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Easy Recipes for Low-Fat Fruit & Nut Breads

Updated on March 8, 2011

Banana Bread

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2/3 cup sugar or Splenda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/4 tsp baking soda
  • ½ cup nonfat vanilla yogurt
  • 1 cup mashed bananas
  • 4 egg whites, slightly beaten
  • 1 ½ cups pecans, optional

Instructions

Preheat oven to 350 degrees Fahrenheit. Mix dry ingredients together in large bowl, before stirring in yogurt. With fork, stir in bananas and egg whites just until blended, and fold in pecans (if desired). Spread batter evenly in sprayed 9 x 5 inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.

Cranberry-Orange Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar or Splenda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • 1/4 cup nonfat cottage cheese
  • 2 egg whites, well beaten
  • 3/4 cup unsweetened orange juice
  • 1 tsp grated orange peel
  • 1 cup coarsely chopped cranberries

Instructions

Preheat oven to 350 degrees Fahrenheit. Combine dry ingredients in large bowl. Stir in cottage cheese. In separate container, stir together egg whites, orange juice and zest, and mix into dry ingredients just until moist. Fold in cranberries. Spoon evenly into sprayed and floured 9 x 5 inch loaf pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.

Pumpkin Raisin Bread

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ cups sugar or Splenda
  • 1 ½ tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • ½ tsp baking powder
  • 1 egg
  • 4 egg whites
  • 16 oz canned pumpkin
  • 1 cup unsweetened applesauce
  • 1 cup seedless raisins
  • ½ cup chopped walnuts, optional

Instructions

Preheat oven to 350 degrees Fahrenheit. Mix dry ingredients together in a large bowl. In separate bowl, beat egg, egg whites, applesauce, and canned pumpkin with a fork until well blended. Stir wet ingredients into dry until just moistened. Fold in raisins and walnuts (if desired). Spray two 9 x 5 inch loaf pans with non-stick spray and spoon batter in evenly. Bake 75 minutes or until toothpick inserted into the center comes out clean. Cool 10 minutes before removing from pan.

Date-Nut Bread

Ingredients

  • 8 oz pitted dates
  • 1 1/4 cups boiling water
  • 2 1/4 cups all-purpose flour
  • 1 cup walnuts
  • 3/4 cup packed light brown sugar or ½ cup unpacked Splenda brown sugar blend
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 egg whites, slightly beaten
  • 2 Tbsp vegetable oil

Instructions

Preheat oven to 350 degrees Fahrenheit. Chop dates and walnuts. In medium bowl, combine dates and boiling water, let stand 15 minutes. In separate bowl, mix flour, walnuts, sugar, baking soda, and salt with a fork. Stir in egg whites, oil, and date mixture. Spray 9 x 5 inch loaf pan with non-stick spray and lightly dust with flour. Spoon batter evenly into pan and bake 65 minutes or until toothpick insterted in the center comes out clean. Cool 10 minutes before removing from pan.

Comments

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    • profile image

      Toni B 

      7 years ago

      I have baked them all and they are wonderful. I substitute buckwheat and oat bran for the flours and add a bit more spices and add the extract of the fruit I am using since the heavier flours take over the flavor. they are much healthier and filling with loads of B vitamins.

    • Brinafr3sh profile image

      Brinafr3sh 

      7 years ago from West Coast, United States

      Hi Maddie,

      I have never made baked breads before, but the banana nut bread recipe seems easy. I believe I'll be cooking that recipe soon. Thanks so much.

    • profile image

      kelly 

      7 years ago

      I wish there was a fat and calorie count, maybe I misses it?

    • profile image

      Mick Reade 

      9 years ago

      They look great, the Cranberry Orange Bread in particular looks very interesting.

    • ChrisSnil profile image

      ChrisSnil 

      9 years ago from United Kingdom

      Wonderful recipes, I do rather like banana bread :)

    • Maddie Ruud profile imageAUTHOR

      Maddie Ruud 

      11 years ago from Oakland, CA

      Guru-C:

      Stevia is also a great sweetener, especially in smoothies. Just remember to use less of it, as it has more sweetening power per measurement than sugar or Splenda do.

    • Guru-C profile image

      Cory Zacharia 

      11 years ago

      I had no idea you could bake with Splenda. Would it be possible to substitute stevia?

    • Veronica profile image

      Veronica 

      11 years ago from NY

      Good ones, Maddie! Thanks!

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