Bran Nut Bread Recipe
Boston Molasses Recipes, 1920s

3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup bran
1 egg
1/2 cup shortening
1 1/2 cups molasses
1 cup milk
1 cup nuts

Sift the flour with baking soda, baking powder and salt 3 times; cut-in shortening, stir in the bran and nuts. Beat the egg with the molasses and add the milk to it. Pour the liquid into the dry ingredients, mixing thoroughly. Turn into a well buttered bread pan or into a loaf pan 12 x 3 1/2 inches (this shape cuts well for sandwiches). Bake in moderate oven 350 degrees Fahrenheit for about 1 hour. Rub the top with butter. When taken from oven, place on cake rack and let cool.

Note: Quick breads are those in which baking powder or baking soda are used for leavening. They are better if kept 24 hours before cutting. The breads will keep moist and fresh for a week or more. They will slice without breaking if the tops are rubbed with butter as soon as taken from oven and if let cool in pan, which should be placed on a cake rack for the air to circulate underneath. A long, narrow loaf pan, 12 x 3 1/2 x 4 inches, is a very good shape to use.