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November 12, 2006
Carbs Are Great.
I've been craving bread lately. I'm not sure if it's because of the holidays coming up or because I've been running more. Last week I made this banana bread, which is a Cooking Light recipe (big surprise). I made a few alterations to it - I used 3 Tbsp margarine, 2 egg whites and 1 egg and I didn't add the cloves (a little too strong for my tastes). It turned out very yummy - very moist (I think b/c of the yogurt) and very banana-y. One of the best banana bread's I've had.
Banana Bread
1/2 cup sugar
5 tablespoons butter, softened
2 large eggs
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (6-ounce) carton vanilla low-fat yogurt
3/4 cup ripe mashed bananas (about 1 1/2 bananas)
1/4 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture. Fold in bananas and vanilla. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 10 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 204(31% from fat); FAT 7.1g (sat 4.1g,mono 1.9g,poly 0.4g); PROTEIN 4.3g; CHOLESTEROL 58mg; CALCIUM 41mg; SODIUM 428mg; FIBER 1.2g; IRON 1.2mg; CARBOHYDRATE 31g
Today I made this pumpkin bread - I guess I am starting to get into the holiday spirit. After reading the Cooking Light reviews on it, I decided to double the spices since it seemed to be the concensus that it was a bit bland by itself. I again used half egg whites, half whole eggs, 1/4 cup oil and substituted ground ginger for the cloves. It turned out really good - not sure I like the raisins, but the bread is delicious!
Spiced Pumpkin Bread
This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with Baked Apples.
3 cups all-purpose flour (about 13 1/2 ounces)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup dried currants or raisins
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 150(31% from fat); FAT 5.2g (sat 0.5g,mono 3g,poly 1.5g); PROTEIN 2g; CHOLESTEROL 20mg; CALCIUM 18mg; SODIUM 170mg; FIBER 0.9g; IRON 0.9mg; CARBOHYDRATE 24.4g
Posted by Lisa at November 12, 2006 08:09 PM
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