Just imagine the comforting aroma of freshly baked bread filling your kitchen—that’s the magic of Anadama bread! This classic New England staple, with its perfect blend of cornmeal and molasses, has been warming homes and hearts for generations. Whether you’re a seasoned baker or just starting out, these 18 wholesome recipes will inspire you to create your own delicious loaves. Let’s get baking!
Vegan Anadama Bread with Flaxseed
Zesty and wholesome, this vegan anadama bread combines cornmeal’s slight crunch with molasses’ deep sweetness. Flaxseed adds nutty flavor and helps bind the dough without eggs. You’ll love its rustic texture and simple preparation.
Ingredients
– For the flax egg: 3 tbsp ground flaxseed, ½ cup warm water
– For the dough: 1 cup warm water (110°F), ¼ cup molasses, 2 tbsp vegetable oil, 3 cups all-purpose flour, ½ cup cornmeal, 2¼ tsp active dry yeast, 1 tsp salt
Instructions
1. Combine 3 tbsp ground flaxseed with ½ cup warm water in a small bowl.
2. Let the flax mixture sit for 5 minutes until thickened to egg-like consistency.
3. Heat 1 cup water to 110°F using a kitchen thermometer for accuracy.
4. Dissolve 2¼ tsp active dry yeast in the warm water.
5. Stir in ¼ cup molasses and 2 tbsp vegetable oil until fully combined.
6. Mix in the prepared flax egg mixture.
7. Gradually add 3 cups all-purpose flour, ½ cup cornmeal, and 1 tsp salt.
8. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
9. Place the dough in a lightly oiled bowl and cover with a damp cloth.
10. Let the dough rise in a warm place for 1 hour until doubled in size.
11. Punch down the risen dough to release air bubbles.
12. Shape the dough into a loaf and place in a greased 9×5-inch loaf pan.
13. Cover the loaf and let rise for 45 minutes until nearly doubled.
14. Preheat your oven to 375°F during the final 15 minutes of rising.
15. Bake the bread for 35-40 minutes until golden brown and hollow-sounding when tapped.
16. Cool the bread completely on a wire rack before slicing.
Dense yet tender, this bread has a satisfying chew with molasses’ caramel notes shining through. The cornmeal provides subtle crunch while flaxseed adds earthy depth. Toast thick slices for breakfast or serve alongside hearty vegetable soups for a complete meal.
Gluten-Free Anadama Bread
Perfect for those avoiding gluten but craving classic bread texture, this Anadama loaf combines cornmeal’s subtle sweetness with molasses’s rich depth. Using a reliable gluten-free flour blend ensures consistent results every time you bake.
Ingredients
- For the cornmeal mixture:
- 1/2 cup yellow cornmeal
- 1 cup boiling water
- For the bread dough:
- 2 1/4 cups gluten-free all-purpose flour blend
- 1/4 cup molasses
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water (110°F)
- 1 tsp sugar
Instructions
- Combine 1/2 cup cornmeal and 1 cup boiling water in a medium bowl, stirring until smooth.
- Let the cornmeal mixture cool to room temperature, about 15 minutes.
- Dissolve 1 tsp sugar in 1/4 cup warm water (110°F) in a small bowl.
- Sprinkle 1 packet active dry yeast over the sugar water and let stand until foamy, about 5-10 minutes.
- Whisk 2 1/4 cups gluten-free flour and 1 tsp salt in a large mixing bowl.
- Add the cooled cornmeal mixture, yeast mixture, 1/4 cup molasses, and 2 tbsp vegetable oil to the flour.
- Mix on medium speed with a paddle attachment for 2 minutes until a sticky dough forms.
- Scrape the dough into a greased 9×5-inch loaf pan, smoothing the top with wet fingers.
- Cover the pan with oiled plastic wrap and let rise in a warm place until doubled, about 60-90 minutes.
- Preheat oven to 375°F during the last 15 minutes of rising time.
- Bake for 35-40 minutes until the internal temperature reaches 200°F and the crust is deep golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Zesty cornmeal crunch contrasts beautifully with the moist, tender crumb that slices cleanly without crumbling. This bread makes exceptional toast that holds toppings perfectly, or try it sliced thick for French toast with maple syrup.
Spiced Anadama Bread with Cinnamon
Warm, fragrant, and deeply comforting, this spiced anadama bread brings New England tradition to your kitchen with a cinnamon twist. Its molasses-sweetened crumb and subtle spice make it perfect for autumn mornings or holiday gatherings. You’ll love how the cornmeal adds texture while the cinnamon perfumes your home as it bakes.
Ingredients
For the Soaker:
– 1/2 cup cornmeal
– 1 cup boiling water
For the Dough:
– 1/4 cup unsalted butter, melted
– 1/2 cup molasses
– 1 tsp salt
– 2 1/4 tsp active dry yeast
– 1/4 cup warm water (110°F)
– 1 tsp granulated sugar
– 3 1/2 cups all-purpose flour
– 2 tsp ground cinnamon
Instructions
1. Combine 1/2 cup cornmeal with 1 cup boiling water in a medium bowl, stirring until smooth.
2. Let the cornmeal mixture cool to room temperature, about 20 minutes.
3. Dissolve 1 tsp sugar in 1/4 cup warm water (110°F) in a small bowl.
4. Sprinkle 2 1/4 tsp active dry yeast over the sugar water and let stand until foamy, about 5-10 minutes.
5. Add melted butter, molasses, and salt to the cooled cornmeal mixture, stirring to combine.
6. Mix in the activated yeast mixture until fully incorporated.
7. Gradually add 3 1/2 cups flour and 2 tsp cinnamon, mixing until a shaggy dough forms.
8. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
9. Place the dough in a greased bowl, turning to coat all sides.
10. Cover the bowl with a damp cloth and let rise in a warm place until doubled, about 1-1.5 hours.
11. Punch down the risen dough to release air bubbles.
12. Shape the dough into a loaf and place in a greased 9×5-inch loaf pan.
13. Cover the pan and let rise until the dough crests the pan rim, about 45-60 minutes.
14. Preheat your oven to 350°F during the final 15 minutes of rising.
15. Bake the loaf for 35-40 minutes until golden brown and internal temperature reaches 190°F.
16. Tip: Tap the loaf bottom—it should sound hollow when fully baked.
17. Immediately remove the bread from the pan and transfer to a wire rack.
18. Let the bread cool completely before slicing, about 2 hours.
Unbelievably moist with a tight, tender crumb, this bread’s molasses depth balances beautifully with the warm cinnamon notes. The cornmeal provides subtle crunch throughout each slice, making it substantial enough for toast yet soft enough for sandwiches. Try it toasted with cream cheese for breakfast or as the base for your favorite turkey sandwich—the spice profile complements both sweet and savory toppings perfectly.
Anadama Bread with Raisins and Walnuts
Once a New England staple, this molasses-sweetened bread gets extra texture from plump raisins and crunchy walnuts. Our version keeps the classic cornmeal base but adds modern precision to ensure perfect results every time. You’ll appreciate how the ingredients come together in this hearty, satisfying loaf.
Ingredients
- For the soaker:
- 1/2 cup cornmeal
- 1 cup boiling water
- For the dough:
- 1/4 cup unsalted butter, melted
- 1/2 cup molasses
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 1 teaspoon salt
- 4 cups all-purpose flour, divided
- 3/4 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Combine 1/2 cup cornmeal and 1 cup boiling water in a large bowl.
- Let the cornmeal mixture cool to room temperature, about 20 minutes.
- Dissolve 2 1/4 teaspoons active dry yeast in 1/4 cup warm water (110°F).
- Add the yeast mixture to the cooled cornmeal.
- Stir in 1/4 cup melted butter, 1/2 cup molasses, and 1 teaspoon salt.
- Mix in 2 cups of all-purpose flour until a shaggy dough forms.
- Knead in the remaining 2 cups flour until the dough becomes smooth and elastic, about 8 minutes.
- Incorporate 3/4 cup raisins and 1/2 cup chopped walnuts evenly throughout the dough.
- Place the dough in a greased bowl and cover with a damp cloth.
- Let the dough rise in a warm place until doubled in size, about 1 hour.
- Punch down the risen dough to release air bubbles.
- Shape the dough into a loaf and place in a greased 9×5-inch loaf pan.
- Cover the pan and let the dough rise again until it crowns above the pan rim, about 45 minutes.
- Preheat your oven to 375°F during the final 15 minutes of rising.
- Bake the loaf at 375°F for 35-40 minutes until the crust is dark golden brown.
- Check for doneness by tapping the bottom—it should sound hollow when fully baked.
- Transfer the bread to a wire rack and let it cool completely before slicing.
Unbelievably moist with a tight, tender crumb, this bread delivers deep molasses flavor punctuated by sweet raisins and toasty walnuts. The cornmeal provides subtle grit that contrasts beautifully with the soft interior. Try thick slices toasted with cream cheese or use it for exceptional French toast that soaks up egg mixture perfectly.
Sourdough Anadama Bread
Nourishing and rustic, sourdough Anadama bread combines cornmeal’s earthy sweetness with tangy sourdough starter. This New England classic gets a fermentation boost for better flavor and texture. You’ll love its golden crust and tender crumb.
Ingredients
For the soaker:
- 1/2 cup cornmeal
- 1/2 cup boiling water
For the dough:
- 1 cup active sourdough starter
- 3 cups bread flour
- 1 1/2 tsp salt
- 1/4 cup molasses
- 2 tbsp unsalted butter, softened
- 1/4 cup warm water (110°F)
Instructions
- Combine 1/2 cup cornmeal with 1/2 cup boiling water in a small bowl.
- Let the cornmeal mixture cool to room temperature, about 30 minutes.
- Mix 1 cup active sourdough starter with the cooled cornmeal mixture in a large bowl.
- Add 1/4 cup molasses and 2 tbsp softened butter to the bowl.
- Gradually incorporate 3 cups bread flour, mixing with a wooden spoon.
- Add 1/4 cup warm water (110°F) to adjust dough consistency if needed.
- Sprinkle 1 1/2 tsp salt over the dough and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap, and let rise at room temperature for 4-6 hours until doubled.
- Punch down the dough and shape into a loaf, placing it in a greased 9×5-inch loaf pan.
- Cover the loaf pan and let rise for 2-3 hours until the dough crests the pan rim.
- Preheat oven to 375°F during the final 30 minutes of rising.
- Bake for 35-40 minutes until the internal temperature reaches 190°F and the crust is deep golden brown.
- Tip: Use an instant-read thermometer to ensure proper doneness without overbaking.
- Tip: The cornmeal soaker prevents grittiness and distributes moisture evenly throughout the loaf.
- Tip: Don’t rush the final rise – proper proofing creates the characteristic open crumb structure.
- Remove bread from oven and transfer to a wire rack to cool completely before slicing.
This bread develops a crackly, golden crust that gives way to a moist, tender crumb with subtle cornmeal texture. The molasses adds deep caramel notes that complement the sourdough’s tang perfectly. Serve thick slices toasted with honey butter or use for exceptional turkey sandwiches.
Maple Anadama Bread
Nostalgic and hearty, this New England classic combines cornmeal’s gritty texture with maple syrup’s gentle sweetness. Anadama bread gets its name from a fisherman’s frustrated wife who tossed cornmeal and molasses together, declaring “Anna, damn her!” The result is a moist, slightly sweet loaf perfect for toast or sandwiches.
Ingredients
For the sponge:
– 1 cup warm water (110°F)
– 2¼ tsp active dry yeast
– ½ cup cornmeal
For the dough:
– ½ cup maple syrup
– 2 tbsp vegetable oil
– 1 tsp salt
– 3-3½ cups all-purpose flour
Instructions
1. Combine 1 cup warm water (110°F), 2¼ tsp active dry yeast, and ½ cup cornmeal in a large bowl.
2. Let the mixture rest for 15 minutes until bubbly and foamy.
3. Stir in ½ cup maple syrup, 2 tbsp vegetable oil, and 1 tsp salt until fully incorporated.
4. Gradually add 3 cups all-purpose flour, mixing until a shaggy dough forms.
5. Knead on a floured surface for 8-10 minutes, adding remaining flour as needed until smooth and elastic.
6. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled.
7. Punch down the dough and shape into a loaf.
8. Place in a greased 9×5-inch loaf pan, cover, and let rise for 45 minutes until cresting the pan rim.
9. Preheat oven to 375°F during the final 15 minutes of rising.
10. Bake for 30-35 minutes until golden brown and internal temperature reaches 190°F.
11. Immediately remove from pan and cool completely on a wire rack before slicing.
A firm crust gives way to a tender, moist crumb with subtle cornmeal texture. The maple syrup provides gentle sweetness without overpowering, making excellent toast that caramelizes beautifully. Try thick slices with sharp cheddar or cinnamon butter for a satisfying treat.
Oatmeal Anadama Bread
This hearty oatmeal anadama bread delivers old-fashioned flavor with modern convenience. The molasses adds rich sweetness while the cornmeal provides subtle crunch. You’ll appreciate its tender crumb and golden crust straight from the oven.
Ingredients
- For the oatmeal mixture:
- 1 cup old-fashioned rolled oats
- 1 cup boiling water
- For the yeast mixture:
- 1/4 cup warm water (110°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- For the dough:
- 1/2 cup yellow cornmeal
- 1/2 cup molasses
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons salt
- 4 cups all-purpose flour
Instructions
- Combine 1 cup rolled oats and 1 cup boiling water in a large bowl.
- Let the oatmeal mixture stand for 15 minutes to soften and cool to lukewarm.
- Dissolve 2 1/4 teaspoons yeast and 1 teaspoon sugar in 1/4 cup warm water (110°F).
- Wait 5-10 minutes until the yeast mixture becomes foamy.
- Add the yeast mixture to the cooled oatmeal.
- Stir in 1/2 cup cornmeal, 1/2 cup molasses, 2 tablespoons melted butter, and 1 1/2 teaspoons salt.
- Gradually mix in 4 cups flour until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl and turn to coat all sides.
- Cover the bowl with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the risen dough to release air bubbles.
- Shape the dough into a loaf and place in a greased 9×5-inch loaf pan.
- Cover the loaf pan and let rise for 45 minutes until the dough reaches the pan’s rim.
- Preheat your oven to 375°F during the final 15 minutes of rising.
- Bake the bread at 375°F for 35-40 minutes until golden brown and hollow-sounding when tapped.
- Remove the bread from the pan immediately and cool completely on a wire rack.
You’ll notice the bread’s moist, dense crumb contrasts beautifully with the crisp cornmeal-flecked crust. The molasses provides deep caramel notes that pair wonderfully with sharp cheddar or sweet preserves. This bread makes exceptional toast that holds up to generous buttering without becoming soggy.
Anadama Bread with Sunflower Seeds
Unbelievably simple yet deeply satisfying, this anadama bread combines cornmeal’s subtle sweetness with sunflower seeds’ nutty crunch. Using molasses for rich color and flavor, it requires minimal kneading and yields a tender crumb. Perfect for sandwiches or toasted with butter.
Ingredients
– For the sponge: 1 cup warm water (110°F), 2 tbsp molasses, 1 packet active dry yeast
– For the dough: 1 cup cornmeal, 3 cups all-purpose flour, 1 tsp salt, ¼ cup sunflower seeds
– For finishing: 1 tbsp melted butter
Instructions
1. Combine 1 cup warm water (110°F), 2 tbsp molasses, and 1 packet active dry yeast in a large bowl.
2. Let the mixture stand for 5 minutes until foamy (tip: water that’s too hot will kill the yeast).
3. Stir in 1 cup cornmeal until fully incorporated.
4. Add 3 cups all-purpose flour and 1 tsp salt to the bowl.
5. Mix until a shaggy dough forms, about 2 minutes.
6. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
7. Incorporate ¼ cup sunflower seeds evenly throughout the dough (tip: lightly toast seeds first for deeper flavor).
8. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour in a warm spot until doubled.
9. Punch down the dough and shape it into a loaf.
10. Place the loaf in a greased 9×5-inch loaf pan.
11. Cover and let rise for 45 minutes until the dough crests the pan’s rim.
12. Preheat the oven to 375°F during the last 15 minutes of rising.
13. Bake for 35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped (tip: internal temperature should reach 190°F).
14. Brush the top with 1 tbsp melted butter immediately after removing from the oven.
15. Cool completely on a wire rack before slicing.
Yield a dense, moist crumb with a crisp, buttery crust that holds up well to slicing. The molasses lends a subtle sweetness balanced by the sunflower seeds’ earthy notes. Try it toasted with avocado or as a base for hearty turkey sandwiches.
Herbed Anadama Bread with Rosemary
Juggling work and family life means I need recipes that deliver big flavor without fuss. This herbed Anadama bread with rosemary fits the bill perfectly, offering a savory twist on a classic New England staple that comes together with minimal effort.
Ingredients
For the sponge:
– 1 cup warm water (110°F)
– 1/2 cup cornmeal
– 2 tbsp molasses
– 2 1/4 tsp active dry yeast
For the dough:
– 2 1/2 cups all-purpose flour
– 1 tsp salt
– 2 tbsp fresh rosemary, finely chopped
– 2 tbsp olive oil
Instructions
1. Combine 1 cup warm water (110°F), 1/2 cup cornmeal, 2 tbsp molasses, and 2 1/4 tsp active dry yeast in a large mixing bowl.
2. Let the mixture sit for 15 minutes until bubbly and foamy.
3. Stir in 2 1/2 cups all-purpose flour, 1 tsp salt, and 2 tbsp fresh rosemary.
4. Mix until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a greased bowl, turning to coat all sides.
7. Cover the bowl with a damp kitchen towel.
8. Let the dough rise in a warm place for 1 hour until doubled in size.
9. Punch down the dough to release air bubbles.
10. Shape the dough into a loaf and place in a greased 9×5-inch loaf pan.
11. Brush the top with 2 tbsp olive oil.
12. Cover the loaf pan and let rise for 45 minutes until the dough reaches the rim.
13. Preheat oven to 375°F during the last 15 minutes of rising.
14. Bake for 30-35 minutes until the crust is deep golden brown and the internal temperature reaches 190°F.
15. Tip: Use an instant-read thermometer to ensure perfect doneness without overbaking.
16. Tip: For a crispier crust, spritz the oven with water during the first 10 minutes of baking.
17. Tip: Fresh rosemary provides the best flavor, but if using dried, reduce to 1 tbsp.
18. Remove the bread from the pan immediately and cool completely on a wire rack.
This bread develops a wonderfully chewy crust with a tender, moist crumb that’s speckled with aromatic rosemary. The subtle sweetness from molasses balances beautifully with the herbal notes, making it perfect for tearing apart warm or toasting thick slices for breakfast. Try serving it alongside hearty soups or using it for exceptional turkey sandwiches.
Anadama Bread with Dried Cranberries
Zesty and wholesome, this Anadama Bread with Dried Cranberries brings New England tradition to your kitchen. Its molasses-kissed crumb and tart fruit create a balanced loaf perfect for any meal. You’ll love the soft texture and subtle sweetness in every slice.
Ingredients
For the soaker:
– 1 cup cornmeal
– 1 cup boiling water
For the dough:
– 1/2 cup warm water (110°F)
– 2 1/4 teaspoons active dry yeast
– 1/2 cup molasses
– 2 tablespoons unsalted butter, melted
– 1 teaspoon salt
– 3 1/2 cups all-purpose flour
– 3/4 cup dried cranberries
Instructions
1. Combine 1 cup cornmeal and 1 cup boiling water in a medium bowl, stirring until smooth. Let cool to room temperature, about 20 minutes.
2. In a large bowl, whisk together 1/2 cup warm water and 2 1/4 teaspoons active dry yeast. Let stand until foamy, about 5 minutes.
3. Add the cooled cornmeal mixture, 1/2 cup molasses, 2 tablespoons melted butter, and 1 teaspoon salt to the yeast mixture. Stir until well combined.
4. Gradually mix in 3 1/2 cups all-purpose flour until a shaggy dough forms.
5. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should spring back when gently poked.
6. Knead in 3/4 cup dried cranberries until evenly distributed throughout the dough.
7. Place dough in a greased bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
8. Punch down dough and shape into a 9-inch loaf. Place in a greased 9×5-inch loaf pan.
9. Cover and let rise until dough crests just above the pan rim, about 45 minutes. Tip: Don’t let it over-rise or the loaf may collapse during baking.
10. Preheat oven to 375°F. Bake for 35-40 minutes until golden brown and internal temperature reaches 190°F.
11. Remove bread from pan immediately and cool completely on a wire rack before slicing. Tip: Cooling prevents a gummy texture.
Moist and slightly dense, this bread features a tender crumb with chewy cranberry pockets. The molasses adds deep flavor while the cornmeal provides subtle grit. Serve thick slices toasted with cream cheese or use for exceptional turkey sandwiches.
Pumpkin Anadama Bread
Dense, moist, and subtly spiced, this pumpkin anadama bread combines New England tradition with autumn flavors. Don’t let the cornmeal fool you—it adds delightful texture without overwhelming sweetness. Perfect for breakfast or as an afternoon snack with coffee.
Ingredients
For the wet ingredients:
– 1 cup pumpkin puree
– 1/2 cup molasses
– 1/4 cup warm water (110°F)
– 1/4 cup unsalted butter, melted
– 1 large egg
For the dry ingredients:
– 2 1/2 cups all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup brown sugar
– 2 tsp instant yeast
– 1 tsp salt
– 1 tsp cinnamon
– 1/2 tsp nutmeg
Instructions
1. Combine warm water, molasses, and instant yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Tip: Water temperature is critical—use a thermometer to ensure 110°F for proper yeast activation.
3. Add pumpkin puree, melted butter, and egg to the yeast mixture. Whisk until fully combined.
4. In a separate bowl, mix all-purpose flour, cornmeal, brown sugar, salt, cinnamon, and nutmeg.
5. Gradually add dry ingredients to wet ingredients, stirring with a wooden spoon until a shaggy dough forms.
6. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic.
7. Tip: Dough should spring back when poked—if sticky, add 1 tbsp flour at a time.
8. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled.
9. Punch down dough and shape into a 9×5-inch loaf pan.
10. Cover and let rise for 45 minutes until dough reaches 1 inch above pan rim.
11. Preheat oven to 350°F during the last 15 minutes of rising.
12. Bake for 45-50 minutes until internal temperature reaches 190°F.
13. Tip: Use an instant-read thermometer for accuracy—undercooked bread will sink after cooling.
14. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy this bread sliced thick and toasted with butter—the cornmeal provides a pleasant crunch against the soft, spiced crumb. Excellent when served alongside chili or transformed into French toast with maple syrup.
Anadama Bread Pudding with Caramel Sauce
Zesty anadama bread transforms into a comforting dessert when baked with rich custard and topped with homemade caramel. This recipe uses day-old bread for better texture absorption and creates a perfect balance of sweet and savory flavors. The caramel sauce adds a glossy finish that elevates this classic New England treat.
Ingredients
– For the bread pudding:
– 6 cups cubed day-old anadama bread (1-inch pieces)
– 2 cups whole milk
– 3 large eggs
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 2 tbsp unsalted butter (melted)
– For the caramel sauce:
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup heavy cream
– 4 tbsp unsalted butter
– 1/2 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F.
2. Grease an 8×8-inch baking dish with 1 tablespoon of the melted butter.
3. Arrange the cubed anadama bread evenly in the prepared baking dish.
4. Whisk together the milk, eggs, 1/2 cup sugar, 1 teaspoon vanilla extract, cinnamon, and 1/4 teaspoon salt in a medium bowl until fully combined.
5. Pour the custard mixture evenly over the bread cubes.
6. Press down gently on the bread with a spatula to ensure all pieces are submerged.
7. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
8. Drizzle the remaining 1 tablespoon of melted butter over the top.
9. Bake for 45-50 minutes until the top is golden brown and the center is set.
10. While the pudding bakes, combine 1 cup sugar and 1/4 cup water in a heavy-bottomed saucepan over medium heat.
11. Cook the sugar mixture without stirring until it turns amber-colored, about 8-10 minutes.
12. Carefully whisk in the heavy cream (the mixture will bubble vigorously).
13. Add the 4 tablespoons butter and continue whisking until smooth.
14. Remove from heat and stir in the 1/2 teaspoon vanilla extract and 1/4 teaspoon salt.
15. Let the caramel sauce cool slightly before serving.
16. Remove the bread pudding from the oven and let it rest for 10 minutes.
Rich custard soaks into the cornmeal-kissed bread, creating a tender interior with crisp edges. The caramel sauce provides a buttery counterpoint to the bread’s subtle molasses notes. Serve warm with extra sauce drizzled over top, or try it with a scoop of vanilla ice cream for contrast.
Summary
Overall, these 18 classic Anadama bread recipes offer wholesome goodness perfect for any home baker. From traditional molasses-sweetened loaves to creative variations, there’s something delicious for everyone to try! We’d love to hear which recipes become your family favorites—please share your thoughts in the comments below and pin your top picks to Pinterest for easy reference. Happy baking!
