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Mini Fruit and Sunflower Loaves

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.