I didn’t expect to fall head-over-heels in love with this bread – but I did.
Like tumbling-down-a-hill-after-a-pail-of-water head-over-heels.
(If we’re talking bread here, is it “heals” instead of “heels”? – Nope. Just checked. Still “heels”.)
I was battling myself all day long to stay away from it.
I could have eaten it for breakfast, lunch, and dinner, and every snack in between.
Which is saying a lot, because I usually try to reserve at least one snack a day for intravenous sugar.
Listen to this: “Low calorie. Low cholesterol. Low saturated fat. Heart healthy. Healthy weight. High fiber.” That’s the nutritional profile for this stuff.
My brain is telling me there’s no freakin’ way. My taste buds are insisting it’s not possible.
This little quick bread is too darn tasty to be that healthy.
Of course, if you slather it in a boat-load of butter and honey like I did in the photo, the nutritional profile goes down the drain.
But that was purely for the photo.
I scraped off most of it after the photo shoot and ate it with just a delicate thin layer of honey-butter.
And it sent me over the moon.
This quick-bread is exactly what I was looking for.
Something low sugar, high fiber, protein-packed, quick to come together, and on the table in no more than an hour. (Maybe an extra 15 for cooling, but who needs it completely cool?)
It can ride the fence between sweet and salty. Honey butter is lovely, but I can also see it with cheddar and jalepenos, or goat cheese and bacon. It’s just plain versatile. It could go dessert table, or soup side.
I love the way it puffs up with the dome-shaped top as well – like a real bread with yeast – you don’t usually get that with quick breads.
Although some of the reviews for this recipe claimed it was too crumbly to use for sandwich bread, I don’t find that to be true. The crumb was smooth and soft and would lend itself nicely to sandwich use. I’m wondering if the crumbly texture might have something to do with over-mixing. I was ultra careful not to mix any more than absolutely necessary.
The only change I made was to use fat-free Greek yogurt instead of regular yogurt. That boosts the protein content to 8 whopping grams per slice! (12 slices per loaf.)
And surprisingly, the yogurt baking away in the oven mimicked the smell of butter.
Which made my stomach growl.
Which made me want to devour this bread like I would my daily sugar IV.