Lemon Orange Walnut Bread
Ingredients:
1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2/3 cup 2% Low-Fat Milk
2 tablespoons Lemon Juice
1 1/2 teaspoons freshly grated Lemon peel
1 1/2 teaspoons freshly grated Orange peel
2 Large Eggs or 1/2 Cup Egg Beater's
3/4 cup Splenda No Calorie Sweetener, Granulated
1/2 cup Blue Bonnet Light Stick Butter, melted
2 teaspoons Vanilla Extract
3/4 cup chopped Walnuts
Directions:
*Preheat oven to 350°F (175°F). Lightly spray an 8 1/2 x4 1/2 x2 1/2-inch loaf pan with vegetable cooking spray.
* Combine both flours, baking powder, and baking soda. Set aside.
*Combine milk, lemon juice, lemon and orange peel. Set aside.
* Beat eggs and SPLENDA® Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium; gradually add melted butter and vanilla, beating until blended, about 1 minute.
* Add flour mixture alternately with milk mixture; beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in nuts. Spoon batter into prepared loaf pan.
* Bake 30 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely.
* Makes 12 servings. Serving Size: 1 (1/2 inch) slice.
Pineapple Zucchini Bread
Lower-sugar pineapple zucchini bread.
Ingredients:
1 cup Vegetable Oil or Extra Virgin Olive Oil
3 Large Eggs or 3/4 Cup Egg Beater's
3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cups Equal Spoonful
1 teaspoon Vanilla Extract
2 cups shredded Zucchini
1 (8 1/2-ounce) can unsweetened Crushed Pineapple in juice, drained
3 cups All-Purpose Flour
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Baking Soda
1 teaspoon Ground Nutmeg
3/4 teaspoon Sea Salt
1 cup raisins
1/2 cup chopped Walnuts
Directions:
* Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
* Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
* Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
* Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
* Makes 2 loaves.
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