Mini Fruit and Sunflower Loaves

This not-too-sweet bread is good for breakfast or with coffee or tea in the afternoon. Mini loaves are nice for gifts, but you can also bake the batter in a full-sized loaf pan. Just increase the cooking time.

Yield: 4 loaves, 8 servings per loaf (serving size: 1 slice)

Ingredients

• 2  cups  all-purpose flour (about 9 ounces)
• 1  cup  yellow cornmeal
• 2  teaspoons  baking soda
• 1/4  teaspoon  salt
• 2  cups  vanilla fat-free yogurt
• 1/2  cup  canola oil
• 1/2  cup  maple syrup
• 1/2  cup  honey
• 1  teaspoon  vanilla extract
• 1  cup  chopped dried mixed fruit
• 1/2  cup  sunflower seed kernels
• 1  teaspoon  grated orange rind
• Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 3 ingredients (through 1/4 teaspoon salt) in a large bowl. Combine yogurt, oil, syrup, honey, and vanilla. Add yogurt mixture to flour mixture, stirring just until moist. Fold in fruit, sunflower seeds, and rind.

Spoon batter into 4 (6-inch) loaf pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool completely on wire rack.

Nutritional Information

Calories:

151 (30% from fat)

Fat:

5.1g (sat 0.4g,mono 2.4g,poly 2g)

Protein:

2.6g

Carbohydrate:

24.5g

Fiber:

1.2g

Cholesterol:

0.0mg

Iron:

0.8mg

Sodium:

111mg

Calcium:

36mg