Heres’s a simple wholesome low fat whole wheat quick bread that bakes up moist, dense, and not too sweet. Though delicious at breakfast, I love it served with soup and/or salad at lunch or supper.
I adapted the recipe slightly from The Fannie Farmer Cookbook: Anniversary , where it’s described in the headnotes as “brown as a chestnut, moist, and honest in taste” and from the 10th Edition of the Fannie Farmer Cookbook, where it’s called “Quick Graham Bread.” (When I see the word graham, I immediately think of graham crackers, but whole wheat flour used to be called, “graham flour” so often shows up that way in older cookbooks.)
If your not a fan of whole wheat flour or molasses, this probably isn’t the best bread for you, since the whole wheat flavor really comes through. To keep the PointsPlus value at 4 per slice, I decreased the butter by 1 tablespoon and flour by 1/4 cup, which didn’t seem to change the flavor or texture as far as I could tell.
If you prefer, you could always turn this whole wheat quick bread recipe into muffins. Just divide the batter evenly amongst the cups of a standard muffin tin and bake at 400 degrees for 20 to 25 minutes.
Position an oven rack in the center of the oven and preheat the oven to 375 degrees. Grease a standard 9×5-inch loaf pan. (I coated mine with nonstick cooking spray.
In a large bowl, whisk together the whole wheat flour, white flour, baking powder, baking soda and salt in a large bowl. Add the butter, buttermilk, and molasses and stir until blended.
Scrape the batter into the prepared. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes or so. Remove bread from the pan and place it directly on the wire rack to cool completely.
Nutritional Estimates Per Serving (1 slice): 163 calories, 3.4 g fat, 29.8 g carbs, 0.6 g fiber, 3.7 g protein and 4 Weight Watchers PointsPlus