This recipe is for a bread pan that is 3 inches high x 8 1/2 to 9 inches long x 4 1/2 to 5 inches wide. This recipe = 2 gm. carbs/half-inch slice. When slathered with butter, it gives you a "bread fix" and is also very filling.
Mix first four ingredients in a large bowl. Mix the remaining ingredients into the wet ingredients. Mix this by hand using a "spoon-type" rubber spatula. It is a very thick batter. You have to spoon it into the bread pan and spread it in the pan.
I usually bake this about 45 min. on a center rack. I have an electric oven. After checking it, if the knife comes out clean, I sometimes will leave it in for another 5 min. or will turn off oven and leave in for additional 10 min. Because of the density, you want to make sure the center is fully baked. You will find the right time for your oven. Cool on wire rack, slice, slather with butter or spread of your choice and enjoy. I prefer it toasted.
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 251 | ||
Calories from Fat: 166 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 133mg | 5 % | |
Potassium 385.3mg | 10 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 7.7g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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