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Yogurt Whole Wheat Quick Bread

Yogurt Whole Wheat Quick Bread

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
lenihan5

lenihan5

This started out as muffins but I found that it can be baked as bread too. The lemon juice gives it a nice bite and the whole wheat bread gives it a great nutty flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice.
  3. In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan.
  4. Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.
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Reviews

SARA0112
11

SARA0112

1/8/2003

Extra cinnamon adds to the flavor. Less lemon juice makes it better.

CORINNAANGELA
9

CORINNAANGELA

1/14/2004

We think it's a delicious recipe. The taste is right for those who don't like too sweet muffins (and the others can add honey or jam in the middle before eating). I think cookig time is too long: in my oven 40 minutes max are enough, or they burn on top.

HAGANRD
6

HAGANRD

4/14/2003

Nice taste, easy, and great for those who don't like sweet bread. However, had I not added pecans, I don't think it would have been as enjoyable.

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