Recipes for Specific Health Condition Healthy Diabetic Recipes Diabetic Breakfast Recipes Diabetic Low-Calorie Breakfast Recipes Whole Wheat Quick Bread 4.5 (2) 2 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Additional Time: 1 hrs 45 mins Total Time: 2 hrs Servings: 16 Yield: 1 loaf Nutrition Profile: Diabetes Appropriate Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 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 1 ½ cups buttermilk ¼ cup vegetable oil 2 tablespoons sugar (see Tips) Directions Preheat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with cooking spray. In a large bowl stir together the flour, flaxseeds, baking powder, baking soda and salt. Make a well in center of flour mixture. 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. 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 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 1/2 cup grated Parmesan cheese, 1/4 cup snipped fresh parsley, 1 Tbsp. snipped fresh thyme, and 2 cloves garlic, minced, into flour mixture. Top batter in pan with 1/4 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 1/3 cup of the flour and stir 1/4 cup miniature semisweet chocolate pieces into flour mixture. Increase sugar to 3/4 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 1/4 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 3/4 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 Print Nutrition Facts (per serving) 120 Calories 6g Fat 15g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 120 % Daily Value * Total Carbohydrate 15g 5% Dietary Fiber 2g 8% Total Sugars 3g Protein 4g 8% Total Fat 6g 7% Saturated Fat 1g 4% Cholesterol 13mg 4% Vitamin A 18IU 0% Vitamin C 0mg 0% Folate 5mcg 1% Sodium 166mg 7% Calcium 73mg 6% Iron 1mg 4% Magnesium 14mg 3% Potassium 53mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved