea of using cream cheese.I am surprised that the extra fat in cheese didn’t make it softer.
      Mine is a dense batter as well. It has more of a bread texture than a cake texture.
      I guess the darkness in color might be a result of using flaxseed meal, which I think is a genius idea. Next time I make it, I will try it with flaxseed meal myself.
      Thanks for letting me know.
      I hope this helps.

  • Jesse - This is an Amazing recipe for quick bread. I lost the middle because I took it out too.early at 45 minutes. The stick had come out clean though… so.that is not a reliable way to tell.if this recipe is done… maybe the bounce back test for this loaf. Absolutely perfect with whipped butter.ReplyCancel

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