harvest loaf
(1 rating)
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.
►
(1 rating)
yield
4 (6-inch) loaf pans
prep time
20 Min
cook time
35 Min
Ingredients For harvest loaf
-
2 call purpose flour
-
1 cyellow cornmeal
-
2 tspbaking soda
-
1/4 tspsalt
-
2 cnon-fat vanilla yogurt
-
1/2 ccanola oil
-
1/2 cpure maple syrup
-
1/2 choney
-
1 tsppure vanilla extract
-
1 cdried mixed fruit, chopped
-
1/2 csunflower seeds
-
1 lgorange rind, grated
How To Make harvest loaf
-
1Preheat oven to 350*.
-
2Lightly spoon flour into dry measuring cups and level with a knife.
-
3Combine flour, cornmeal, baking soda and salt in a large bowl.
-
4Combine yogurt, oil, maple syrup, honey and vanilla.
-
5Add yogurt mixture to flour mixture, stirring just until moist.
-
6Fold in fruit, sunflower seeds, and orange rind.
-
7Spoon batter into 4 (6-inch) loaf pans coated with cooking spray.
-
8Bake at 350* for 35 minutes or until a wooden pick inserted in center comes out clean.
-
9Remove from pans, cool completely on wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT