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Hearty Brown Quick Bread Recipe

"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 YIELD:32 servings


  • 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 1% buttermilk
  • 2 eggs, lightly beaten
  • 1 cup raisins
  • 1/2 cup chopped pecans


  • 1. In a large bowl, stir together the first six ingredients. Stir in buttermilk and eggs just until moistened. Fold in raisins and nuts. Pour into two 9-in. x 5-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional 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.

Reviews for Hearty Brown Quick Bread

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Reviewed 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."

Reviewed 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!"

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