Whole Wheat Maple Quick Bread Recipe - Allrecipes.com
Whole Wheat Maple Quick Bread Recipe
  • READY IN ABOUT hrs

Whole Wheat Maple Quick Bread

Recipe by  

"This recipe uses light ingredients, but it still comes out moist with a mild sweetness. Great to make if you don't feel like waiting hours for traditional yeast bread, but are craving some."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 5x9 inch loaf pan.
  2. In a bowl, mix the milk, yogurt, egg, maple syrup, and lemon juice. In a separate bowl, mix the flour, baking soda, cinnamon, and nutmeg. Gradually stir the flour mixture into the milk mixture until moistened. Pour into the prepared loaf pan.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
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Reviews More Reviews

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.

 
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.

 

34 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!

 
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!

 
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!

 
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.

 
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.

 
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.

 

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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.

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