Muffins and quick breads hold their very own magic. The basics--flour, sweetener, butter or oil, egg--take on wonderfully varied character depending on what you choose for flavorings and "extra" ingredients such as fruit or nuts. These quick-fix breads are very gratifying for beginning and expert bakers alike, as the preparation and baking are quick and the results, superb.
Molasses, a by-product of sugar refining, gives dark color and intense flavor to baked goods, and is the traditional sweetener for gingerbread. Try a little molasses on bread or toast as a switch from honey or jam
Heat oven to 350 degrees F. Grease two 8x4-inch loaf pans. In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs; beat well.
In small bowl, combine molasses, water and baking soda; mix well. Beat into brown sugar mixture. Gradually add all remaining bread ingredients; mix well. Spoon batter into greased pans.
Bake at 350 degrees F for 40 to 50 minutes or until loaves spring back when touched lightly in the center. Cool 15 minutes; remove from pans. Cool 1 1/4 hours or until completely cooled.
In small bowl, combine glaze ingredients; blend well. Brush cooled loaves with glaze. Let stand 30 minutes or until glaze is set. Wrap tightly and store in refrigerator.
* Powdered sugar has a tendency to become lumpy over time. Press it through a sieve, if necessary, for a smooth glaze.
High Altitude (Above 3,500 Feet): Decrease molasses to 3/4 cup. Increase water to 1 cup and flour to 3 cups. Bake as directed above.
Nutrition Information Per Serving Serving Size: 1 Slice. Calories 130 - Calories from Fat 25 - Total Fat 3 g Saturated Fat 2 g - Cholesterol 20 mg - Sodium 105 mg - Dietary Fiber 0 g
Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat OR 1 1/2 Carbohydrate, 1/2 Fat
