Whole Wheat Raisin And Nut Quick Bread
A hearty whole wheat quick bread packed with raisins and nuts, featuring warm cinnamon and nutmeg flavors, perfect for breakfast or snack times.
Ingredients
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Grease a loaf pan and line it with waxed paper.
- Mix all ingredients except raisins and nuts in a large bowl.
- Add the raisins and chopped nuts to the mixture and stir to combine.
- Pour the batter into the prepared loaf pan.
- Bake for 1 hour until a toothpick inserted into the center comes out clean.
- Turn the bread onto a rack to cool before slicing.
Tips & Substitutions
For a lighter texture, consider sifting the whole wheat flour before measuring. You can substitute maple syrup for honey if you prefer a different sweetness. To enhance flavor, add a pinch of nutmeg or vanilla extract. If you don't have skim milk, any milk variety will work, including almond or oat milk. For added crunch, try using a mix of walnuts and pecans.
Serving Suggestions
This whole wheat raisin and nut quick bread pairs beautifully with a spread of cream cheese or butter. Enjoy it alongside a cup of tea or coffee for breakfast or a snack. For a heartier meal, serve it with a side of yogurt and fresh fruit. It also complements dishes like Mimi'S Cornbread at brunch gatherings.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice the bread and warm it in a toaster or oven until just heated through, enhancing its fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Raisin And Nut Quick Bread contains roughly 680 calories, with 11g protein, 84g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (39% of the Daily Value), iron (25% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium. 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 all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour, but the bread will have a different texture and flavor. Whole wheat flour adds a nuttier taste and denser structure. If you opt for all-purpose flour, consider adding a bit of wheat germ for added nutrition.
How can I make this recipe vegan?
To make this quick bread vegan, replace honey with agave syrup or maple syrup and use a plant-based milk like almond or coconut milk. You can also substitute the melted butter with coconut oil or a vegan butter alternative, ensuring a delicious and moist bread without animal products.
What variations can I try with this recipe?
Feel free to experiment by adding different nuts, such as almonds or hazelnuts, or incorporating seeds like chia or flaxseeds for added nutrition. You can also mix in dried fruits like cranberries or apricots for extra sweetness. For a chocolate twist, consider folding in dark chocolate chips.
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).