Sweet and Savory Saturday


Fresh Rhubarb and plump raisins add sweet tang to this spice bread.

I love to bake, especially when I can get some of the ingredients fresh from my own garden.  I planted rhubarb last year with the intent to use it to make strawberry rhubarb pie.  But, when it grew back this year, I was in the mood for something else.  I thought that its use in a spice bread would compliment the flavorful undertone of this baked good. I also chose to add plump raisins to provide a sweet balance and textural interest.

I wanted my sweet bread to be on the healthier side, therefore, I chose to use unbleached whole-wheat white flour.  I used egg whites instead of whole eggs and chose to use only 1 TBS of canola oil, but added reduced-fat dried buttermilk powder to add a rich flavor.

Here is the recipe that I came up with:

Rhubarb Spice Bread with Raisins:

Ingredients

2 1/2 cups unbleached whole-wheat white flour

3/4 cup brown sugar (dark will provide or more robust flavor, light will give a milder taste)

1/4 cup reduced-fat dried buttermilk powder

1 tsp baking powder

1/2 tsp baking soda

1/2 TBS ground cinnamon

1/4 tsp ground nutmeg

1 TBS white sugar (to be used when boiling rhubarb)

1 TBS turbinado sugar (to be sprinkled on bread batter before placing in oven)

1 1/2 cups cut rhubarb

3/4 cup plump/large raisins

1 TBS canola oil

1 tsp vanilla

1/2 cup egg whites

1 1/4 cups water

Preparation

Preheat oven to 375 degrees Fahrenheit.  Place cut rhubarb in a medium sauce pan and add just enough cold water to cover the rhubarb.  Add white sugar and cook on medium-high heat until the boiling point is reached.  Reduce heat and let simmer for 1-2 minutes.  Remove from heat, drain, and set aside.  Combine dry ingredients in a large bowl and set aside.  Cream egg whites, brown sugar, and oil on low speed.  Add vanilla.  Add egg white mixture and 1 cup of water to the dry ingredients. Blend on low speed until just combined.  Fold in drained rhubarb and raisins. Place in well-greased (can use nonfat cooking spray) 9 inch loaf pan and sprinkle with turbinado sugar.  Bake for 25 minutes or until done.  Let cool on baking rack or serve warm.

Serving suggestions:

  • Serve as a breakfast bread with butter or margarine
  • Serve with lemon curd for a snack
  • Serve with a scoop of low-fat vanilla ice cream or frozen yogurt for a nice dessert

Healthy, hearty snack

Great for breakfast or for dessert after dinner, this sweet bread tastes good any time.

Try this recipe then come back and let us know how it turned out!

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1 Comment

Filed under baked goods, healthy food, low-fat, Recipes, snacks, whole grains

One response to “Sweet and Savory Saturday

  1. Pingback: Tweets that mention Sweet and Savory Saturday « Healthandfoodforum's Blog -- Topsy.com

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