Whole Wheat Quick Bread

Whole Wheat Quick Bread

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From: Diabetic Living Magazine

This simple bread makes a great soup accompaniment or breakfast loaf. White whole wheat flour adds fiber while keeping it light; flaxseeds add fiber and healthy fats. Put a tasty spin on it with one of the variations below.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Nonstick cooking spray
  • 2 cups white whole wheat flour
  • ½ cup ground flaxseeds or flaxseed meal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg, lightly beaten
  • 1½ cups buttermilk
  • ¼ cup vegetable oil
  • 2 tablespoons sugar (see Tips)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat a 9x5-inch loaf pan with cooking spray.
  2. In a large bowl stir together the flour, flaxseeds, baking powder, baking soda and salt. Make a well in center of flour mixture.
  3. In a medium bowl combine the egg, buttermilk, oil and sugar. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread batter in the prepared pan.
  4. Bake 45 to 50 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Remove bread from pan; cool on a wire rack. If desired, wrap and store overnight before slicing.
  • Tips: Sugar Substitute - Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 2 Tbsp. sugar. Nutrition per serving with sugar substitute: Same as above, except 118 cal., 14 g carb. (2 g sugars).
  • Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
  • Variations: Sundried Tomato and Jalapeño Quick Bread: Prepare as directed, except stir 2 cups chopped dried tomatoes (not oil-packed) and 1 fresh jalapeño chile pepper, seeded (if desired) and finely chopped (see Tips) into flour mixture. If desired, top batter in pan with additional jalapeño pepper and dried tomatoes. Bake as directed. Nutrition per serving: Same as above, except 125 cal., 6 g total fat, 167 mg sodium, 16 g carb. (4 g sugars). 1% Vit. A, 3% Vit. C, 5% iron. Nutrition per serving with sugar substitute: Same as above, except 123 cal., 15 g carb. (3 g sugars).
  • Parmesan-Herb Quick Bread: Prepare as directed, except stir ½ cup grated Parmesan cheese, ¼ cup snipped fresh parsley, 1 Tbsp. snipped fresh thyme, and 2 cloves garlic, minced, into flour mixture. Top batter in pan with ¼ cup additional Parmesan cheese. Bake as directed. Nutrition per serving: Same as above, except 136 cal., 6 g total fat, 16 mg chol., 230 mg sodium, 5 g pro., 3% Vit. A, 3% Vit. C, 12% calcium. Nutrition per serving with sugar substitute: Same as above, except 134 cal, (2 g sugars).
  • Chocolate Chip Quick Bread: Prepare as directed, except substitute unsweetened cocoa powder for ⅓ cup of the flour and stir ¼ cup miniature semisweet chocolate pieces into flour mixture. Increase sugar to ¾ cup and add 1 tsp. vanilla to buttermilk mixture. (We do not recommend using a sugar substitute for this variation.) Bake as directed. Nutrition per serving: Same as above, except 164 cal., 7 g total fat (2 g sat. fat), 24 g carb., 13 g sugars, 8% calcium, 5% iron. Exchanges: 0.5 other carb.
  • Cranberry-Walnut Quick Bread: Prepare as directed, except stir ¼ cup each snipped dried cranberries and toasted, chopped walnuts; 1 to 2 tsp. orange zest; and 1 tsp. ground cinnamon into flour mixture. Increase sugar to ¾ cup in buttermilk mixture. (We do not recommend using a sugar substitute for this variation.) Bake as directed. Nutrition per serving: Same as above, except: 169 cal., 7 g total fat, 25 g carb. (3 g fiber, 12 g sugars), 1% Vit. A, 8% calcium. Exchanges: 0.5 other carb. Carb Choice: 1.5

Nutrition information

  • Serving size: 1 slice
  • Per serving: 120 calories; 5 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 4 g protein; 5 mcg folate; 13 mg cholesterol; 3 g sugars; 18 IU vitamin A; 0 mg vitamin C; 73 mg calcium; 1 mg iron; 166 mg sodium; 53 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 fat

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