Anadama Bread originated in New England and is a yeast bread made from wheat flour, cornmeal, molasses and a little butter.  Here is the short version of how the name came to be:

"A fisherman, angry with his wife, Anna, for serving him nothing but cornmeal and molasses, one day adds flour and yeast to his porridge and eats the resultant bread, while cursing, 'Anna, damn her.'"

I've used a few different recipes in the past and like tinkering with them.  This time I followed the basic recipe from The Bread Bakers Apprentice with a few little adaptations.  I used half whole-wheat flour and substituted applesauce for the butter.  Most recipes call for corn meal where as this one specified polenta, which gave the bread a bigger cornmeal crunch.  What I didn't like about the BBA recipe was it called for less molasses then most other recipes and I do like my molasses!

Since I was making two loaves I left one plain and added a cinnamon sugar swirl to the second. 

The plain loaf went well with last nights dinner but Wilson and I both preferred the one with the cinnamon swirl.  The hint of sweetness was a great compliment to the molasses and it made a lovely breakfast bread.