When I was at work today, someone called me to see if I were snowed in and eating my last Ritz cracker in the dark. First of all, Boston hasn’t been hit with much snow (phew!) and secondly, I don’t think I’d EVER run out of food around here. Our cupboards are very well stocked. I guess I’m a closet foodie at work – some of my co-workers don’t know that I actually like to grocery shop.
I hope, where you are located, snow hasn’t come your way and you’re not eating your last cracker, either. If you need a snack tonight, I have a good one for you.
Bread. I just love carbs and I’m not ashamed to admit it. Pasta, crackers, BREAD. While I tend to eat a lot of bread and pasta, I like to stick with the whole grains. I almost never buy white bread or pasta. I hope that doesn’t sound snobby.
When it comes to snack breads though, I consider it a treat. Pumpkin bread seems to be a staple food during the autumn. Cranberry bread reminds me of the holidays, and chocolate bread? Don’t even tempt me!
But there are plenty of ways to lighten these type of breads. I’ve made a healthy pumpkin chocolate chip loaf in the past and no one knew it was “lighter.” My Raspberry Pecan White Chocolate Loaf is another good example. It contains fruit, whole grains, egg whites and canola oil (instead of butter). It’s just sweet enough to be eaten for breakfast, as a snack or for dessert.
Raspberry Pecan White Chocolate Loaf
Makes one 9×3 inch loaf
1 c. white flour
1 c. whole wheat flour
¾ c. brown sugar
1 ½ tsp. baking soda
½ tsp. Salt
2 egg whites
¾ c. Fresh orange juice
1 tsp. vanilla extract
½ c. Canola oil
1 c. frozen raspberries
½ cup chopped pecans, toasted (optional)
¼ c. white chocolate chips (optional)
- Preheat oven to 350*.
- Spread pecans on single layer of a baking sheet and bake (toast) for 3-5 minutes. I did this in my toaster oven so I could make sure they didn’t burn.
- In a large bowl, mix the dry ingredients. Stir the flours, brown sugar, baking soda, and salt until well blended.
- In a small bowl, whisk eggs well. Add orange juice and vanilla extract to the eggs and mix well.
- Combine the wet and dry ingredients in the large bowl. Mix in oil and stir until combined.
- Add raspberries, nuts and chocolate to the batter. Stir until well combined.
- Spray 9×3 inch loaf pan with cooking spray
- Pour batter into the pan and spread evenly.
- Bake at 350* for 55 minutes or until a toothpick comes out clean when inserted into bread.
- Let cool before removing bread from pan and cutting.
What’s your favorite snack bread? I honestly can’t decide. This one is very good but I also love banana bread (with cream cheese) and pumpkin chocolate chip bread, too! Tough decisions, I tell you.
Have a good Wednesday night, everyone! I’m going to finish my Ritz crackers. Kidding.