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Snack breads (banana, pumpkin, nut, etc.)

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Old 08-04-1999, 07:15 PM   #1
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Default Snack breads (banana, pumpkin, nut, etc.)

* Exported from MasterCook *

Banana Bread Recipe with Fruit- 4 Points

Recipe By : WW's Booklet
Serving Size : 12 Preparation Time :1:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour, all-purpose
2 tablespoons packed brown sugar
2 teaspoons packed brown sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
8 dates, dried -- chopped
6 dried apricot halves -- chopped
1 egg
1 banana, very ripe -- mashed
1/4 cup skim milk

Preheat oven to 350 degrees. Spray 8x4 loaf pan with cooking spray.
Combine flour, sugar, baking powder, salt and cinnamon. Add dates and apricots.
Beat egg; add mashed banana and milk.
Add banana mixture to flour mixture and mix just until blended. Do not overblend.
Pour into prepared pan and bake about 1 hour. Serves 12

Per serving: 259 Cal; .9g. Fat; 7.0g. Fiber: Points: 4

MC Formatted by Sue B 10/97 and submitted to the WW forum.
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Old 08-14-1999, 08:04 PM   #2
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* Exported from MasterCook *

Chocolate Zucchini Bread - 3 Points

Recipe By :Quick and Healthy Cooking
Serving Size : 24 Preparation Time :0:00
Categories : Breads-Quick

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- unbleached
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups sugar
3/4 cup egg substitute -- fat free
1/3 cup canola oil
2 tablespoons water
1 tablespoon vanilla
2 1/2 cups shredded zucchini

1. Coat two 4x8 inch loaf pans with nonstick spray.
2. In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg
substitute, oil, water and vanilla until well blended. Stir in zucchini.
3. Add dry ingredients and stir until they are moistened.Divide the batter between the pans.
4. Bake until a toothpick near the center of each loaf comes out clean, 50 to 60 minutes. Bake
at 350 degrees F.
5. Cool in pans on wire rack for 10 minutes. Remove the loaves from pans and allow to cool
completely on wire rack. Makes two loaves of 12 slices each. Freezes well.

Serving Size (1 slice)
According to the cookbook:
Per Serving: 147 Calories, 3.2g Fat, 0.5g Fiber
Weight Watcher Points: 3


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Per serving: 161 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g Protein; 28g Carbohydrate; trace Cholesterol; 74mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : MC formatted by Lanie . Submitted by Lanie on 1/24/99 to the W. W. Forum.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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Old 09-01-1999, 10:24 PM   #3
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* Exported from MasterCook *

Banana Bread (1 1/2 lb.) - 2 Points

Recipe By :Jyl Steinback
Serving Size : 12 Preparation Time :0:00
Categories : Breads-Bread Machine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons yeast
3/4 teaspoon salt
2 teaspoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon cinnamon
3 1/3 cups bread flour
1 banana
1 cup water

1. Add ingredients in the order suggested by the bread machine
manufacturer and follow baking instructions provided in the manual.

Serving size (1 slice)
According to the cookbook:
Per serving: 131 Calories, 0g Fat, 2g Fiber
Weight Watcher Points: 2

Source:
"Fat Free Living Breads for Bread Machines"
Yield:
"12 slices"

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NOTES : Sent by Anna O. on 12/22/97. Shared by Pamela S. on 8/31/99
to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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Old 09-07-1999, 10:52 PM   #4
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* Exported from MasterCook *

Zucchini Bread

Recipe By : Simple Goodness
Serving Size : 28 Preparation Time :1:15
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups shredded zucchini
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
cooking spray

1. Preheat oven to 350 degrees.
2. Place zucchini on several layers of paper towels; cover with additional
paper towels. Let stand 5 minutes, pressing down occasionally. Set aside.
3. Combine flour and next 5 ingredients in a large bowl; make a well in
center of mixture. Combine zucchini, applesauce, egg substitute, oil and
vanilla; add to dry ingredients, stirring just until moist.
4. Divide batter evenly between 2(7 1/2x3-inch) loaf pans coated with
cooking spray. Bake at 350 degrees for 1 hour and 15 minutes or until a
wooden pick inserted in center comes out clean. Let cool in pans 10
minutes on a wire rack; remove from pans. Let cool completely on wire
rack. Yield: 2 loaves, 14 servings per loaf(serving size: 1 slice).

Selections: 1B, 1FA; Points: 3

Per serving: Cal 128(20% from fat); Pro 1.9g; Fat 2.8g(sat 0.5g); Carb
23.9g; Fib 0.5g; Chol 0mg; Iron 0.8mg; Sod 136mg; Calc 9mg.

MC Formatted by Sue B 10/97 and submitted to the WW forum.

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Old 09-07-1999, 10:53 PM   #5
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* Exported from MasterCook *

Chocolate Zucchini Bread - 3 Points

Recipe By : Quick and Healthy Cooking
Serving Size : 24 Preparation Time :0:00
Categories : Breads-Quick

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- unbleached
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups sugar
3/4 cup egg substitute -- fat free
1/3 cup canola oil
2 tablespoons water
1 tablespoon vanilla
2 1/2 cups shredded zucchini

1. Coat two 4x8 inch loaf pans with nonstick spray.
2. In a medium bowl, use an electric mixer set at medium speed to beat
the
sugar, egg substitute, oil, water and vanilla until well blended. Stir in
zucchini.
3. Add dry ingredients and stir until they are moistened.Divide the batter
between the pans.
4. Bake until a toothpick near the center of each loaf comes out clean, 50
to
60 minutes. Bake at 350 degrees F.
5. Cool in pans on wire rack for 10 minutes. Remove the loaves from
pans
and allow to cool completely on wire rack. Makes two loaves of 12 slices
each. Freezes well.

Serving Size (1 slice)
According to the cookbook:
Per Serving: 147 Calories, 3.2g Fat, 0.5g Fiber
Weight Watcher Points: 3

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NOTES : MC formatted by Lanie . Submitted by Lanie on 1/24/99 to the
W. W. Forum.
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Old 10-21-1999, 11:06 PM   #6
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Just got this from allrecipes.com. It sounds great for Thanksgiving. Can someone run it through Mastercook (using apple sauce instead of the oil). I have a feeling it's low points.

Cranberry Pumpkin Bread
Ingredients:
3 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil (or apple sauce)
1 tablespoon grated orange zest
2 tablespoons chopped nuts
* * Directions: *1Preheat oven to 350 degrees F (175 degrees C). Spray two 8 1/2 x 4 1/2 inch loaf pans with non-stick cooking spray. *2Combine the brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. *3Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts. *4Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Makes 2 -8 1/2X4 1/2 inch loaves
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Old 12-10-1999, 02:39 AM   #7
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* Exported from MasterCook *

Pumpkin Raisin Nut Bread - 3 points

Recipe By : WW Magazine Nov/Dec 1999 p. 112
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15.4 ounce package nut quick bread mix
-- such as Pillsbury
1/2 cup raisins
3/4 cup canned unsweetened pumpkin
1/2 cup water
1/4 cup Egg beaters® 99% egg substitute
1 teaspoon pumpkin pie spice

1. Preheat oven to 350.

2. Combine bread mix and raisins in a bowl; make a well in center of mixture. Combine pumpkin and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moist.

3. Spoon batter into an 8 1/2" x 4 inch loaf pan coated with cooking spray. Bake at 350 for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. Yield: 12 servings.

Points = 3
173 calories, 3.8g protein, 3.6g fat, 32g carbohydrates, 1.8g fiber, 0mg cholesterol, 1.5 mg iron, 189mg sodium, 29mg calcium.

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Old 01-07-2000, 12:19 AM   #8
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* Exported from MasterCook *

Holiday Pumpkin Banana Bread - 3 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Breads-Quick Thanksgiving


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 package Jell-O sugar-free instant banana cream
pudding mix -- (4 serving size)
1/2 cup pourable Sugar Twin
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons Jo's pumpkin pie spice
1/2 cup (2 ounce) chopped walnuts
2 cups (one 15 ounce can) pumpkin
1/2 cup water
2 tablespoons Land O Lakes no-fat sour cream
2 eggs or equivalent in egg substitute
2/3 cup (2 medium) mashed ripe banana
1 tablespoon vegetable oil -- plus
1 teaspoon vegetable oil
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with butter-flavored cooking spray. In a large bowl, combine flour, dry pudding mix, Sugar Twin, baking osda, baking powder, JO's Pumpkin Pie Spice, and walnuts. In a small bowl, combine pumpkin, water, sour cream, eggs, mashed bananas, vegetable oil, and vanilla extract. Add pumpkin mixture to flour mixture. Mix well to combine. Evenly divide mixture between the prepared loaf pans. Bake for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Place loaf pans on wire racks and let set for 10 minutes. Remove from pans and continue cooling on wire racks. Cut each loaf into 8 thick or 16 thin slices.

HINTS: 1. Substitute any reputable brand for JO's Pumpkin Pie Spice.
2. Freeze one for future use or give away as a gift!

Serves size (1 thick or 2 thin slices)
According to the newsletter
Per serving: 148 Cal, 4g Fat, 4g Pro, 24g Carb, 268mg Sod, 27mg calc, 2 g Fib
Healthy Exchanges: 1 Bread, 1/2 Fat, 1/4 Protein, 1/4 Fruit, 1/4 Vegetable, 11 Opt. Cal.
Diabetic Exchanges: 1 1/2 Carbohydrate, 1/2 Fat
Weight Watcher Points: 3

Source:
"Healthy Exchanges® Food Newsletter, Dec. 1998"
Yield:
"8 slices"

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NOTES : Submitted by Missie on 11/10/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 11/11/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
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Old 08-20-2000, 09:01 AM   #9
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* Exported from MasterCook *

Spicy Pumpkin Bread - 3 Points

Recipe By : Cooking Light Mag. Nov/98
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 Cups all-purpose flour
2 Teaspoons baking powder
1 Teaspoon ground allspice
1 Teaspoon ground cinnamon
1 Teaspoon ground nutmeg
3/4 Teaspoon salt
1/2 Teaspoon baking soda
1/2 Teaspoon ground cloves
1 1/3 Cups packed brown sugar
3/4 Cup skim milk
1/3 Cup vegetable oil
2 Teaspoons vanilla extract
2 Large eggs
1 15 Oz Can pumpkin
cooking spray
1/3 Cup chopped walnuts

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients(flour through cloves) in a large bowl; make a well in center
of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin)in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.

3. Spoon batter into 2 (8x4-inch)loaf pans coated with cooking spray, and sprinkle with walnuts.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices. Yield: 24 slices(serving size: 1 slice).

Calories 161(26% from fat); Fat 4.7g(sat 0.8g, mono 1.3g, poly 2.3g); Pro 3.1g; Carb 26.9g; Fiber 1.3g; Chol 18mg; Iron 1.4mg; Sod 138mg; Calc 46mg.

POINTS: 3.

MC Formatted by Sue B 10-25-98 and submitted to the WW forum.


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NOTES : From the magazine: If you're tempted to fiddle with the spices(maybe substitute pumpkin-pie spice for the allspice,
cinnamon, nutmeg, and cloves), think again. We tried it that way in our Test Kitchen, but it wasn't as good. There's just
something special about this four-spice combination.







------------------
tarlette@aol.com

"The chief cause of unhappiness is giving up what you want most for what you want at the moment"
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Old 11-08-2000, 09:47 PM   #10
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Cranberry Bread
Makes 12 slices

nonstick cooking spray
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3 egg whites (I'll probably use egg beaters)
1/3 cup applesauce
3 Tablespoons buttermilk
1 1/2 cups fresh cranberrries
1/2 cup chopped walnuts

Preheat oven to 350 F
Lightly coat a loaf pan with nonstick cooking spray.
In a medium-sized bowl, combine flours, sugar, cinnamon, salt, and baking soda. In a larger bowl, beat the egg whites at a high speed for 1 minute. Beat in applesauce and buttermilk. Gradully add the flour mixture and beat until combined. Stir in cranberries and walnuts. Transfer to prepared loaf pan.
Bake for 45 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
Slice and serve.

Nutrional information per slice: 166 calories, 3.2 g fat, 1.8 g fiber. WW Points: 3 points. Source: Shape Magazine (Dec issue)
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Old 11-11-2000, 07:13 AM   #11
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This is a tradition in my house. Note that it is not a diet recipe...just an old family favorite. It is best if made a day or so ahead of time and it freezes beautifully.

Cranberry Nut Bread

2 c flour
.5 t salt
.5 t baking soda
1 c sugar
1.5 t baking powder
Juice & grated rind of one orange
2 T melted butter
1 beaten egg
1 c chopped nuts
1 c chopped raw cranberries
boiling water

l. Grate orange peel and set aside. Squeeze the juice into a 1 c measuring cup.

2. Add melted butter & enough boiling water to measure 1 cup.

3. Place beaten egg in large mixing bowl. Add water/OJ/butter mixture to egg and mix.

4. Stir together all dry ingredients and mix into bowl of wet ingredients

5. fold in nuts, rind & cranberries.

Bake at 325 for 1 hour in a sprayed loaf pan.

This recipes makes:
1 5x9 loaf or
2 3.5x7.5 loaves or
3 of the real small loafs (don't have the pans) They are the aluminum ones they sell in packs at the market. I make the mini ones to give away, so I buy the disposable pans.

Note: Adjust the cooking time when making smaller loaves -- check with a cake tester.




[This message has been edited by SusanSil (edited 11-14-2000).]
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Old 09-29-2005, 03:39 PM   #12
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Default Banana Pineapple Bread 4 pts.

Banana Pineapple Bread 4 pts

1/2 cup sugar
1-1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon salt
1 egg
3 mashed bananas
1/4 cup crushed pineapple, drained (save the drained juice)

Mix the dry ingredients, then mix in the wet ones. If the mixture is too dry, add some of the saved pineapple juice. Bake at 350F for about 45-60 minutes until the top is golden brown and a toothpick comes out nearly dry.
8 servings
Per Serving (excluding unknown items): 224 Calories; 1g Fat (4.6% calories from fat); 4g Protein; 51g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 393mg Sodium

If cut into 10 slices it is 3 pts.
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Old 07-10-2006, 03:25 PM   #13
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I found this in the bread and grains thread.

Hope it is what you are looking for.
Princess




Was | 5 POINTS
Now | 3 POINTS
Servings | 10
Preparation Time | 25 min
Cooking Time | 50 min
Level of Difficulty | Moderate

Ingredients


1 serving cooking spray (5 one-second sprays per serving), or enough to coat pan
2 cup all-purpose flour
6 Tbsp sugar, granulated
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp table salt
1/4 tsp ground nutmeg
3/4 cup buttermilk
1/4 cup packed light brown sugar
2 Tbsp reduced-calorie margarine, melted
1/4 cup fat-free egg substitute
2 Tbsp fresh lemon juice
1 tsp vanilla extract
1 1/2 cup zucchini, shredded, packed coarsely
2 tsp lemon zest, finely grated


Instructions


Preheat oven to 350ºF. Coat an 8-inch loaf pan with cooking spray.


In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt and nutmeg; mix well with a fork, make a well in the center and set aside.


In a medium bowl, whisk together buttermilk, brown sugar, margarine, egg substitute, lemon juice and extract; stir in zucchini and lemon zest. Add mixture to dry ingredients and mix until just blended.


Pour batter into prepared pan and bake until a wooden pick inserted near the center comes out clean, about 50 minutes. Cool in pan, on a wire rack, for 10 minutes. Remove bread from pan and cool completely. Slice into 10 pieces and serve. (Note: The base of the quick bread is also perfect for apple-cinnamon bread. Simply substitute an equal amount of grated McIntosh apples for the zucchini.)



Chef Tips

We renovated Zucchini Bread by:

Using fat-free egg substitute instead of whole eggs.
Choosing reduced-calorie margarine instead of butter.
Swapping naturally low-in-fat buttermilk for whole milk or a combination of milk and oil.
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