Quick breads many times are full of oil or butter, sugar and white flour. I’m attracted to the “idea” of these breads but then get turned off by the ingredients. Not that I don’t use white sugar and white flour when making my Italian cookies as I like to keep to the traditional recipe. But during the rest of the year, I prefer to enjoy all I eat while knowing that I’ve tweaked it to be healthier for me…and that means enjoying what I eat without any guilt!!
I do see more recipes around switching out the butter or oil for applesauce or yogurt, white sugar to raw sugar or agave and white flour to wheat or a blend of flours. While I don’t have a gluten intolerance, I do try to lessen the gluten I consume. This bread could be completely gluten free by replacing the 3 tablespoons of white/wheat…
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theconservativehillbilly 
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