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Hearty Brown Quick Bread

"Not only is this bread high in fiber and low in fat, but it's moist, rich, delicious and filling," assures Susan Lane of Waukesha, Wisconsin. Sweet plump raisins and crunchy pecans make this whole wheat loaf an instant favorite.
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 4 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups buttermilk
  • 2 eggs, lightly beaten
  • 1 cup raisins
  • 1/2 cup chopped pecans


  • In a large bowl, combine the flours, sugars, baking soda and salt. Stir in buttermilk and eggs just until moistened. Fold in raisins and nuts.
  • Pour into two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 slice: 183 calories, 2g fat (0 saturated fat), 14mg cholesterol, 187mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 3 starch.

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  • kcsings2much
    Dec 8, 2012

    Loved how quick this was to make. I added 2 teaspoons of cinnamon and 1/4 teaspoon of nutmeg. Also used soymilk with apple cider vinegar in place of the buttermilk and eliminated the nuts. It was delicious warm with butter or toasted with peanut butter. My picky two year old loved it.

  • PastorsWife7
    Jan 3, 2012

    Great tasting quick bread. The only change I made was to replace the buttermilk with my homemade kefir. It turned out wonderfully! This bread freezes well. We enjoy eating this with cream cheese on it. Thank you for sharing the recipe!

  • RHeslop27
    May 30, 2010

    No comment left

  • aubdaub5
    Jun 8, 2009

    No comment left