Pineapple Raisin Bread

Prep Time: 15 minutes

Total Time: 1 hour, 30 minutes

Ingredients

  • Vegetable oil cooking spray
  • 1 1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/2 cup low fat buttermilk
  • 2 tablespoons canola oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple packed in juice (do not drain)
  • 1/2 cup raisins

Instructions

Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with vegetable oil cooking spray. In a medium bowl combine flour, whole wheat flour, baking soda and salt. In a small bowl, combine sugar, buttermilk, canola oil, egg and vanilla. Add mixture to dry ingredients along with pineapple and its juice, stirring just until ingredients are moistened. Fold in raisins. Pour into prepared pan and bake for 35 to 45 minutes or until a wooden pick comes out clean. Cool in pan on cooling rack for 15 minutes. Release from pan and continue to cool on rack before slicing.


Yield: 12 servings

Nutritional Info

  • Calories = 176
  • Fat = 3 gm
  • Saturated fat = 0 gm
  • Cholesterol = 18 mg
  • Protein = 3 gm
  • Sodium = 116 mg
  • Carbohydrate = 34 gm
  • Fiber = 2 gm
  • Calcium = 22 mg
  • % calories from fat = 15%

Food exchanges: 2 starch, 1/2 fat