Once October hits, breakfast burnout is in full gear. There are only so many times you can serve the kids cereal and toast before you start to hear, “But Mum, we just had that yesterday.” Yes, I’ve heard that chorus before. Time to shake things up a bit, with some out-of-the-ordinary scrambled eggs, pancake skewers, low-fat granola bars and whole wheat quick breads, such as this one with lemon, yogurt and berries.
To make this bread a little healthier than the average cake-like quick bread, I made a few adjustments. First of all, I replaced the standard stick and half of butter and high fat milk with goat milk yogurt, unsweetened applesauce and a few tablespoons of olive oil. In addition, I traded half of the all-purpose flour with whole wheat flour. The result is a moist, tender bread with a kick of fiber. The flavor comes from the ground ginger, fresh lemon zest and a generous helping of berries.
On top of all of these selling points, this bread is also lactose-free because it is butter-free and made with goat’s milk yogurt from Redwood Hill Farm. Beyond the health benefits of this yogurt (complete proteins and “good” bacteria), there are a number of things that it does not contain. Specifically, Redwood Hill products have no preservatives, artificial colors or flavorings, antibiotics, added growth hormones, GMO’s or toxic pesticides. That makes me feel pretty darn good about serving it to my family.
I’m also pretty taken with the sweet, but mischievous faces of the goats who provide their milk for the yogurt. Head to Family Fresh Cooking’s post, A Visit to Redwood Hill Farm to see what I’m talking about. It makes me want to hug a kid (the goat kind)!
Where do you find Redwood Hill products? It’s sold in Whole Foods Markets, as well as many other health food and specialty stores.
The recipe:
Preheat oven to 325 degrees F. Coat a 8 1/2 by 4 1/2 -inch loaf pan with cooking spray.
In a medium-sized bowl, whisk the 2 eggs. Stir in the goat milk yogurt, applesauce, olive oil and vanilla extract.
In a large bowl, whisk together the whole wheat flour, 1 cup all-purpose flour, brown sugar, lemon zest, baking powder, baking soda, ground ginger and salt.
Pour the yogurt mixture into the flour mixture. Stir to combine.
In a small bowl, stir together the frozen berries and the remaining 2 teaspoons all-purpose flour. Stir the flour-coated berries into the batter and mix until just combined.
Pour the batter into prepared pan and level with a spatula.
Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 60 minutes. Let the bread sit in the pan for 10 minutes.
Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack, then slice and serve.
Lemon, Yogurt, Berry & Ginger Whole Wheat Quick Bread Recipe
Ingredients
- 2 large eggs
- 1 1/4 cups plain goat milk yogurt such as Redwood Hill Farms
- 1/4 cup unsweetened applesauce
- 3 tbsp olive oil
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup + 2 teaspoon all-purpose flour divided
- 3/4 cup + 2 tablespoon brown sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups frozen mixed berries such as blackberries, blueberries & raspberries
Instructions
- Preheat oven to 325 degrees F. Coat a 8½ by 4½ -inch loaf pan with cooking spray.
- In a medium-sized bowl, whisk the 2 eggs. Stir in the goat milk yogurt, applesauce, olive oil and vanilla extract.
- In a large bowl, whisk together the whole wheat flour, 1 cup all-purpose flour, brown sugar, lemon zest, baking powder, baking soda, ground ginger and salt.
- Pour the yogurt mixture into the flour mixture. Stir to combine.
- In a small bowl, stir together the frozen berries and the remaining 2 teaspoons all-purpose flour.
- Stir the flour-coated berries into the batter and mix until just combined.
- Pour the batter into prepared pan and level with a spatula.
- Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 60 minutes. Let the bread sit in the pan for 10 minutes.
- Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack, then slice and serve.
Nutrition
Disclosure: This post was sponsored by the good people at Redwood Hill Farm/Green Valley Organics and they also provided me with some products, free of charge. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Sylvie @ Gourmande in the Kitchen
I’m all about goat’s milk yogurt at the moment, it’s a nice change of pace from greek yogurt.
Aggie
I love that you healthied up this quick bread to make it a good breakfast bread! My kids would be over the moon happy if I served this for them. We are in a cereal rut…it makes me cringe, but that’s all they want right now. Would love to treat them to this!