This recipe is great- I happened to find maple yogurt at Whole Foods, so I used it! This is healthy & low cal. And surprisingly very moist! Reminds me a bit of gingerbread. All my quick bread recipes need to have foil on the top the last half of the baking time to prevent over-browning. No exception here. Thanks for submitting!

Very good and good for you. I substituted buttermilk for skim (its extrememely low in fat and very rich tasting). I cooked my first one 45 min and it was too long, made it dry. I cooked the second one approx. 40 min and it made a big difference, I also loosely covered the top with foil the last 10 min.

This is easy to make, satisfying, and has a good texture. However, it is just a little shy on taste. I'd add more maple syrup or cinnamon. A little cinnamon sugar on top would be perfect. I used fat free vanilla yogurt for sweetness, two egg whites, and skim milk to cut calories. FYI, the juice of one lemon is 2 -3 tablespoons. Thanks for the tip about putting foil on top. Definitely test the bread before fifty minutes.

i love this bread! i ate like half a loaf in a day! i made this even lower calorie than it all ready is: i substituted splenda for the sugar, egg substitute, skim milk, and just a bit of syrup for the taste. this was awesome! so moist, and crusty if you bake it a bit longer.

Wow I was surprised how amazing this recipe was with whole wheat flour. I made them into muffins instead of loaf pans. Kids ate them up!

So maybe I'm jumping the gun a little since I haven't even pulled this loaf out of the oven yet, but the batter/dough tasted so good, it is rising so beautifully (better than any bread I've made recently), and has the most delightful color. I had to substitute 1 T milled flax seed + 3 T water for the egg because I ran out yesterday and haven't been able to get through the snow to the store yet. I also used 1 2/3 c whole wheat flour + 1/3 c unbleached all-purpose flour because I didn't have any pastry flour. I can't wait to taste this!

I followed all the directions, but I found it bland (despite increasing the spices). I wish I hadn't wasted expensive syrup. I won't make this again.

I love how this comes out so moist! especially for a whole wheat bread. the other plus- my kids really like this bread better than a lot of whole grain breads I make. the minuses- a bit shy on taste, and it seems to have a weird smell to it . I'm not sure what gives it that smell- the yogurt? I've tried this a few different times- once like the recipe says and later with different variations to try to get rid of the smell. Once I decreased the milk to 1/4 cup, added 1/2 cup of pumpkin puree and double the cinnamon for more taste, also I've tried using vanilla soymilk in place of the milk. Neither seemed to help. I do LOVE how the consistancy of the bread turns out so I will continue to play with this recipe and find something that works- maybe change out the yogurt for applesauce? not sure. Definately is better with added something like pumpkin, zucchini, carrots, raisins, etc.

To skinny down the recipe as much as I can, I used non-fat vanilla yogurt, skim milk and sugerless syrup with maple flavour. It smelt amazing, but tasted bland. I had it in the oven for 35 mins, it was more than enough. 30 mins seems more like it. Oh well, I will smother it maple syrup when I have it for breakfast.

So delicious bread for breakfast ! Kids enjoy it with chocolate paste .