Asorted Fruit Quick Bread
... Healthy Bread Recipe #1


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Benefits of This Healthy Bread Recipe
Interesting flavor and nicely textured, this bread is excellent for toast, and makes an attractive gift. An easy bread to make.

Ingredient1/2 cup fat-free liquid egg substitute
1/4 cup granulated sugar
1 tablespoon nonfat liquid margarine
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
3/2 teaspoon double-acting baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon salt
10 ounces fruit bits mix (containing apricots, peaches, apples, and raisins)
1 cup warm water

Presoak the dried fruit in warm water for 30 minutes; drain and reserve water for later use.
Line a 9 x 5 x 3 bread pan with parchment paper and spray with nonstick cooking spray. With an electric mixer, beat egg substitute and sugar until they are light and fluffy. Sift flours, baking powder, cinnamon, ginger, and salt together. Add flour mixture along with the nonfat liquid margarine to the eggs and sugar. Add all the dried fruit, and fold in all ingredients gently until just blended (do not overwork the batter). If the bread batter is very stiff, add a little of the reserved water, about V4 cup. Pour into the prepared pan and bake in a preheated 3500 F oven for 30-40 minutes. Cooking times vary among different ovens, so after the time is up, insert a toothpick into the br~ad. If the toothpick comes out clean, the bread is done; if not, bake a little longer. Cool slightly in the pan, then remove the loaf to a rack to finish cooling.

MAKEs 1 LOAF (APPROXIMATELY 16 SLICES)

Serving size 1 slice; Calories 102; Grams fat 0.238; % of calories fat 2; Beta-carotene 554 IU; Lutein and zeaxanthin 0 mcg; Vitamin C 0.650 mg; Vitamin E less than 1 IU; Zinc 0.322 mg; Selenium 0.001 mcg; Manganese 0.253 mg




Sweet Potato Muffins
... Healthy Bread Recipe #2


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Benefits of This Healthy Bread Recipe
These muffins have a beautiful color, and a lovely aroma when cooking. IOu can substitute pumpkin for the sweet potato with very good results. A high source of beta-carotene, these muffins are a great way to start any day for nourishment and flavor.

Ingredients1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup firmly packed brown sugar 2 teaspoons double-acting baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1 teaspoon salt
1 cup cooked mashed sweet potato or pumpkin
1/2 cup skim milk
1/4 cup nonfat egg substitute
1 tablespoon canoIa oil
3/4 cup raisins (optional)

Preheat oven to 3500 F. Prepare muffin pans with nonstick cooking spray. Combine flours, sugar, baking powder, cinnamon, ginger, cloves, and salt in a large bowl and mix well. Make a well in the center of the mixture. Combine sweet potato or pumpkin, skim milk, egg substitute, and canola oil in a separate bowl, making sure to mix thoroughly. Spoon the sweet potato mixture into the well in the middle of the dry ingredients, and stir just until moistened. (Add the raisins also, if you are including them.) Spoon batter into muffin pans, filling about % full. Bake for about 20 minutes. Check for doneness. Remove muffins from pan immediately. Serve warm or at room temperature.

MAKES 12 SERVINGS

Serving size 1 muffin; Calories 163; Grams fat 1.5; % of calories fat 8; Beta-carotene 4,774 IU; Lutein and zeaxanthin 0 mcg; Vitamin C 5.2 mg; Vitamin E less than 1 IU; Zinc 0.438 mg; Selenium 0.001 mcg; Manganese 0.521 mg