Boston Brown Bread with Dried Fruit

 

1

cup Gold Medal® all-purpose flour

3/4

cup Gold Medal® whole wheat flour

1/2

cup cornmeal

1

teaspoon baking soda

1/2

cup molasses

1

egg or 1/4 cup fat-free egg product

2

tablespoons butter or margarine, softened

1

cup fat-free buttermilk

3/4

cup diced dried fruit and raisin mixture

2

tablespoons butter or margarine, melted

• 1 Heat oven to 350ºF. Grease bottom only of 8x4-inch loaf pan with shortening or spray bottom with cooking spray; coat with flour.
• 2 In medium bowl, mix flours, cornmeal and baking soda. In another medium bowl, beat molasses, egg and 2 tablespoons softened butter with electric mixer on medium speed about 3 minutes or until well mixed. Beat in flour mixture alternately with buttermilk until mixed. Stir in dried fruits. Pour into pan.
• 3 Bake 50 to 60 minutes or until toothpick inserted in center of crack comes out clean. Cool in pan 10 minutes. Run knife around edges of loaf to loosen; remove from pan to wire rack. Brush with 2 teaspoons melted butter. Serve warm.