Archive for the ‘Quick Breads’ Category

PostHeaderIcon A Healthy Bake: Bran & Raisin Whole Wheat Muffins

I have not been baking as much as usual lately, since my 11 month old son has been demanding more and more undivided attention. I did bake coconut-pineapple cupcakes and coconut bread last week, but no bread, believe it or not!

Today I decided to take a closer look at a new book I have purchased for healthier recipes. So far the book seems good but before I write a review, I want to try a few more recipes.

Today’s pick was the bran muffin. I can’t remember the last time I had a bran muffin, and I figured it’s the kind of hearty food I can give my son, so off to the kitchen I went! It was a success! Healthy and delicious, it’s just the right combination! Here’s the recipe:

Bran & Raisin Whole Wheat Muffins


  • 1 cup graham flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups wheat bran
  • 3 tablespoons sunflower oil
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 egg
  • 1 ½ cups buttermilk
  • ½ cup raisins

Make the batter:

Preheat the oven to 190 ° C (375°F).

Sift the flour, baking soda and salt into a bowl. Stir in the bran and raisins.
In a separate bowl mix the oil, sugar and molasses. Add the egg and buttermilk and mix well.

Pour the liquid mixture into the dry mixture and stir until just combined.

Spoon batter into prepared muffin cups/tins and bake for 15-18 minutes.

What a deliciously healthy muffin! At 130 calories per muffin, it’s easy to enjoy, guilt free!
This muffin is very high in dietary fiber (19% DV of dietary fiber per muffin), very high in manganese, high in magnesium and high in selenium.

PostHeaderIcon Fruit & Nut Bread

This is one of the easiest quick breads I’ve baked and it is delicious! It was great for the holiday season, and I confess, I ate it all except for 2 slices I shared with Robert!!

Fruit & Nut Bread


  • 300g nuts (ex: walnuts, almonds, hazelnuts)
  • 1 teaspoon salt
  • 7oz rye flour
  • 300g dried fruits (ex: apricots, dates, prunes, raisins)
  • 8.5oz all purpose flour
  • 5oz light corn syrup
  • 2 cups plain yogurt
  • 1 teaspoon baking soda


1. Preheat oven to 175 C / 350 F. Grease a bread pan and sprinkle it with flour.
2. Mix all dry ingredients, fruits and nuts in a large bowl.
3. Mix wet ingredients and pour into dry ingredients bowl. Mix until just combined.
4. Bake for 1 hour, cover with foil and bake 1 more hour.
5. Remove from over and cool in pan for 15 minutes.
6. Remove from pan and cool on wire rack.

PostHeaderIcon Coconut-Banana Bread

Today I received an email from with a link to some bread recipes and found this coconut-banana bread recipe that seemed good enough to try! I started to make the batter only to find out that the oven was not heating up. Finally I put in a call to get someone to come fix it. In the meantime the batter sat in the fridge, waiting. I’m surprised at how well it held up, I’d never tried to do that before.

I baked it while cooking dinner, which is probably the only reason why I allowed it to cool before slicing. But it was dessert, for sure, and worth the wait!  Here is my modified version of the recipe (for those of you who don’t know me, I’m terrible at following recipes!) :

Coconut Banana Bread Recipe

Allergy Wheat
Meal type Bread


  • 2 cups all purpose flour
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cups sugar
  • 2 eggs
  • 3 ripe bananas (mashed)
  • 1/4 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut flakes
  • 1 tablespoon coconut flakes
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon juice


I only had filmjölk, which is a sour milk I've ever only seen in Sweden, so it's what I used, but the original recipe calls for plain yogurt.


1. Preheat oven to 350°F / 175°C.
2. Combine flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl and beat with a mixer until well blended. Add eggs, 1 at a time, beating well after each addition.
4. Add banana, yogurt, rum, and vanilla; beat well. Add flour mixture and stir until just moist. Stir in 1/2 cup coconut.
5. Spoon batter into a loaf pan and sprinkle with 1 tablespoon coconut. Bake for 1 hour.
6. Combine powdered sugar and juice, stir and drizzle over warm bread.
7. Cool before slicing.

Now, I really dislike calling it a bread. It’s certainly not a fluffy cake, but it’s a not a bread either, so I’ll call it a tea cake 🙂