Quick Anadama Bread Recipe

Name: Quick Anadama Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all purpose flour; 1 1/4 cups whole wheat flour; 1/2 cup yellow cornmeal; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 1/3 cups buttermilk; 1/3 cup dark molasses; 1/4 cup (1/2 stick) butter, melted; 1 egg; Poppy seeds

Servings: persons

1 1/4 cups all purpose flour
1 1/4 cups whole wheat flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/3 cup dark molasses
1/4 cup (1/2 stick) butter, melted
1 egg
Poppy seeds

1
Preheat oven to 350F.
2
Grease 9x5-inch glass loaf pan.
3
Mix all purpose flour, whole wheat flour, yellow cornmeal, baking powder, salt and baking soda in large bowl.
4
Combine buttermilk, dark molasses, butter and egg in another bowl and mix to blend.
5
Add to dry ingredients and stir until just blended.
6
Spoon into prepared loaf pan.
7
Sprinkle with poppy seeds.
8
Bake until loaf is springy to touch, about 1 hour.
9
Cool in pan on rack 10 minutes.
10
Turn out onto rack.
11
Cool bread to room temperature.
12
Cut into slices and serve.

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, 1 1/4 cups whole wheat flour, 1/2 cup yellow cornmeal, 2 teaspoons baking powder, and more.

Yes, Quick Anadama Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Anadama Bread

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