Robert Redford'S Whole Wheat Quick Bread
A hearty whole wheat quick bread with walnuts and raisins, offering a slightly sweet and nutty flavor. Perfect for breakfast, snacks, or a wholesome treat.
Ingredients
Instructions
- Combine the beaten egg with buttermilk, molasses or honey, and melted butter in a mixing bowl.
- In a separate bowl, mix together the whole wheat flour, baking soda, salt, and baking powder.
- Stir the dry ingredients into the wet mixture until just combined.
- Fold in the chopped walnuts and raisins.
- Spoon the batter into two small, greased loaf pans or one large loaf pan.
- Bake at 400°F (200°C) for 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a slightly sweeter loaf, consider increasing the molasses or honey to 4 tablespoons. If you want a nut-free version, simply omit the walnuts or substitute with sunflower seeds. Make sure not to overmix the batter, as this can lead to a dense loaf. Using fresh ingredients will yield the best flavor.
Serving Suggestions
This whole wheat quick bread pairs beautifully with butter and honey or your favorite jam for a delightful breakfast. Serve it alongside soups or salads for lunch, or enjoy it as a snack with a cup of tea. For a comforting dessert, serve it with a scoop of ice cream or alongside My Favorite Dessert.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months. To reheat, simply toast slices or warm in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Robert Redford'S Whole Wheat Quick Bread contains roughly 1137 calories, with 9g protein, 193g carbohydrates, and 39g fat. It is an excellent source of calcium (62% of the Daily Value), potassium (52% of the Daily Value), and iron (48% of the Daily Value), and a good source of protein. 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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and flavor will differ. Whole wheat flour provides more fiber and a nuttier taste. If using all-purpose flour, consider adding a tablespoon of wheat germ for added nutrition.
How can I make this bread vegan?
To make this bread vegan, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter substitute. Ensure the molasses or honey is replaced with maple syrup or agave nectar for a fully vegan option.
Can I add other fruits or nuts to the recipe?
Absolutely! Feel free to add dried cranberries, chopped apples, or even chocolate chips for a twist. You can also substitute walnuts with pecans or almonds based on your preference. Just keep the total amount of add-ins around 1 cup to maintain the texture.
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).