Fred'S Whole Wheat Honey Bread
A hearty whole wheat honey bread with nuts and raisins, offering a mildly sweet flavor perfect for breakfast, snack, or tea time, appealing to health-conscious bakers.
Ingredients
Instructions
- In a mixing bowl, stir together the whole wheat flour, baking powder, baking soda, and salt.
- Combine the beaten egg, buttermilk, honey, and melted butter or margarine in a separate bowl.
- Add the wet ingredients to the dry ingredients; stir just until moistened. Fold in the chopped walnuts and raisins.
- Turn the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) until done, approximately 50 to 60 minutes.
- Remove from the pan and cool on a wire rack.
Tips & Substitutions
For a lighter texture, consider substituting half of the whole wheat flour with all-purpose flour. You can also replace the walnuts with pecans or omit them entirely if you're nut-free. If you prefer a sweeter bread, increase the honey to 1/3 cup. This recipe is great for experimenting, similar to Donna'S Zucchini Bread, where you can add your favorite mix-ins.
Serving Suggestions
Serve this whole wheat honey bread warm with a pat of butter or a drizzle of honey for a delightful breakfast or snack. It pairs beautifully with coffee or tea. Consider serving it alongside a fresh fruit salad or yogurt for a balanced meal. This bread also makes a wonderful base for French toast, adding a nutritious twist to your brunch.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice the bread and freeze it in a resealable bag for up to 3 months. To reheat, simply toast slices or wrap in foil and warm in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fred'S Whole Wheat Honey Bread contains roughly 2597 calories, with 45g protein, 515g carbohydrates, and 62g fat. It is an excellent source of calcium (92% of the Daily Value), protein (91% of the Daily Value), and dietary fiber (89% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk. To mimic buttermilk's acidity, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5-10 minutes before using. This will help achieve a similar texture and flavor in your bread.
Is it possible to make this bread vegan?
Absolutely! To make this recipe vegan, substitute the beaten egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a non-dairy milk alternative, such as almond or soy milk, in place of buttermilk. Use a plant-based butter substitute for the melted butter.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the bread is ready. If it comes out wet with batter, continue baking for a few more minutes, checking periodically to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).