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

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.

Printable Recipe Card

About Harvest Loaf

Course/Dish: Sweet Breads