Harvest Loaf

star pooley


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 vote
4 (6-inch) loaf pans
20 Min
35 Min


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


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.

About this Recipe

Course/Dish: Sweet Breads