Yield: 1 loaf.
2¾ cups whole-wheat flour
⅓ cup all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
⅔ cup rolled oats
2 large eggs
2 teaspoons vegetable oil, plus more for the pan
½ cup blackstrap molasses
2 cups buttermilk
Topping:
¼ cup rolled oats
¼ cup roasted, salted sunflower seeds, hulled
Preheat the oven to 325°. Line a 9 x 5 x 3-inch loaf pan with parchment paper or grease it with vegetable oil.
In a large bowl, whisk the flours, baking soda, salt, and oats. In another bowl, beat the eggs with the oil. Add the molasses and mix well.
Pour the wet mixture into the flour mixture and mix gently. Add the buttermilk and mix until all ingredients are just combined. Scrape the batter into the prepared pan and smooth the top with a wet spoon. Sprinkle with rolled oats and sunflower seeds.
Bake for 1 hour or until an inserted toothpick comes out clean. Let sit on a wire cooling rack for 10 minutes before removing from pan.
Serve on molasses soda bread or roasted veggies.
Yield: ⅔ cup.
1 stick unsalted butter, softened
4 tablespoons molasses
¼ teaspoon salt
Mix all ingredients on medium speed until well blended. Store at room temperature until ready to use.
print it
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
