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.
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
How to Make It
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.
I've made this with sunflower seeds and with toasted, chopped pecans, both good, and I've added about 1/4 tsp cinnamon, I would increase to 1/2 tsp next time. I've made in small loaf pans and in a 9x5 and both times had to watch for excessive browning and used foil collars for last 10 minutes or so to get it baked all the way through without burning edges. I think I'll try as muffins next...
this recipe is wonderful. i did add some splenda to this recipe just to give it a little sweeter taste. i especially liked it the next morning with coffee. i also like that there are not that many calories. my son and husband also loved this recipe. i will definitely be making some for holiday gifts.
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