Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A small amount of salt in a quick bread or cake batter balances its sweetness.

Maureen Callahan
Recipe by Cooking Light April 2004

Gallery

Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour 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 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

  • Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.

Nutrition Facts

171 calories; calories from fat 29%; fat 5.6g; saturated fat 0.9g; mono fat 2g; poly fat 2.4g; protein 3.2g; carbohydrates 27.4g; fiber 0.7g; cholesterol 31mg; iron 1mg; sodium 144mg; calcium 44mg.
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