Everyone loves bread. All kinds of bread; banana, sweet, and pumpkin; just to name a few. We frown on the professionals telling us to stay away from it.
WELL, do I have good news for you! I have given you 6 homemade bread recipe’s that have under 200 calories each! Yes! Less than 200 calories. Can you believe it? Some of the breads that we have come to know and love, are low in calories. Wow. Go ahead and bake, bake bake; but remember your portions!
***Anytime Sweet Bread***
Yield:
1 Serving
Contains Wheat/Gluten
Vegetarian Friendly
Diabetes Friendly
Nutritional Info: (Per Serving)
Calories: 176
Sodium: 140mg
Total Fat: 1g
Carbs: 40g
Sugars: 24g
Total Fat: 1g
Protein: 3g
Carbs: 40g
Exchanges: Starch: 2.5
Carb Choices: 2.5
Ingredients:
* 1/4 cup cherry juice
* 2 tsp sugar
* 1 tsp cornstarch
* 1/2 cup fresh fruit
* 1 slice bread
Directions:
1. Combine sugar and cornstarch. In a small saucepan, warm juice over medium heat.
2. Add sugar and cornstarch mixture to juice, stirring constantly until slightly thickened. Cool slightly.
3. Place the bread on a small plate and top with fruit. Pour sauce over top and let stand for 1 minute.
***Banana Loaf***
Yield:
16 Servings
Contains Wheat/Gluten
Vegetarian Friendly
Diabetes Friendly
Nutritional Info: (Per Serving)
Calories: 115
Saturated Fat: 1g
Cholesterol: 13mg
Sodium: 145mg
Total Fat: 3g
Exchanges: Fruit: 0.5
Starch: 1
Ingredients:
* 1 cup blueberries
* 1 cup whole-wheat flour
* 3/4 cup flour, all purpose
* 1 tsp baking soda
* 1/2 tsp ground cinnamon
* 1/4 tsp salt
* 1/2 cup oats, rolled, quick cooking
* 3 Tbs margarine
* 1/3 cup sugar
* 1 large egg
* 1 large banana
* 1 Tbs lemon juice
Directions:
1. Preheat oven to 350*F. Spray an 8 1/2×4-inch loaf pan with non-stick spray.
2. Combine both flours, the baking soda, cinnamon, and salt in a large bowl. Stir in the oats.
3. Cream the margarine and sugar in the large bowl of an electric mixer. Beat in the egg; add the bananas and lemon juice. Stir until blended.
4. Add the dry ingredients and mix just until moistened. Gently fold in the blueberries.
5. Pour the batter into the loaf pan and bake for about 1 hour, until an inserted toothpick comes out clean.
6. Let the bread cool in the pan for 10 minutes; turn it out onto a wire rack to cool completely. Wrap and refrigerate several hours before cutting into 16 slices.
***Dried Fruit and Walnut Zucchini Bread***
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Yeild:
16 Servings
Serving Size: 1 slice
Contains Nuts
Contains Wheat/Gluten
Contains Dairy
Contains Egg
Vegetarian Friendly
Nutritional Info: (Per Serving)
Calories: 169
Saturated Fat: 0.5g
Sodium: 235mg
Dietary Fiber: 1g
Cholesterol: 27mg
Total Fat: 4g
Carbs: 31g
Protein: 3.5g
Carb Choices: 2
Ingredients:
* 1 cup packed brown sugar
* 1/4 cup walnuts
* 1 tsp ground cinnamon
* 2 cups flour, all-purpose
* 1 Tbs baking powder
* 1 tsp baking soda
* 1/2 tsp ground nutmeg
* 1/4 tsp salt
* 1/4 tsp ground allspice
* 1 cup zucchini
* 3/4 cup buttermilk, low-fat
* 1/2 cup golden raisins
* 2 Tbs orange peel
* 1 tsp vanilla extract
* 2 large eggs
* cooking spray
Directions:
1. Preheat oven to 350*F.
2. Combine 2 Tbs brown sugar, walnuts, and 1/4 tsp cinnamon in a small bowl. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining brown sugar, remaining 3/4 tsp cinnamon, baking powder, and next 4 ingredients in a large bowl; make a well in center of mixture.
4. Combine zucchini and next 6 ingredients in a medium bowl; add to flour mixture. Stir just until moist.
5. Spoon batter into an 8×4 inch loaf pan coated with cooking spray. Sprinkle walnut mixture evenly over batter.
6. Bake at 350* for 50 minutes or until a toothpick inserted in center comes out almost clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
***Banana Nut Bread***
Yield:
36 Servings
Contains Nuts
Contains Egg
Vegetarian Friendly
Heart – Healthy
Nutritional: (Per Serving)
Calories: 133
Saturated Fat: 1g
Sodium: 138mg
Total Fat: 5g
Cholesterol: 12mg
Ingredients:
* 1 cup bananas
* 1/3 cup buttermilk
* 1/2 cup packed brown sugar
* 1/4 cup margarine
* 1 egg
* 2 cups flour, all-purpose
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup pecans
Directions:
1. Preheat oven to 350*F. Lightly oil two 9×5 inch loaf pans.
2. Stir together mashed bananas and buttermilk; set aside.
3. Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well.
4. Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended.
5. Stir in nuts and turn into prepared pan.
6. Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool for five minutes in pan.
7. Remove from pan and complete cooling on a wire rack before slicing.
***Date-Nut Bread***
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Rest Time: 20 Minutes
Yield:
16 servings
Contains Nuts
Contains Wheat/Gluten
Contains Egg
Vegetarian Friendly
Diabetes Friendly
Nutritional Info: (Per Serving)
Calories: 120
Sodium: 172mg
Dietary Fiber: 3g
Total Fat: 3g
Carbs: 22g
Sugars: 9g
Cholesterol: 13mg
Protein: 3g
Exchanges: Fruit: 0.5
Starch: 1
Carb Choices: 1.5
Ingredients:
* 8 oz dates, pitted and whole
* 1 1/2 cups boiling water
* 1 cup flour, all purpose
* 1 cup whole wheat flour
* 1 tsp baking soda
* 1 tsp baking powder
* 1/2 tsp salt
* 1 egg
* 1 tsp vanilla extract
* 1/2 cup sliced almonds
* Light colored corn syrup
* Sugar, course
Directions:
1. Place dates 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*F. Lightly grease bottom and 1/2 inch up sides of an 8x4x2-in 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 50-55 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. If desired, brush loaf with corn syrup and sprinkle with coarse sugar before slicing.
***Pumpkin-Walnut Biscuits***
Prep Time: 17 Minutes
Cook Time: 26 Minutes
Yield:
Serving Size: 1 biscuit
16 Servings
Contains Nuts
Contains Dairy
Contains Wheat/Gluten
GERD Friendly
Vegetarian Friendly
Nutritional Info: (Per Serving)
Calories: 134
Saturated Fat: 2g
Sodium: 225mg
Dietary Fiber: 1g
Total Fat: 5g
Carbs: 19g
Cholesterol: 10mg
Protein: 3g
Carb Choices: 1.5
Ingredients:
* 2 1/4 cups flour, all-purpose
* 1/3 cup cornmeal
* 2 Tb light brown sugar
* 1 Tb baking powder
* 1/2 tsp salt
* 1/2 tsp ground cinnamon
* 1/3 cup butter
* 1/4 cup walnuts
* 3/4 cup pumpkin, solid pack
* 3/4 cup milk, fat free
* cooking spray
Directions:
1. Preheat oven to 400*
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in Walnuts.
3. Combine pumpkin and mild in a small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times with floured hands. Pat dough into a 9-inch square; cut dough into 16 square biscuits. Place biscuits on a baking sheet coated with cooking spray.
5. Bake at 400* for 23 minutes or until lightly browned. Serve warm.
