Whole Wheat Maple Quick Bread Recipe

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Most Helpful Positive Review

Oct 10, 2005

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.

—Juddbee

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Most Helpful Critical Review

May 18, 2007

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.

—MPEPLIN

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31 Ratings

Jan 21, 2007

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!

—~Severed*Consciousness~

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Sep 13, 2005

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!

—MELLO 57

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May 09, 2007

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!

—IrishRose

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Apr 10, 2006

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.

—jellybeanbecky

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Dec 30, 2009

This recipe does not need any modifications to make it "light" or "low fat". It is already a healthy bread and if you use sugar free maple syrup..... of course it is going to be bland. The maple syrup is what gives it flavor.

—Jessi

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Jan 19, 2009

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.

—sarahxbee

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Nutrition

Calories
114 kcal
6%

Carbohydrates
23.3 g
8%

Cholesterol
19 mg
6%

Fat
1.2 g
2%

Fiber
2 g
8%

Protein
4 g
8%

Sodium
234 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Wheat Maple Quick Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 114
Calories from Fat: 11

% Daily Value *
Total Fat 1.2g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 19mg 6 %
Sodium 234mg 9 %
Potassium 149mg 4 %
Total Carbohydrates 23.3g 8 %
Dietary Fiber 2g 8 %
Protein 4g 8 %
** Sugars 9.6g
Vitamin A < 1 %
Vitamin C 12 %
Calcium 9 %
Iron 5 %
** Thiamin 2 %
Niacin 5 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.