Molasses and brown sugar (or coconut sugar) give this hearty bread its sweet, rich flavor. Brown Bread with a piping hot bowl of soup or stew, or a meal of sausage and baked beans hits the spot when the weather turns cold.
If you like the traditional addition of raisins in your brown bread, soak ½ cup raisins in enough warm water to cover for 10 minutes, then drain and stir into bread just before baking.
Slice this round loaf into wedges to serve. Leftovers make the best gluten-free breakfast the next morning, heated slightly and served with butter and a piping hot cup of coffee or tea.
This bread freezes well, too. Wrap securely and freeze up to 1 month.