Cumin Quick Bread

Photo: Oxmoor House

Yield: 10 servings (serving size: 1 slice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 0.0%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 16.4g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 262mg
  • Calcium: 0.0mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons "measures-like-sugar" calorie-free sweetener
  • 1 tablespoon baking powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cumin seed, slightly crushed
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 2/3 cup fat-free milk
  • 1/3 cup egg substitute
  • 2 1/2 tablespoons vegetable oil
  • 2 tablespoons picante sauce
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Combine first 7 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 3 ingredients; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
  3. Spoon batter into an 8 1/2- x 4 1/2-inch loafpan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and let cool on a wire rack.
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