Cumin Quick Bread

Cumin Quick Bread Photo: Oxmoor House


  • 1 1/2 cups all-purpose flour
  • 2 tablespoons "measures-like-sugar" calorie-free sweetener
  • 1 tablespoon baking powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cumin seed, slightly crushed
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 2/3 cup fat-free milk
  • 1/3 cup egg substitute
  • 2 1/2 tablespoons vegetable oil
  • 2 tablespoons picante sauce
  • Cooking spray


Preheat oven to 350°.

Combine first 7 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 3 ingredients; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into an 8 1/2- x 4 1/2-inch loafpan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and let cool on a wire rack.

  • Yield: 10 servings (serving size: 1 slice)

Nutritional Information

Calories per serving: 115
Caloriesfromfat per serving: 0.0%
Fat per serving: 3.9g
Saturated fat per serving: 0.5g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3.4g
Carbohydrate per serving: 16.4g
Fiber per serving: 0.6g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 262mg
Calcium per serving: 0.0mg

Good to Know

Serve this cumin bread with dinner or for breakfast, with SmartBalance butter spread for a boost of omega-3 fatty acids.

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