Here’s a simple, wholesome whole wheat quick bread that bakes up moist and hearty, is low in fat, and not overly sweet. It’s lovely at breakfast, but I also enjoy it with soup or salad for lunch or supper.
This version is adapted from classic recipes in The Fannie Farmer Cookbook (listed as “brown as a chestnut, moist, and honest in taste”) and the 10th Edition where a similar loaf appears as “Quick Graham Bread.”
How Many Calories and WW Points in Low Fat Whole Wheat Quick Bread
Each slice contains approximately 163 calories.
To record SmartPoints for this recipe, add the recipe to your Weight Watchers app so it can calculate points based on your plan and portion size.
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
Recipe Notes
Older cookbooks sometimes label whole wheat flour as “graham flour,” which can be confusing if you associate the word “graham” only with crackers.
This bread showcases the flavor of whole wheat and molasses, so it may not be the best match for someone who dislikes those tastes.
To reduce the fat and points per slice, I cut the butter by one tablespoon and the flour by 1/4 cup; the loaf still turned out moist and flavorful.
If you’d rather make muffins, spoon the batter into a standard muffin tin and bake at 400°F for 20–25 minutes.
If you make this Whole Wheat Quick Bread, please leave a rating and a comment to share your experience.
Low Fat Whole Wheat Quick Bread Recipe
Print Recipe
Equipment
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Mixing Bowls
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Whisk
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Loaf Pan
Ingredients
- 2 cups whole wheat flour
- 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup melted butter
- 1-1/2 cup buttermilk
- 1/2 cup molasses
Instructions
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Position a rack in the center of the oven and preheat to 375°F. Grease a standard 9×5-inch loaf pan or coat with nonstick spray.
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In a large bowl, whisk together the whole wheat flour, white flour, baking powder, baking soda, and salt. Stir in the melted butter, buttermilk, and molasses until blended.
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Scrape the batter into the prepared pan. Bake about 50 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from the oven and let the loaf cool in the pan for about 5 minutes.
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Turn the bread out onto a wire rack and let it cool completely before slicing.
Notes
WW Points: 7
When older recipes refer to “graham” flour, they usually mean whole wheat flour, which is why similar loaves are sometimes called graham bread.
If you prefer less whole wheat or don’t care for molasses, this loaf will likely not suit your taste since both flavors are prominent.
To make muffins instead of a loaf, divide the batter among muffin cups and bake at 400°F for 20–25 minutes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Recipe Source: The Fannie Farmer Cookbook: Anniversary
If you like low fat wheat quick bread, you might also like
- Fannie Farmer Old Fashioned Cranberry Mini Quick Breads
- Healthy Low Fat Banana Nut Bread
- Skinny Poppyseed Apricot Quick Bread
- Darina Allen’s Easy Whole Wheat Soda Bread