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20 minute dinner recipes

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Berry-Almond Quick Bread

http://www.eatingwell.com/recipes/berry_almond_quick_bread.html

From EatingWell:  October/November 2005

This wholesome quick-bread recipe is just what you need; whatever berries you have on hand go into a versatile, whole-grain buttermilk batter that can be baked into muffins, loaves or even doughnutlike mini Bundts.

12 servings | Active Time: 25 minutes | Total Time: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini loaves), 2 1/4 hours (large loaf), including c

Ingredients

Preparation

  1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.
  3. Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined.
  4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional almonds, if desired.
  5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Nutrition

Per serving : 220 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 41 mg Cholesterol; 33 g Carbohydrates; 6 g Protein; 3 g Fiber; 183 mg Sodium; 81 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carb, 1 fat

Tips & Notes