Wednesday, March 3, 2010

Honey Nut Bread

Most of my quick breads have way too much sugar in them but I love making them and my daughters love eating them, so I've been doing some searching for healthier versions of quick breads. I found a recipe in my Joy of Cooking cookbook called Nut Bread with the alternative of using honey instead of sugar. I also substituted most of the flour for whole wheat and I added raisins. This is just a good all-purpose quick bread that you could add all kinds of ingredients to, such as dried cranberries, orange or lemon zest, almonds, almond extract, etc. This bread is a good substantial bread that I feel good enough about to eat for breakfast with my coffee. It even stood up to the toaster, which most quick breads do not. I'm confident it freezes well, too.

Honey Nut Bread

1/2 cup unbleached flour
1 cup whole wheat flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 (or less) cup honey
1 egg, lightly beaten
1 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
3/4 cup walnuts or pecans
3/4 cup raisins

Butter or spray a 9 x 5-inch loaf pan. Preheat the oven to 350 degrees. In a medium bowl whisk until blended the flour, baking soda, baking powder, and salt. In a separate bowl, beat the liquid ingredients together. Add the nuts and fruit, if using. Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool slightly, then turn out onto a cooking rack until cool. Makes 1 loaf.

I'm participating in the Ultimate Recipe Swap and Foodie Friday this week.