Return to Content

Whole-Wheat Quick Bread

Whole-Wheat Quick Bread
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 1 loaf

Subtly sweet and attractive. Keeps well if refrigerated, wrapped in aluminum foil or plastic wrap. The recipe can easily be doubled or tripled. --Black Lantern Inn, Montgomery Village, Vermont

Ingredients:

  • 1-1/2 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsifted whole-wheat flour
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 3/4 cup sugar
  • 1/4 cup melted butter
  • 1-1/4 cups milk
  • 1 cup finely chopped walnuts (optional)

Instructions:

Preheat oven to 350 degrees F. Sift all-purpose flour with baking powder and salt. Stir in whole-wheat flour. In a large bowl, combine egg, vanilla, sugar, and butter. Beat until well mixed. Stir in milk. Add flour mixture and combine until blended. Do not overbeat. Add nuts if desired. Pour into greased 9x5-inch loaf pan and bake 1 hour. Cool in pan 10 minutes before removing.
Updated Wednesday, March 5th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350