Harvest Loaf

star pooley

By
@starryrose

This bread makes me think of New England, where I come from. The maple syrup from Vermont & New Hampshire, sunflower seeds from summer gardens and mixed dried fruit from Massachusetts cranberry bogs. The bread is not-too-sweet, but good for breakfast or with coffee or tea. This can be baked in 4 mini loaf pans or in a full-sized loaf pan. Just increase the baking time.


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Comments:

Serves:

4 (6-inch) loaf pans

Prep:

20 Min

Cook:

35 Min

Ingredients

2 c
all purpose flour
1 c
yellow cornmeal
2 tsp
baking soda
1/4 tsp
salt
2 c
non-fat vanilla yogurt
1/2 c
canola oil
1/2 c
pure maple syrup
1/2 c
honey
1 tsp
pure vanilla extract
1 c
dried mixed fruit, chopped
1/2 c
sunflower seeds
1 large
orange rind, grated

Directions Step-By-Step

1
Preheat oven to 350*.
2
Lightly spoon flour into dry measuring cups and level with a knife.
3
Combine flour, cornmeal, baking soda and salt in a large bowl.
4
Combine yogurt, oil, maple syrup, honey and vanilla.
5
Add yogurt mixture to flour mixture, stirring just until moist.
6
Fold in fruit, sunflower seeds, and orange rind.
7
Spoon batter into 4 (6-inch) loaf pans coated with cooking spray.
8
Bake at 350* for 35 minutes or until a wooden pick inserted in center comes out clean.
9
Remove from pans, cool completely on wire rack.

About this Recipe

Course/Dish: Sweet Breads