I have had this recipe for years. I don’t know where I found it, maybe a woman’s magazine. You can find it here. I have made it a few times, I don’t know why I stopped using it. The reason it came to mind again was that my mother-in-law gave me a Rehrücken pan and I thought it would be perfect for this loaf. I made half the recipe and replaced one cup of the flour with whole wheat pastry flour and reduced the salt by half. This made 16 100-calorie slices.
I am so pleased with how this turned out! One day I will have to make a cake in this pan. For lunch I am having apple pie and ham slice from the freezer as well as the last of the Brussels sprouts salad.