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Makes
2 mini loaves/1 regular loaf
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
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Ingredients
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1 1/2 cups
whole wheat pastry flour
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2/3 cup
greek yogurt
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1 tablespoon
oil
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2
eggs
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1/2 cup
brown sugar
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2 teaspoons
sugar (turbinado or granulated)
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1/4 cup
milk
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2
small apples (golden delicious recommended)
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1/2 teaspoon
vanilla extract
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3/4 teaspoon
baking soda
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1/2 teaspoon
salt
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1 teaspoon
cinnamon
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1/4 teaspoon
nutmeg (optional)
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1/4 teaspoon
ginger (optional)
Directions
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Peel, core, and thinly slice apples. Set aside.
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In a small bowl, combine the wet ingredients (eggs, oil, yogurt, brown sugar, milk, and vanilla extract).
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In another bowl, combine the dry ingredients (flour, cinnamon, nutmeg, ginger, baking soda, salt).
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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.
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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.
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