I baked this bread in a small, silicone bundt pan
, but you can use a regular bread pan, preferably a smaller sized one, if you oil it lightly.
Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time.
Nutrition info below is for bread made with 1/4 cup walnuts. Without walnuts, deduct 16 calories and 1.58g fat per serving.