Low-Fat Quick Bread with Variations

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These low fat quick breads can use apples, cranberries or molasses chocolate chip for flavoring.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 1/3 cup milk powder
    • 1 cup Stone-Buhr whole wheat flour
    • 2 tsp baking powder
    • 1 cup Stone-Buhr unbleached cookie flour
    • 1/2 tsp baking soda
    • 3 Tbsp oil
    • 2/3 cup sugar
    • 1 cup water
    • 1/2 tsp salt
    • 1 tsp vanilla
    • 1 egg


In a medium bowl, mix all the dry ingredients by hand. In a small bowl, whisk the wet ingredients, and add to the dry ingredients. Stir by hand until just mixed in. The batter will be lumpy. You can use either (1) 9 x 5-inch loaf pan or (2) 31/2 x 71/2 -inch loaf pans. Grease the pans well and add the batter.

Bake at 350°F until a toothpick inserted in the center comes out clean.

The 9" x 5" pan will take 35 to 50 minutes and the 31/2 x 71/2 -inch pans will take 30 to 40 minutes.

Let sit for 10 minutes, then remove from pan and cool on a wire rack.Wrap in plastic. Let sit overnight for a more developed flavor. They freeze beautifully.

Apple Walnut
Substitute 1/3 cup of the white sugar for brown sugar. Add 1/2 tsp. each of cinnamon and nutmeg, and 1 cup of coarse chopped walnuts to the dry ingredients. Add 2 tart apples that have been peeled and finely chopped to the wet ingredients after whisking.

Cranberry Orange Hazelnut
Add 1/2 cup dry cranberries, 1/2 cup coarse chopped hazelnuts, and the grated rind of 1 orange to the dry ingredients.

Molasses Chocolate Chip
Remove 1/3 cup sugar from the dry ingredients. Replace the milk powder with 4 Tbsp. buttermilk powder, add 1 tsp. cinnamon, and 1 cup chocolate chips to the dry ingredients. Add 1/3 cup molasses to the wet ingredients.
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