Lemon, Yogurt, Berry & Ginger Whole Wheat Quick Bread Recipe
Shake up things on school mornings and serve this moist and flavorful quick bread to your kids.
Servings: 12 Slices (1 Loaf)
Calories: 208kcal
Ingredients
- 2 large eggs
- 1 ¼ cups plain goat milk yogurt such as Redwood Hill Farms
- ¼ cup unsweetened applesauce
- 3 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup + 2 teaspoon all-purpose flour divided
- ¾ cup + 2 tablespoon brown sugar
- 1 tablespoon grated lemon zest
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ 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
Serving: 1Slice | Calories: 208kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 171mg | Potassium: 238mg | Fiber: 2g | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 1.2mg | Calcium: 98mg | Iron: 1.3mg