Apple Yogurt Bread Recipe
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Dutch apple | 1 Carton (1l) | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Skim milk | 2 Tablespoon | |
| Vegetable cooking spray | ||
Directions
Combine first 7 ingredients in a large bowl; stir well.
Combine yogurt, egg substitute, oil, and milk; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Combine yogurt, egg substitute, oil, and milk; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Chef
