For a whole wheat version of this classic quick bread, substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.




  • In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture.

  • In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened.

  • On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7-inch round loaf.

  • Lightly coat a baking sheet with cooking spray Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X.

  • Bake in a 375 degree F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings).

Nutrition Facts

82 calories; 2 g total fat; 0 mg cholesterol; 127 mg sodium. 12 g carbohydrates; 2 g protein;

Reviews (1)

6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love this recipe. I usually use "craisins" instead of raisins in the sweet recipe. I'm thinking of trying black pepper in the regular recipe for a kind of spicy change.