Low-fat and low-calorie brown bread is made with graham cracker crumbs, molasses, buttermilk, and raisins for a healthy tasty treat.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 cup plus 4 teaspoons graham cracker crumbs (divided use)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1 large egg
- 1/3 cup dark molasses
- 1 cup fat-free buttermilk
- 1 cup raisins
Preparation:
Preheat oven to 350 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 4 teaspoons crumbs.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, nutmeg, and salt in large bowl, stirring with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add 1 cup graham crumbs. Beat until well combined (about 2 minutes). Add egg, and beat 1 minute. Add molasses, and beat until well combined.
Beating at low speed, add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat just until blended. Stir in raisins. Pour batter into prepared pan.
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Makes 12 servings
Per Serving: Cal 180 (27% fat) Fat 5 g (3 g sat) Fiber 1 g Chol 29 mg Sodium 319 mg Carb 31 g Calcium 54 mg
Source: Cooking Light Annual Recipes 2003 (Oxmoor House)
Reprinted with permission.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, nutmeg, and salt in large bowl, stirring with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add 1 cup graham crumbs. Beat until well combined (about 2 minutes). Add egg, and beat 1 minute. Add molasses, and beat until well combined.
Beating at low speed, add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat just until blended. Stir in raisins. Pour batter into prepared pan.
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Makes 12 servings
Per Serving: Cal 180 (27% fat) Fat 5 g (3 g sat) Fiber 1 g Chol 29 mg Sodium 319 mg Carb 31 g Calcium 54 mg
Source: Cooking Light Annual Recipes 2003 (Oxmoor House)
Reprinted with permission.
