here. I must say, it turned out better than I expected. Of course we had to cut into it before it could cool down completely, therefore the texture in the picture looks a little "sticky". I was afraid it wouldn't be very flavorful, but I was wrong. The raisins add a good amount of sweetnesss. I made a few modifications to the original recipe; since I did't want whole raisins in this bread, I pureed them. This was really quite tasty with a spread of peanut butter!
LIGHT MULTI GRAIN QUICK BREAD
1 cup of water, boiling
1 cup of dates or raisins
1 teaspoon of baking soda
3/4 cup of natural bran
1 cup of whole wheat flour (or you could use graham flour)
1 cup of rolled oats
1/3 cup of sugar
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of milk (it called for 2% but I only had 1% so I added a few Tbsp. of half and half
1/4 C. egg beater (optional; original recipe didn't call for this)
Preheat oven to 350°F.
Prepare a 9-by-5-inch loaf pan. Grease and flour the pan unless using a non-stick variety.
Pour boiling water over the dried fruit used. Add the baking soda, mix and wait for five minutes, then puree in blender or food processor.
Sift together the remaining ingredients and add to the softened dates or raisins. Mix until all is combined.
Pour the batter into the pan. Bake until done, approx. 50 minutes
Serve this light, healthy multigrain quickbread as a snack or with a meal.