A low fat tangy quick bread perfect for breakfast, lunch, or an afternoon tea. This recipe makes two loaves, so you can easily half it for a smaller batch.
Ingredients
3largeeggs
1-3/4cupsapplesauce- natural, unsweetened
½cuppure maple syrup
½cupGreek yogurt- fat free, plain
2tablespoonscanola oil
2cupswhole wheat flour
1cupall-purpose flour
¼cupground flaxseed
1tablespoonground cinnamon
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonfreshly grated nutmeg
½teaspoonsalt
1cupCalifornia walnuts- chopped
Instructions
Preheat oven to 325°F.
Spray two 8×4 inch loaf pans with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together eggs, applesauce, maple syrup, Greek yogurt and canola oil.
In a separate medium bowl, combine whole wheat flour, all-purpose flour, ground flaxseed, ground cinnamon, baking soda, baking powder, nutmeg and salt. Add mixture of dry ingredients to wet ingredients and stir them together. Fold in walnuts.
Pour evenly into prepared pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean or with a few crumbs.
Garnish with whole walnut halves, slice and serve.
Spa Index Kitchen Notes
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