Warming Molasses quick bread

I was a little hesitant to make this recipe because the taste of molasses kind of turns me off. However I do still have left over molasses from the holidays when I made gingerbread muffins. And if you'll remember (click here to read and be reminded) from my post on molasses, it's very good for you. So instead of making a yeast bread today (I simply did not want to wait the rising time, plus I still have a few bagels from a large last batch), I put this recipe together in one bowl. It was nice and easy, it has a long baking time but when it comes out it's hearty and delicious. Why I like it--The molasses lends a subtle sweetness to the bread that isn’t overpowering or cloying. It is the perfect compliment to soups, salads, and is absolutely sublime when served warm with a little butter, cream cheese, or my favorite on muffiny breads--a slice of cheddar cheese and jam!

Mark Bittman’s Whole Wheat Molasses Quick Bread 
Makes 1 loaf

Ingredients
Pam/veggie spray for greasing pan
1 2/3 cups buttermilk or plain yogurt
2 1/2 cups (about 12 ounces) whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses (I used black strap) 

1/2 teaspoon cinnamon

Method
1. Heat the oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
2. Mix together the dry ingredients. Stir the molasses into the buttermilk or yogurt. Stir the liquid into the dry ingredients (just enough to combine) then pour into the pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from the pan.