Anadama Quick Bread

This traditional New England bread is usually made with yeast, but combing through old recipes, I found a quick version. Anadama was a staple for the colonial home baker who had cornmeal mush and molasses as daily fare. The melted butter was brushed on with a clean feather, a common tool in the early American baker’s kitchen. This bread is a wonderful surprise—one of the best breakfast breads, nutritious, and it tastes ever so good. Eat it fresh or gently toasted.