Mini Fruit and Sunflower Loaves

Mini Fruit and Sunflower LoavesRecipe
This not-too-sweet bread is good for breakfast or with coffee or tea in the afternoon. Mini loaves are nice for gifts, but you can also bake the batter in a full-sized loaf pan. Just increase the cooking time.


4 loaves, 8 servings per loaf (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 151
Caloriesfromfat 30 %
Fat 5.1 g
Satfat 0.4 g
Monofat 2.4 g
Polyfat 2 g
Protein 2.6 g
Carbohydrate 24.5 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 111 mg
Calcium 36 mg


2 cups all-purpose flour (about 9 ounces)
1 cup yellow cornmeal
2 teaspoons baking soda
1/4 teaspoon salt
2 cups vanilla fat-free yogurt
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup honey
1 teaspoon vanilla extract
1 cup chopped dried mixed fruit
1/2 cup sunflower seed kernels
1 teaspoon grated orange rind
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 3 ingredients (through 1/4 teaspoon salt) in a large bowl. Combine yogurt, oil, syrup, honey, and vanilla. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.

Spoon batter into 4 (6-inch) loaf pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire rack.