Golden Door serves this moist and hearty quick bread as part of a satisfying breakfast
Ingredients
½cupunbleached all purpose flour
1 teaspoonbaking powder
½teaspoonbaking soda
2teaspoonsground cinnamon
¼teaspoonground cloves
1-1/2cupswhole wheat flour
¼cupwheat bran
½teaspoonsalt
1largewhole egg
1large egg white
2tablespoonscanola oil
⅓cuphoney
½cuplow fat buttermilk
1teaspoonpure vanilla extract
1wholebanana- very ripe, broken into rough chunks
1cupzucchini- grated
⅓cupnuts- chopped (almonds, walnuts or pecans)
¾cupdates- pitted and chopped
Instructions
Preheat oven to 350°F.
Spray a 8.5 x 4 inch loaf pan with vegetable oil spray
Sift together the all-purpose flour, baking powder, baking soda, cinnamon, and cloves in a large bowl.
Add the whole wheat flour, bran and salt, and whisk to blend.
In a blender or food processor, combine the whole egg, extra egg white, oil, honey, buttermilk, and vanilla, and banana chunks, and process until smooth.
Make a well in the dry ingredients, add the wet ingredients, and stir gently just until no specks of flour remain.
Add the grated zucchini, nuts and dates, and stir lightly, just to blend. Do not overly beat.
Scrape batter into pan.
Bake bread for 55-60 minutes, or until a toothpick or skewer inserted in the center of the loaf comes out clean with no sticky batter.
Cook the bread for 10 minutes before turning out onto a wire rack. Continue to cook completely.
Video
Spa Index Kitchen Notes
We love this bread with blonde dates, which add a touch of sweetness. If you don't have dates, you can swap with sweet golden raisins.For muffins, fill 12 standard sized lined muffin cups about 2/3 full and baked 25-30 minutes.
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