There’s nothing better than the smell of freshly baked bread wafting through your home. Although it may seem challenging or complicated, homemade bread is often easier to make than it seems! You’ll also love this Nut and Seed Loaf or my Buckwheat Bread Recipe if you need more inspiration for other easy bread recipes.
This recipe (adapted from the original recipe, Mark Bittman Yogurt Bread) requires only a few basic ingredients that you likely have stocked in your pantry and fridge. Besides classic bread ingredients like flour and baking soda, we’re adding molasses, dried fruits, and walnuts for the perfect balance of sweet and savory.
For this quick bread recipe, you’ll need whole wheat flour (or white whole wheat flour), cornmeal, kosher salt, baking soda, plain whole milk yogurt (or buttermilk), unsulphured molasses (I like Grandma’s Molasses – affiliate link), chopped dried fruit (any kind you prefer, such as cranberries, figs, or raisins), and chopped walnuts.
How to Make It?
This moist loaf comes together with only 15 minutes of hands-on time and an hour of cook time, making it a no-fuss option whenever you’re craving a slice of warm, homemade bread. Here’s how to make it:
- Preheat the oven: Preheat the oven to 325 degrees F. Grease a non-stick, 9×5 or 8.5×4.5 inch loaf pan with vegetable oil spray (such as olive oil), or line it with parchment paper.
- Combine the dry ingredients: Add the whole wheat flour, cornmeal, salt, and baking soda to a medium bowl and mix until well combined.
- Whisk the wet ingredients: In a separate large mixing bowl, whisk together the wet ingredients until combined.
- Combine ingredients together: Add the flour mixture into the bowl with the wet mixture and stir until just combined, making sure to scrape the bottom of the bowl. The dough will be very thick.
- Add the dried fruit and nuts: Gently fold in the chopped fruits and nuts until they are evenly distributed throughout the dough. This is a rather dense dough so don’t be alarmed.
- Pour into a loaf pan: Transfer batter to the prepared loaf pan and use a spatula to even it out.
- Bake loaf: Bake in the center of the oven for about 55-60 minutes or until a toothpick inserted in the middle comes out clean. Let it rest for 5 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Serve: Slice with a serrated knife and serve with your favorite spreads or toppings.
How to Store and Freeze
If you don’t think you can consume the loaf within about a week, you can store it in the freezer to enjoy later. Better yet, make a double recipe and store one loaf in the freezer to have homemade bread available whenever you’re craving it. Here are some storage tips:
- Store: Let the bread cool to room temperature and store it in an airtight container in the fridge. It’ll keep in the fridge for about a week.
- Freeze: Before freezing, let the bread cool to room temperature and slice it (it’s difficult to slice once it’s frozen). Wrap it in plastic wrap and store it in a freezer-safe container for up to two months.
Adding yogurt to bread recipes makes for tender, moist, and fluffy bread. It’s also a great substitute or replacement for fats and liquid, such as oil and butter, in healthy bread recipes.
I used unsulphured molasses in this molasses wheat bread recipe, as it’s made from sugar cane, usually doesn’t contain additives or preservatives, and has a sweet, “pure” taste. Blackstrap molasses, another common type of molasses, is thicker, darker, and more bitter than unsulphured.
Other Quick Bread Recipes You Might Like
Once you start making bread at home, you won’t want to buy it from the store! Whether you serve it to your family or give it away to friends and neighbors, it’s always nice to have a homemade loaf that’s ready to enjoy. If you’re looking to expand your collection of quick bread recipes, look no further than the links below:
- Almond Bread – This is my favorite gluten-free bread made with almond flour
- Simple Pumpkin Bread Recipe
- Best Vegan Zucchini Bread
If you try this Yogurt Molasses Bread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
This recipe is adapted from Mark Bittman’s Quick Whole Wheat and Molasses Bread recipe in his cookbook, How To Cook Everything (affiliate link.)
Yogurt Molasses Bread Recipe
- 2 1/2 cups whole wheat flour 13.75 oz.
- 1/2 cup fine cornmeal 3 oz.
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 1 2/3 cups plain whole milk yogurt 14 oz. – at room temperature
- 1/2 cup unsulphured blackstrap molasses 4.5 oz.
- 1/2 cup dried fruit chopped
- 1 cup walnuts chopped
- Preheat the oven to 325 Degrees F. Spray a non-stick 9X5 or 8.5 X4.5 baking dish with vegetable spray.
- Mix whole wheat flour, cornmeal, salt, and baking soda in a large bowl. Set it aside.
- Whisk together yogurt and molasses in a separate bowl until fully combined.
- Stir the wet ingredients into the dry ingredients and stir just until combined. It will be a very thick batter.
- Mix in the chopped fruit and walnuts and stir them in just until they are evenly distributed.
- Place the batter into the prepared pan and distribute it evenly in the pan using a spatula.
- Bake until a toothpick inserted in the middle comes out clean for about 55-60 minutes. Let it rest for 5 minutes. Remove from the pan and transfer onto a wire rack to cool completely.
- Slice and serve.
- It is a dense dough: After you add the fruit, you will end up with a dense dough, and it may feel like you need more liquid, but trust the recipe.
- Let it cool completely before slicing: I know you will be tempted to cut into your bread as soon as it comes out of the oven (I was, too), but it’s important to wait a little bit to let the loaf cool completely before cutting into it. Bread actually continues to cook and release steam as it cools, so cutting into it too soon interrupts this process and leaves you with a dense texture that’s usually a bit sticky.
- Storage: Bring the leftovers to room temperature before placing in an airtight container in the fridge. The sliced bread will keep fresh for up to a week.
- Freezing: This whole wheat bread is great for freezing. Though I recommend freezing it after slicing. Simply place the sliced bread in an airtight container, and get the air out as much as possible before freezing.
- Thawing: No need to thaw! Just warm it up in a toaster (or toaster oven) for a delicious breakfast toast.