Dump all the dry ingredients into a mixing bowl. Stir dry ingredients well with a whisk or spatula.

Pour buttermilk and molasses over the top, fold everything together with a spatula until you have a well-mixed sticky (but thick) dough.

Grease the baking dish very well with a neutral oil (I typically use an avocado oil spray). You’ll need to take out the loaf to finish cooling, so don’t skimp. Pour in the dough, smooth the top.

When finished, it should feel firm to the touch and a tester should come out clean.

Once removed from the oven, let the bread sit in the pan for 10 minutes, then loosen the edges of the bread from the baking dish with a knife, and turn out onto a rack or wood cutting board to finish cooling (taking it of the pan out ensures you don’t have soggy corners). Make sure to wait the full ten minutes so that you get the bread out in a clean piece.