Rating: 3.5 stars
7 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

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.

Judith Choate
Recipe by Cooking Light November 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

151 calories; calories from fat 30%; fat 5.1g; saturated fat 0.4g; mono fat 2.4g; poly fat 2g; protein 2.6g; carbohydrates 24.5g; fiber 1.2g; cholesterol 0mg; iron 0.8mg; sodium 111mg; calcium 36mg.
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