There is something about this brown bread that got me thinking of Christmas. So when it was done, I found myself making these mini bread servings topped with tomato, cheese and a pickled cucumber . I couldn't wait to have my fill of it. It was tasty, comforting and my mouth begged for more.
A Healthy Brown Bread Recipe
Now, the first time I saw the recipe for this bread I felt I had to make it - there was no sugar, and it had the smooth creaminess of buttermilk. This bread is a healthy option for the bread-lover and the fitness fanatic.
For this reason I invite you to try the recipe below. Of course, I made adjustments to the original (it was posted in one of my E-book giveaways, My Life My Diet). Of course you'll have to subscribe to get it. Another recipe from the book was the sugarless (fruit) cake, and you all know how that one went down. I tell you these are two recipes I will definitely make this Christmas, mostly because they are tasty and quick to prepare.
So here is another quick and easy recipe for the health conscious.
Brown Bread Recipe
Preheat oven to 325 degrees F
Mince the raisins.
Beat together the eggs, vanilla extract, buttermilk and oil.
Sift the flour and add the cinnamon, nutmeg and baking powder. Mix well and add the liquid mixture to make a soft dough.
Stir well in the minced raisins.
Pour into a greased pan and bake for 35 to 45 minutes or till brown.
Allow to cool before serving.
- Bundt or tube pan
- 1 cup white flour
- 2 cup whole wheat flour
- 1 cup buttermilk
- 1 cup minced raisins
- 2 tsp. baking powder
- 1 teaspoon baking soda
- ½ cup coconut oil
- 1 teaspoon cinnamon
- ½ tsp. nutmeg
- 2 eggs
- ½ tsp. vanilla extract
- Preheat oven to 325 degrees F.
- Mince the raisins. Beat together the eggs, vanilla extract, buttermilk and oil.
- Sift the flour and add the cinnamon, nutmeg and baking powder. Mix well and add the liquid mixture to make a soft dough. Stir well in the minced raisins.
- Pour into a greased pan and bake for 35 to 45 minutes or till brown. Allow to cool before serving.
Note: You should note that more buttermilk can be added to this recipe. The original at has much as 3 cups of buttermilk. The bread has more moisture with more buttermilk, but I prefer 1 cup of buttermilk.
Don't forget to leave your comments about this brown bread recipe in the comment box below.
Ah gone again 🙂