How to make Healthy Pregnancy Breakfast Cinnamon Raisin Bread!!
Cinnamon Raisin Bread
After you wait impatiently through the baking, when your kitchen slowly fills with the smell of sweet cinnamon, and then frost a thick slice of this quick bread with softened cream cheese or a liberal spread of salted butter. After that fix a mug of milky tea, hot chocolate (page 257), or your coveted cup of coffee if you’re sneaking in your daily caffeine allowance. Finally, prop your feet up and enjoy—the bump of folic acid and fiber from whole grains and raisins will be an added bonus. And if you’re having trouble getting in that extra 300 calories a day, a slice of this bread will get you there. It’s also packed with fiber, calcium, iron, protein, and folate (more than half of which comes from wheat germ here), all key nutrients during pregnancy.
Buttermilk is naturally low in fat and is an excellent source of calcium, which is essential for building strong bones and teeth. Per cup, it has about 8 g of protein. Because it’s cultured, it has a creamy texture and a tangy flavor that’s great for baked goods. Try it in your oatmeal, swapped in for milk in pancake recipes, or even instead of yogurt or milk in your smoothies.
- Makes 1 loaf (12 slices total)
- 2 cups/473 ml regular or low-fat buttermilk
- 1 large egg, beaten
- 3 tablespoons molasses
- ¼ cup/47 g dark brown sugar
- 3 tablespoons extra-virgin olive oil, plus more for the pan
- ½ cup/58 g old-fashioned rolled oats
- ½ cup/113 g turbinado sugar, divided
- 2 cups/238 g white whole wheat flour
- 1 cup/58 g all-purpose flour
- ½ cup/58 g wheat germ
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- ½ cup/83 g raisins
- Preheat the oven to 375°F/190°C/Gas 5. Lightly grease a 9 x 5-inch/23 x 13 cm loaf pan with extra-virgin olive oil.
- In a large, spouted measuring cup or a medium mixing bowl, whisk together the buttermilk, egg, molasses, brown sugar, and olive oil. Stir in the oats and set aside.
- Reserve 1 tablespoon of the turbinado sugar for the top of the bread. Add the rest to a large mixing bowl along with the white whole wheat flour, all-purpose flour, wheat germ, baking soda, salt, and cinnamon. Whisk thoroughly. Stir in the raisins.
- Pour half of the buttermilk mixture over the surface of the dry ingredients. Using a large rubber spatula, fold the wet ingredients into the dry about ten times, or until things turn crumbly in the bowl. Add the remaining liquid ingredients and continue to fold to make a smooth batter dotted with raisins. Be sure no pockets of dry ingredients are hiding at the bottom of the bowl or throughout the batter.
- Scrape the batter into the prepared loaf pan. Sprinkle the reserved tablespoon of turbinado sugar across the top. Set the pan on the center rack in the oven and bake for 50 to 55 minutes, or until a toothpick or fork poked into two or three spots toward the center of the loaf comes out clean and a sparkly dark brown crust from the sugar forms.
- Let the loaf cool slightly, about 10 minutes, and then invert it out of the pan to continue cooling on a rack. Don’t hesitate to slice when it’s still warm.
- Wrap the cooled loaf tightly in foil. Eat slices at room temperature or toasted.
- Refrigerate the bread during warmer weather to prevent molding. To freeze up to 3 months, wrap the bread tightly in plastic wrap and then again in foil.
Calories 271 | Total fat 6 g (Saturated 1 g, Poly 1 g, Omega-3 0.04 g, DHA 0.00 g, EPA 0.00 g, Mono 3 g) | Cholesterol 17 mg | Protein 7 g | Sodium 442 mg | Carbohydrates 51 g | Fiber 5 g | Sugars 23 g | Vitamin A 13 mcg | Vitamin B6 0 mg | Vitamin B12 0 mcg | Vitamin C 1 mg | Vitamin D 4 IU | Choline 21 mg | Folate 45 mcg | Calcium 82 mg | Iron 3 mg