These two recipes are healthy quick bread alternatives. They make great breakfast breads.

Healthy Cinnamon Raisin Bread

1 cup whole wheat flour

1 cup unbleached white flour

1/3 cup sugar

1/4 teaspoon salt

1 tablespoon baking powder

1 teaspoon cinnamon

1 egg

1 cup skim milk

1/3 cup canola oil

1/2 cup raisins

Preheat the oven to 350 degrees. Grease and flour a 9 x 5 x 3-inch loaf pan. In a large bowl, stir together the flours, sugar, salt, baking powder, and cinnamon. Combine this mixture well. In a small bowl, beat the egg. To the egg, add the skim milk and oil. Mix together until well blended. Add the liquid (egg, milk, and oil mixture) to the dry ingredient mixture. Combine just until blended. (The batter will be a little bit lumpy.) Add in the raisins. Put into the prepared loaf pan. Bake for 35 to 40 minutes or until it tests done. Let it cool in the pan for 10 minutes and then remove onto a wire rack to finish cooling. Makes one loaf.

Healthy Date and Nut Bread

1 1/2 cups unbleached white flour

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup honey

1 cup buttermilk (made from skim or 1% milk)

3 tablespoons canola oil

2 eggs, beaten

1 cup chopped pecans

1/2 cup chopped dates

In a large bowl, combine the flours, baking soda, and salt. Blend together well. In a medium bowl, combine the honey, buttermilk, oil, and eggs. Mix well. Add the liquid mixture (honey, buttermilk, oil, and eggs) to the dry ingredients mixture. Stir just enough to moisten. Gently fold in the pecans and dates. Pour the batter into a well-greased 8 inch loaf pan. Bake in a 325 degree oven for one hour or until it tests done. Allow the bread to cool in the pan for 10 minutes and then remove it onto a wire rack to finish cooling.