Nutritious Breakfast Bread
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| ⅔ | cup |
milk, skim, (non fat) powder
|
|
| ⅓ | cup |
oatmeal
|
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
peanuts
chopped |
|
| ¼ | cup |
walnuts
chopped |
|
| ½ | cup |
raisins, seedless
|
|
| ⅓ | cup |
prunes
chopped |
*
|
| 3 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
molasses
|
|
| ¾ | cup |
orange juice
|
|
| 1 | cup |
bananas
mashed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 158 | ml |
milk, skim, (non fat) powder
|
|
| 79 | ml |
oatmeal
|
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
peanuts
chopped |
|
| 59 | ml |
walnuts
chopped |
|
| 118 | ml |
raisins, seedless
|
|
| 79 | ml |
prunes
chopped |
*
|
| 3 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
molasses
|
|
| 177 | ml |
orange juice
|
|
| 237 | ml |
bananas
mashed |
|
Directions
Preheat oven to 325℉ (160℃).
Combine flour, salt, baking powder, baking soda, milk, oats, sugar, nuts, raisins and prunes in large bowl.
Blend with fork. Beat eggs until foamy.
Add oil, molasses, juice and bananas. Add mix to dry ingredients.
Pour into 2 8 x 4 inch greased loaf pans.
Bake at 325℉ (160℃) one hour ( for muffins, grease tins and fill ⅔ full, bake 350℉ (180℃) for 20 minutes)
Cool slightly before removing from pan.
You may substitute raw chopped apples, grated carrots, applesauce or grated zucchini for bananas.
