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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Walnut and Spinach Cheese Bread

Source: Holly Clegg's Trim & Terrific Home Entertaining the Easy Way, ©2003 by Holly Clegg.

Quick bread with fresh spinach, shredded Cheddar cheese and chopped walnuts.

Rating:
Prep Time:	10 minutes
Cook Time:	40 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	197.0

Total Carbs	18.9 g

Dietary Fiber	0.9 g

Sugars	2.5 g

Total Fat	10.3 g

Saturated Fat	2.8 g

Unsaturated Fat	3.4 g

Potassium	111.0 mg

Protein	7.2 g

Sodium	184.2 mg

Dietary Exchanges 10.3 Fat, 0.0 Vegetables, 0.6 Meat, 0.1 Milk, 0.1 Other Carbs, 0.9 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 2.5
2 1/2 cup white all purpose flour 2.0
2 tbsp sugar 2.0
2 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.5
0 1/2 tsp dry mustard 1.0
1 pinch ground cayenne (red pepper) 0.25
0 1/4 cup canola oil 8.0
8 oz Cheese, cheddar, sharp, reduced fat 1.0
1 cup low fat buttermilk 1.0
1 each medium eggs 1.0
1 cup fresh baby spinach 0.6667
0.6667 cup chopped walnuts

Directions

Preheat oven to 350 degrees F. Coat a 9x5x3-inch loaf pan with nonstick cooking spray.
In a bowl, mix together the flour, sugar, baking powder, baking soda, dry mustard, and cayenne.
Add the oil, and work together with a pastry blender or fingertips. Stir in the shredded cheese.
In a small bowl, blend together the buttermilk and egg; stir into the flour mixture just until moistened.
Mix in the spinach and walnuts. Transfer to the prepared loaf pan.
Bake for 40 minutes, or until the top is lightly browned. Serve warm or at room temperature.