No-Fat Brown Bread
A wholesome, no-fat brown bread with rich molasses flavor and chewy raisins, perfect for healthy snacking or breakfast for those seeking a low-fat option.
Ingredients
Instructions
- Mix all the ingredients well in a bowl.
- Line the bottom of a 4-cup glass measuring cup with wax paper.
- Spoon half of the batter into the prepared cup.
- Cover the cup with plastic wrap, cutting slits in it for venting.
- Microwave on Medium power for 3 minutes.
- Rotate the cup 1/2 turn and microwave for another 2 1/2 to 3 minutes.
- Do not overcook; the bread is done when the center springs back when lightly touched.
- Let the loaf stand for 10 minutes before removing.
- Remove the bread from the cup and repeat the process with the remaining batter to make a second loaf.
Tips & Substitutions
For a sweeter bread, consider adding a tablespoon of brown sugar or honey. You can substitute half of the raisins with chopped nuts for added texture, or use dried cranberries for a tart twist. If self-rising flour is unavailable, combine all-purpose flour with baking powder and salt. Ensure the buttermilk is at room temperature for better mixing.
Serving Suggestions
This no-fat brown bread pairs beautifully with a warm bowl of soup or a salad. Spread a little honey or jam on top for a sweet treat, or serve alongside a hearty dish like Green Beans Casserole. It also makes a great base for open-faced sandwiches or toast.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply microwave slices for 10-15 seconds or warm them in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No-Fat Brown Bread contains roughly 996 calories, with 25g protein, 208g carbohydrates, and 9g fat. It is an excellent source of iron (53% of the Daily Value), protein (49% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of calcium. It also contributes 11g of dietary fiber toward your daily target.
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 flour instead of self-rising flour?
Yes, you can use regular all-purpose flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour used. This will help the bread rise properly.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles slightly.
How can I tell when the bread is done cooking?
The bread is done when the center springs back when lightly touched. Additionally, you can insert a toothpick into the center; if it comes out clean, the bread is ready. Be careful not to overcook it, as it can become dry.
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).