Healthy Quick Bread Recipes

From the EatingWell website and Magazine its Healthy Quick Bread Recipes. Delicious and Healthy Quick Bread Recipes with recipes including; Low-Carb Blueberry Muffins, Double-Chocolate Pumpkin Bread, and Corn Muffins. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Quick Bread Recipes
Find healthy, delicious quick bread recipes including cornbread, soda bread, biscuits and muffins.

Healthier recipes, from the food and nutrition experts at EatingWell.


Low-Carb Blueberry Muffins
Just because you're watching carbs doesn't mean you can't have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week......


Double-Chocolate Pumpkin Bread
Pumpkin bread gets a chocolatey makeover in this healthy recipe that has cocoa powder in the batter and is studded with even more chocolate in the form of melty chips. This easy quick bread is so tasty, it could pass as a dessert........


Corn Muffins
Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal........



* Click the link below to get all the Healthy Quick Bread Recipes
http://www.eatingwell.com/recipes/22806/bread/quick-bread/

Healthy Pumpkin Recipes

From the EatingWell website its Healthy Pumpkin Recipes. Step into the Fall Season with tips and recipes for Healthy Pumpkin Recipes! You can find these and more all on the EatingWell website, you can also subscribe to the EatingWell Magazine online. Enjoy!  http://www.eatingwell.com/



Healthy Pumpkin Recipes

Find healthy, delicious pumpkin bread recipes, from the food and nutrition experts at EatingWell.


Pumpkin Bread
Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread. The canned pumpkin helps keep the bread moist and tender. If you like the flavor of pumpkin pie spice, feel free to add a pinch or two to season the bread.....


Orange-Date Pumpkin Muffins
A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor.....


Pumpkin Popovers
Preheating the muffin pan before baking makes these reduced-fat popovers rise to dramatic heights....


* Click the link below to get all the  Healthy Pumpkin Recipes
http://www.eatingwell.com/recipes/18103/bread/pumpkin

Diabetic Dish of the Week - Date-Nut Bread

For this week's Diabetic Dish of the Week, Date-Nut Bread. I've made a version of this and they freeze and reheat perfectly!


Date-Nut Bread

Ingredients

 1 1/2 cups boiling water
 1 8 - ounce package pitted whole dates, snipped
 1 cup all-purpose flour
 1 cup whole wheat flour
 1 teaspoon baking soda
 1 teaspoon baking powder
 1/2 teaspoon salt
 1 egg or 1/4 cup Egg Beater's
 1 teaspoon vanilla
 1/2 cup sliced almonds, toasted and coarsely chopped


Directions

1 - In a medium bowl pour the boiling water over dates. Let stand about 20 minutes or until dates are softened and mixture has cooled slightly.
 2 - Preheat oven to 350 degrees F. Lightly grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. In a small bowl, beat the egg and vanilla with a fork; stir into the cooled date mixture. Add date mixture and almonds to flour mixture; stir until well mixed (mixture will be thick).
3 - Spoon batter evenly into prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap cooled loaf in plastic wrap and store overnight before slicing.
Makes 1 loaf (16 slices).

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 119 cal., 3 g total fat 13 mg chol., 182 mg sodium, 22 g carb, 3 g fiber, 3 g pro.