Keep added sugars and sodium in check with this do-it-yourself quick bread.

Whole Wheat Quick Bread

15g CARB

Serves 16

Hands On 15 min.

Total 2 hr.

1. Preheat oven to 350°F. Lightly coat a 9×5-inch loaf pan with cooking spray.

2. In a large bowl stir together the next five ingredients (through salt). Make a well in center of flour mixture.

3. In a medium bowl combine the remaining ingredients. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread batter in the prepared pan.

4. Bake 45 to 50 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Remove bread from pan; cool on a wire rack.

per serving (1 slice each) cal 120, fat 5 g (1 g sat. fat), chol 13 mg, sodium 166 mg, carb 15 g (2 g fiber, 3 g sugars), pro 4 g

*Sugar Sub Choose Splenda Sugar Blend. Follow package directions to use 2 Tbsp. equivalent.

PER SERVING WITH SUB: Same as above, except CAL 118, CARB 14 g (2 g sugars)

Make the Batter

1. Stir together the dry ingredients in a large bowl. Make a well in the center of the dry ingredients to make it easy to quickly stir in the wet ingredients.

2. Add the wet ingredients all at once to the dry ingredients. Stir it just until the dry ingredients are moistened. The batter will be lumpy. If you overstir, the bread may be tough or have holes in it.

Try It

Sprinkle the top of the dough with flaxseeds before baking to add healthy fats and fiber.

Skip the Butter

Spread bread with healthy toppers:

1. Mash together peas and avocado; spread onto bread. Sprinkle with fresh mint.

2. Smear bread with reduced-fat cream cheese (neufchatel); sprinkle with fresh dill and lemon zest.

3. Top bread with hummus and fresh cucumber slices. Sprinkle with a pinch of crushed red pepper flakes.

4. Spread bread with part-skim ricotta cheese. Top with diced fresh tomato and a sprinkle of freshly cracked black pepper.