19 May 2011

Mini Fruit and Sunflower Loaves

This not-too-sweet bread is good for breakfast or with coffee or tea in the afternoon. Mini loaves are nice for gifts, but you can also bake the batter in a full-sized loaf pan. Just increase the cooking time.

YIELD: 4 loaves, 8 servings per loaf (serving size: 1 slice)

COURSE: Breads, Breakfast/Brunch


2 cups all-purpose flour (about 9 ounces)

1 cup yellow cornmeal

2 teaspoons baking soda

1/4 teaspoon salt

2 cups vanilla fat-free 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 seed kernels

1 teaspoon grated orange rind

Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 3 ingredients (through 1/4 teaspoon salt) in a large bowl. Combine yogurt, oil, syrup, honey, and vanilla. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and 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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