• 2 1/2 cups whole-wheat flour (preferably whole-wheat pasty flour, but regular whole-wheat flour is OK)
• 1/2 teaspoon cinnamon
• 2 teaspoons baking powder
• 2 beaten eggs
• 1/4 cup oil
• 1/4 cup molasses
• 3 tablespoons honey
• 1 teaspoon grated orange rind
• 3/4 cup milk
• 1 cup raisins
• 1/2 cup to 1 cup chopped walnuts

(This is the usual quick-bread, muffin or pancake procedure, wherein you mix the wets, mix the dries, then mix them together.)

Beat the wet ingredients together.

Mix the dry ingredients together.

Mix the wets with the dries and stir until combined. Add the raisins and nuts. The mixture will be stiff.

Put the mixture into the loaf pan, smooth off the top with a spoon and bake at 350 F for 30 minutes. Test with a toothpick: if it comes out clean, the bread should be done (unless you hit a raisin, in which it isn't going to come out clean whether the bread is done or not). But anyway, it will be nice and brown and smell done when it's done. Let cool on a rack. This keeps well for several days, refrigerated, if it lasts that long.