Fig, Date, and Walnut Quick Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Dried fruits like figs and dates are good sources of potassium and fiber. Here they're paired with heart-healthy walnuts and a mixture of whole wheat and white flours. One slice of this sweet, rich bread adds a generous 227 milligrams of potassium to your daily tally. Ingredients:
3/4 cup low-fat buttermilk |
1/2 teaspoon finely grated lemon rind |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
2/3 cup chopped dried figs |
1/3 cup chopped pitted dates |
1/2 cup packed brown sugar |
2 tablespoons canola oil |
2 large eggs |
3/4 cup whole wheat flour (about 3 1/2 ounces) |
3/4 cup all-purpose flour (about 3 1/3 ounces) |
1 1/2 teaspoons baking soda |
1/8 teaspoon salt |
cooking spray |
1/3 cup chopped walnuts |
Directions:
1. Preheat oven to 350°.
2. Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil). Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens.
3. Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture.
4. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnuts evenly over batter. Bake at 350° for 40 minutes 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 a wire rack.
|
|