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Daily Archives: January 23, 2016

Healthy Walnut Raisin Quick Bread

I love to bake, and this healthy walnut raisin quick bread is a favorite of mine.

As a recipe tester, I’ve goofed by cutting back too much on one ingredient or another, but I think I got it just right this time!

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Small Changes for a Healthier Quick Bread

The problem with many quick breads is that they are full of refined grains and added sugar and not much else. That’s why I make quick bread recipes that offer more nutrition and great taste.

I’ve decreased the added sugar by using some applesauce, which also stands in for some of the oil. In addition, applesauce adds natural sweetness, and so do raisins, which also provide fiber.

Walnuts serve up heart-healthy unsaturated fat.  To increase the whole grain content, I used some whole wheat flour in place of some of all-purpose flour and added oats.

Making muffins from the batter instead of baking two loaves of bread is a better way to control portions.  Muffins keep me from going overboard because I limit myself (nearly always!) to one.

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I hope you enjoy this recipe as much I do!

Walnut Raisin Quick Bread

Makes 2 loaves (24 slices or 24 muffins)

2 cups all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 cup one-minute oats, uncooked

¾ cup light brown sugar, packed

1 cup California raisins

1 cup chopped walnuts

2 ½ cups unsweetened applesauce

2/3 cup canola oil

4 large eggs

½ cup 1% low-fat milk

Preheat the oven to 350˚F. Lightly grease and flour two loaf pans.

In a large mixing bowl, combine the flours, baking powder, cinnamon, salt, baking soda, oatmeal, brown sugar, raisins, and walnuts. Stir until well combined.

Place the applesauce, canola oil, eggs, and milk in the bowl of an electric mixer. Blend on high speed until combined, about 1 minute.

Add the applesauce mixture to the flour mixture. Stir until the dry ingredients are moistened.

Fill the loaf pans with the batter, dividing it evenly between the 2 pans. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and allow to cool on a wire rack before slicing.

Per slice or muffin:

226 calories

11 grams fat (1 gram saturated fat)

227 milligrams sodium

30 grams carbohydrate

2 grams fiber

4 grams protein

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