Recipe by RHSGOLFER7
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
egg, lightly beaten
whole wheat pastry flour
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.
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!
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Maple Quick Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 11
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This rich, hearty loaf is great for breakfast or snacks.
See how to make moist, homemade whole-wheat bread in your bread machine.
Make this whole wheat bread, which is delicious and easy.