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Author Notes: A moist and delicious apple yogurt loaf made with whole wheat and minimal fat! I love making mini loaves for easy sharing, but this recipe can also be used in a regular loaf pan. This loaf tastes better after thoroughly cooled or the next day. —JC
Makes 2 mini loaves/1 regular loaf
- 1 1/2 cups whole wheat pastry flour
- 2/3 cup greek yogurt
- 1 tablespoon oil
- 2 eggs
- 1/2 cup brown sugar
- 2 teaspoons sugar (turbinado or granulated)
- 1/4 cup milk
- 2 small apples (golden delicious recommended)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon ginger (optional)
- Peel, core, and thinly slice apples. Set aside.
- In a small bowl, combine the wet ingredients (eggs, oil, yogurt, brown sugar, milk, and vanilla extract).
- In another bowl, combine the dry ingredients (flour, cinnamon, nutmeg, ginger, baking soda, salt).
- Fold in the wet ingredients into the dry ingredients, then gently fold in a portion of the apples (save some slices for topping). Top the remaining slices on top of the loaf, then sprinkle with turbinado sugar.
- Bake for 350 degrees for about 35 minutes for mini loaves (60-70 minutes for a regular loaf), or until toothpick inserted comes out clean. Let cool completely and serve! I recommend serving it after a few hours or the next day, since the cake can be too moist at first.