Prep 15 mins
Cook 50 mins
This is an old favorite from a recipe pamphlet of healthy meals. For a sweeter taste, use vanilla yogurt.
- 2 1⁄2 cups whole wheat flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1⁄4 cup egg substitute
- 1⁄3 cup molasses
- 1⁄4 cup brown sugar
- 1⁄4 cup canola oil
- 1 teaspoon lemon rind, grated
- 1 cup plain fat-free yogurt
- Preheat oven to 375 degrees.
- Mix the first four dry ingredients in a bowl.
- In a separate bowl, mix the egg, molasses, sugar, oil and grated lemon rind.
- Add the egg mix to the dry ingredients alternately.
- Mix in the yogurt.
- Pour in butter 9 by 5 inch loaf pan.
- Bake for 50 minutes.
I really liked the flavor of this bread, and the preparation was wonderfully easy compared to many other breads I've tried. My only complaint is that the final product turned out to be a little dry - I don't know if this was because I substituted sour cream for plain yogurt and an egg for the egg substitute, but I think next time I will add a little extra oil and it will be fine. All in all, though, great recipe - thanks for sharing! :-)
This bread is SOOOOOO good!! - I used vanilla yogurt and added some flax seed...made two mini-loafs (3x5 ish) this first time- baked 30 mins. but will make again and again (very versatile as far as add-ins and ways to serve breaky-snack-dessert... with tea or meal...-soup or sammy :) ...a new go-to recipe for sure!!! :)-Thanks MA HIKER!!! - EXCELLANT!!!
Much easier to make than regular whole wheat (no kneading or rising). It does not have the texture of regular whole wheat. More like a denser quick bread. (Cuts easier than my w.w.!) Nice, sweet flavor. I used w.w. pastry flour, 1 egg, maple syrup and mostly sour cream (I had 1/4 C of yogurt.) Fun way to make w.w!