harvest loaf
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.
prep time
20 Min
cook time
35 Min
method
---
yield
4 (6-inch) loaf pans
Ingredients
- 2 cups all purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups non-fat vanilla yogurt
- 1/2 cup canola oil
- 1/2 cup pure maple syrup
- 1/2 cup honey
- 1 teaspoon pure vanilla extract
- 1 cup dried mixed fruit, chopped
- 1/2 cup sunflower seeds
- 1 large orange rind, grated
How To Make harvest loaf
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Step 1Preheat oven to 350*.
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Step 2Lightly spoon flour into dry measuring cups and level with a knife.
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Step 3Combine flour, cornmeal, baking soda and salt in a large bowl.
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Step 4Combine yogurt, oil, maple syrup, honey and vanilla.
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Step 5Add yogurt mixture to flour mixture, stirring just until moist.
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Step 6Fold in fruit, sunflower seeds, and orange rind.
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Step 7Spoon batter into 4 (6-inch) loaf pans coated with cooking spray.
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Step 8Bake at 350* for 35 minutes or until a wooden pick inserted in center comes out clean.
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Step 9Remove from pans, cool completely on wire rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Sweet Breads
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