Mini Fruit and Sunflower Loaves
"This 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."
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
8 slices per loaf
- Serves:
- 8
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 maple syrup
- 1⁄2 cup honey
- 1 teaspoon vanilla extract
- 1 cup chopped dried mixed fruit
- 1⁄2 cup sunflower seeds
- 1 teaspoon grated orange rind
directions
- Preheat oven to 350*.
- Lightly spoon flour into dry measuring cups and level with a knife.
- Combine flour, cornmeal, baking soda and salt in a large bowl.
- Combine yogurt, oil, maple syrup, honey and vanilla.
- Add yogurt mixture to flour mixture, stirring just until moist.
- Fold in fruit, sunflower seeds, and orange rind.
- Spoon batter into 4 (6-inch) loaf pans coated with cooking spray.
- Bake at 350* for 35 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans, cool completely on wire rack.
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Reviews
-
Tried this recipe and it yeilded 6 mini loaves. I used zest from a large orange and it was terrific. Using 3 different neighbours as taste testers they all gave it 5 out of 5 and asked for the recipe.<br/>My husband and I loved this recipe. Thanks so much. It will be added to my Christmas baking list.
RECIPE SUBMITTED BY
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This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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