Wild Rice Breakfast Bread
|Extra light margarine||1⁄4 Cup (4 tbs), softened|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Well cooked rice||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs)|
Preheat oven to 325°F.
Grease 8 x 4-inch loaf pan.
Beat margarine and brown sugar in large bowl until creamy.
Add egg whites and beat until fluffy.
Stir in rice and pecans.
Combine flours, baking powder, salt and cinnamon.
Add flour mixture alternately with milk to rice mixture; stir just until flour mixture is moistened.
Pour into prepared pan.
Bake about 55 minutes or until wooden pick inserted in center comes out clean.
Serving size: Complete recipe
Calories 2121 Calories from Fat 587
% Daily Value*
Total Fat 68 g105.2%
Saturated Fat 7.3 g36.4%
Trans Fat 1.3 g
Cholesterol 3.5 mg1.2%
Sodium 3041.6 mg126.7%
Total Carbohydrates 332 g110.6%
Dietary Fiber 26.3 g105.2%
Sugars 68.3 g
Protein 56 g111.8%
Vitamin A 56.5% Vitamin C 4.6%
Calcium 83.9% Iron 94%
*Based on a 2000 Calorie diet