Lumberjack Bread, a hearty staple with roots in 19th-century North American logging camps, blends simplicity and robustness—perfect for fueling long days. Its texture sits between bread and pound cake: dense yet tender, with a warm, earthy flavor from whole grains and sweet notes from molasses or brown sugar. Here’s how to craft it at home.
Ingredients (serves 8-10):
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon (optional)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, left 5 mins)
- ¼ cup molasses
- 1 cup mix-ins: chopped walnuts, raisins, or dried cranberries
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a bowl, whisk together flours, baking soda, salt, and cinnamon (if using). Set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy (2-3 mins). Beat in eggs one at a time, then stir in molasses.
- Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined—don’t overmix.
- Fold in walnuts, raisins, or cranberries. Pour batter into the prepared pan.
- Bake 50-60 mins, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.
- Let cool in the pan 10 mins, then transfer to a wire rack to cool completely.
Serve thick slices toasted, slathered with butter or cream cheese—ideal for a cozy breakfast that honors its rugged heritage.