Boston Brown Bread

2 loaves (6–8 servings each)

2/3 cup whole-wheat flour
1/3 cup each: yellow cornmeal, chopped walnuts, raisins
2 tablespoons light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup 2% reduced-fat milk
1/4 cup light molasses
1 tablespoon lemon juice


Per Serving:
Calories: 104; % calories from fat: 22; Protein (g): 2.3; Carbohydrate (g): 19.1; Fat (g): 2.7; Saturated fat (g): 0.4; Cholesterol (mg): 1.1; Sodium (mg): 188

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 1.0; Meat: 0.0; Fat: 0.5


1. Combine all ingredients, except milk, molasses, and lemon juice, in bowl. Add combined milk,
molasses, and lemon juice, mixing well; spoon mixture into two greased and floured 16-ounce cans. Cover tops of cans with greased aluminum foil, securing with rubber bands.

2. Stand cans in crockpot; add enough boiling water to come halfway up sides of cans, making sure foil does not touch water. Cover and cook on high 2 hours; turn heat to low and cook until wooden skewer inserted in breads comes out clean, about 4 hours. Uncover cans and stand on wire
rack to cool 10 minutes. Loosen sides of bread by gently rolling cans on counter, or remove bottoms of cans and push breads through.

Banana Bread with Brown Sugar - 365 Crockpot Recipe

1 loaf (16 servings)

4 tablespoons margarine or butter, room temperature
1.4 cup applesauce
2 eggs
2 tablespoons 2% reduced-fat milk or water
3.4 cup packed light brown sugar
1 cup mashed ripe bananas (2.3 medium bananas)
13.4 cups all-purpose flour
2 teaspoons baking powder
1.2 teaspoon baking soda
1.4 teaspoon salt
1.4 cup coarsely chopped walnuts or pecans


Per Serving:
Calories: 146; % calories from fat: 30; Protein (g): 1.6; Carbohydrate (g): 23.7; Fat (g): 4.9; Saturated fat (g): 0.9; Cholesterol (mg): 26.6; Sodium (mg): 184

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 1.5; Meat: 0.0; Fat: 1.0


1. Beat margarine, applesauce, eggs, milk, and brown sugar in large bowl until smooth. Add bananas and mix at low speed; beat at high speed 1 to 2 minutes. Mix in combined flour, baking powder, baking soda, and salt; mix in walnuts.

2. Pour batter into greased 9 x 5-inch loaf pan. Place pan on rack in 6-quart crockpot; cover and cook on high until toothpick inserted in center of bread comes out clean, 2 to 3 hours. Cool in pan on wire rack 5
minutes; remove bread from pan and cool on wire rack.

Pumpkin-Pecan Bread

1 loaf (16 servings)

1 cup canned pumpkin
4 tablespoons margarine or butter, room temperature
1/2 cup each: granulated and packed light brown sugar, 2% reduced-fat milk
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4–1/2 teaspoon ground mace
1/2 cup chopped toasted pecans


Per Serving:
Calories: 150; % calories from fat: 21; Protein (g): 1.9; Carbohydrate (g): 27.4; Fat (g): 3.4; Saturated fat (g): 0.6; Cholesterol (mg): 27.0; Sodium (mg): 225

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 2.0; Meat: 0.0; Fat: 0.5


1. Beat pumpkin, margarine, and sugars in bowl until well blended; mix in milk and eggs. Mix in combined dry ingredients; mix in pecans.

2. Spoon batter into greased 9 x 5-inch loaf pan and place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of bread comes out clean, about 31/2 hours. Cool in pan on wire rack 5 minutes; remove from pan and cool on wire rack.

Spoon Bread - 365 Crockpot Recipe

6–8 servings

3/4 cup boiling water
1/2 cup yellow cornmeal
2 teaspoons margarine or butter, room temperature
2 egg yolks
1/3 cup low-fat buttermilk
1/2 teaspoon each: salt, sugar, baking powder
1/4 teaspoon baking soda
2 egg whites, beaten to stiff peaks


Per Serving:
Calories: 87; % calories from fat: 27; Protein (g): 3.5; Carbohydrate (g): 13.9; Fat (g): 2.9; Saturated fat (g): 0.9; Cholesterol (mg): 70.5; Sodium (mg): 337

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 1.0; Meat: 0.5; Fat: 0.0


1. Stir boiling water into cornmeal in bowl; let cool until barely warm, stirring occasionally. Stir in margarine and egg yolks, blending well. Mix in buttermilk and combined remaining ingredients, except egg whites; fold in egg whites.

2. Pour batter into greased 7-inch springform pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of bread comes out clean, 21/2 to 23/4 hours. Serve immediately.

Buttermilk Bread - serve warm with butter

8 servings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold margarine or butter, cut into pieces
3/4 cup low-fat buttermilk
1 tablespoon dried parsley


Per Serving:
Calories: 146 %; calories from fat: 40; Protein (g): 1.4; Carbohydrate (g): 19.5; Fat (g): 6.1; Saturated fat (g): 1.3; Cholesterol (mg): 0.9; Sodium (mg): 378.7

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 1.0; Meat: 0.0; Fat: 1.5


1. Combine flour, baking powder, baking soda, and salt in bowl; cut in margarine until mixture resembles small crumbs. Stir in buttermilk and parsley.

2. Knead dough on floured surface 1 to 2 minutes; pat dough into greased 7-inch springform pan and place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center comes out clean, 2 to 21/2 hours. Cool in pan on wire rack 10 minutes. Remove side of pan; break
off pieces to serve.