* Exported from MasterCook *
Bread, Mini Fruit and Sunflower Loaves
Recipe By :Judith Choate, Cooking Light, NOVEMBER 2005
Serving Size : 32 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Grains
Low Fat Nuts
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour -- (about 9 oz)
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 350F.
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") loaf pans coated with cooking spray. Bake at
350F for 35 minutes or until a wooden pick inserted in center comes
out clean. Remove from pans; cool completely on wire rack.
Yield: 4 loaves, 8 servings per loaf (serving size: 1 slice)
Description:
"This savory quick bread is made from cornmeal and flour, with a
little maple syrup and honey added to the dough for just the right
amount of sweetness."
Source:
"myrecipes.com (Cooking Light)"
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Per Serving (excluding unknown items): 132 Calories; 5g Fat (31.4%
calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : Dried mixed fruit, sunflower seed kernels, and grated orange
rind enhance the recipe's flavor by adding brightness and a surprise
crunch. These mini loaves made perfect homemade holiday gifts!