Mini Fruit and Sunflower Loaves

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.

Yield: 4 loaves, 8 servings per loaf (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 30%
  • Fat: 5.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2g
  • Protein: 2.6g
  • Carbohydrate: 24.5g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 111mg
  • Calcium: 36mg

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

Preparation

  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.
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