Hearty Brown Quick Bread

Name: Hearty Brown Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 loaves (16 slices each).
Ingredients: 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

"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.

Ingredients

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

Directions

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.

Originally published as Hearty Brown Quick Bread in Light & Tasty February/March 2002

Reviews

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Average Rating:

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!