Ingredients
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
Preparation
Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or spray bottom with cooking spray; coat with flour.
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.
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.
