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Heres’s a simple wholesome Whole Wheat Quick Bread that bakes up moist and dense, is low in fat and not too sweet. Though delicious at breakfast, I love it served with soup or salad at lunch or supper.
I adapted the recipe for this whole wheat quick bread slightly from The Fannie Farmer Cookbook: Anniversary, where it is described in the headnotes as “brown as a chestnut, moist, and honest in taste” and from the 10th Edition of the Fannie Farmer Cookbook (affiliate link), where it is called “Quick Graham Bread.”
How Many Calories and WW Points in Low Fat Whole Wheat Quick Bread
According to my calculations, each slice has just 163 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
Recipe Notes
When I see the word graham, I immediately think of graham crackers, but whole wheat flour used to be called, “graham flour” so often shows up that way in older cookbooks.
If you are not a fan of whole wheat flour or molasses, this probably isn’t the best bread for you, since the whole wheat flavor really comes through.
To keep the Points lower per slice, I decreased the butter by 1 tablespoon and flour by 1/4 cup, which didn’t seem to change the flavor or texture as far as I could tell.
If you prefer, you could always turn this low fat whole wheat quick bread recipe into muffins. Just divide the batter evenly amongst the cups of a standard muffin tin and bake at 400F degrees for 20 to 25 minutes.
If you’ve made this Whole Wheat Quick Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Fat Whole Wheat Quick Bread Recipe
Equipment
Ingredients
- 2 cups whole wheat flour
- 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup melted butter
- 1-1/2 cup buttermilk
- 1/2 cup molasses
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 375F degrees. Grease a standard 9×5-inch loaf pan (affiliate link). (I coated mine with nonstick cooking spray.
- In a large bowl, whisk together the whole wheat flour, white flour, baking powder, baking soda and salt in a large bowl. Add the butter, buttermilk, and molasses and stir until blended.
- Scrape the batter into the prepared. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes or so.
- Remove bread from the pan and place it directly on the wire rack to cool completely.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 4 PointsPlus (Old plan) When I see the word graham, I immediately think of graham crackers, but whole wheat flour used to be called, “graham flour” so often shows up that way in older cookbooks. If you are not a fan of whole wheat flour or molasses, this probably isn’t the best bread for you, since the whole wheat flavor really comes through. To keep the Points lower per slice, I decreased the butter by 1 tablespoon and flour by 1/4 cup, which didn’t seem to change the flavor or texture as far as I could tell. If you prefer, you could always turn this low fat whole wheat quick bread recipe into muffins. Just divide the batter evenly amongst the cups of a standard muffin tin and bake at 400 degrees for 20 to 25 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: The Fannie Farmer Cookbook: Anniversary
