Boston Light Brown Bread
|Vegetable oil spray||1|
|Boiling water||3 Cup (48 tbs)|
|Raisins||1 Cup (16 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted and cooled (Of Your Choice)|
|Egg substitute||1⁄2 Cup (8 tbs) (Equivalent To 2 Eggs)|
|Natural applesauce||1 1⁄2 Cup (24 tbs) (No Sugar Added)|
|Grated orange rind||1 Tablespoon|
|Low fat buttermilk||2 Cup (32 tbs)|
|Vanilla extract||1 Tablespoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Whole wheat flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
Lightly spray four 7 3/8-x-3 5/8-x-2'/2-inch loaf pans with vegetable oil.
Preheat oven to 350° F.
Place raisins in a bowl.
Add boiling water to cover.
In a large mixing bowl, combine sugar, margarine, egg substitute, applesauce, rind, buttermilk and vanilla.
In another bowl, sift flours, soda and salt together.
Add raisins and half of dry ingredients to egg mixture and stir just until mixture is combined.
Repeat with remainder of dry ingredients, being careful not to overmix.
Divide batter evenly among prepared loaf pans.
Bake 25 to 30 minutes, or until skewer inserted in center of loaf comes out clean.
Remove loaves from pans and cool on wire racks.
For an authentic Boston brown bread shape, batter may be baked in 1-pound coffee cans sprayed with vegetable oil.
Bake 40 to 50 minutes at 350° F.