Ground flaxseed, found in the baking or organic foods aisle, enhances this loaf with iron, vitamin E, and omega-3 fatty acids. For best results, measure the flour, sugars, and ground flaxseed the same way. Toasting the nuts heightens their flavor so we can call for less.

Maureen Callahan
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare bread, cover raisins with 2 cups hot water in a medium bowl; cover and let stand 5 minutes. Drain.

  • Combine buttermilk and next 5 ingredients (through egg white) in a large bowl; stir with a whisk until well blended. Stir in raisins.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture to buttermilk mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  • To prepare glaze, combine powdered sugar, 1% milk, and juice, stirring until smooth. Drizzle glaze evenly over bread; immediately sprinkle with almonds.

Nutrition Facts

167 calories; calories from fat 29%; fat 5.3g; saturated fat 0.5g; mono fat 2.6g; poly fat 1.8g; protein 3.1g; carbohydrates 27.9g; fiber 1.4g; cholesterol 13mg; iron 1mg; sodium 120mg; calcium 45mg.
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