Anise Bread

Anise Bread

Sonoran Sweetheart 0

"A dark, slightly sticky, sweet bread. You MUST like the anise flavor to like this bread."
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2 h servings 258 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
  2. Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.
  3. Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.


  • Editor's Note
  • You can use yogurt in place of the buttermilk, or make a buttermilk substitute by mixing 1 1/4 cups of milk with 4 teaspoons of white vinegar and allowing it to stand for 15 minutes.



Wonderful fullbodied taste, if you like rye bread, anise flavor & molasses you will love this bread, will for sure make again. Recipe made 4 mini Pampered Chef loaves and 1 reg. bread pan size l...

This is like gingerbread, a dessert, rather than a quick bread. I replaced the corn syrup with honey. I cut the recipe in half, and spread it in a pie pan instead of baking in a loaf pan. It ba...

It would sure help to know the size of these "three small loaf pans". I have regular size and individual size [mini] loaf pans, but I don't know what small really means.

This bread is fantastic! I did use a few substitutions simply because I didn't have the ingredients on hand--I used all-purpose flour and maple syrup rather than rye flour and molasses--but real...

I replaced the buttermilk with low fat yogurt, the corn syrup with honey, replaced anise with orange peel. It was a hit at a gathering I went to. I served it with whipped butter. It is a little ...