Nutty Wheat Bread
Yield
1 loafPrep
25 minCook
55 minReady
80 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | cup |
unbleached all-purpose flour
|
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
walnuts
chopped |
|
| ¼ | cup |
brown sugar, light
firmly packed |
*
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
liquid egg substitute
|
|
| 1 | cup |
buttermilk
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 237 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
walnuts
chopped |
|
| 59 | ml |
brown sugar, light
firmly packed |
*
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
liquid egg substitute
|
|
| 237 | ml |
buttermilk
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Coat a 9x5x3 inch loafpan with cooking spray; set aside.
Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
Combine egg substitute, buttermilk, and oil; whisk until blended.
Add to dry ingredients, stirring just until moistened.
Spoon batter into prepared pan.
Bake at 350℉ (180℃) degrees for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove.
