YIELD Makes about 16 (1/2-inch) slices
Traditionally served with Boston baked beans, this contemporary take on a New England classic removes the high-fat ingredients yet results in a bread that is smooth, sweet and buttery.
|1||cup all-purpose flour|
|1||cup graham or rye flour|
|1||cup whole wheat flour|
|1||teaspoon baking soda|
|1||cup light molasses|
|1/2||cup golden or dark raisins|
|1/2||cup chopped walnuts or pecans|
|Reduced-fat or fat-free cream cheese (optional)|
- Preheat oven to 350°F. Spray 9X5-inch loaf pan with nonstick cooking spray. Combine all-purpose flour, graham flour, whole wheat flour, baking soda and salt in large bowl. Add buttermilk and molasses; mix well. Stir in raisins and nuts.
- Spoon batter evenly into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean.
- Transfer pan to wire rack; let stand 10 minutes. Turn bread out onto wire rack to cool completely. Serve at room temperature with cream cheese, if desired.
|Serving Size:||1 slice (1/16 of loaf)|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||15 %|