Whole-Grain Morning Loaf Recipe

Name: Whole-Grain Morning Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1 large apple, such as McIntosh, peeled and coarsely grated; 3/4 cup stone-ground whole-wheat flour; 1/2 cup unbleached all-purpose flour; 1 cup coarse wheat bran; 1/4 cup wheat germ; 1 1/2 teaspoons baking soda; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1 1/4 cups plain nonfat yogurt; 1/3 cup applesauce; 1/3 cup honey; 2 large eggs, lightly beaten; 3/4 teaspoon pure vanilla extract; 1/2 cup dried dates, chopped; 1/2 cup walnuts, toasted and chopped; 4 1/2 teaspoons whole brown flaxseed

Servings: persons

Vegetable oil cooking spray
1 large apple, such as McIntosh, peeled and coarsely grated
3/4 cup stone-ground whole-wheat flour
1/2 cup unbleached all-purpose flour
1 cup coarse wheat bran
1/4 cup wheat germ
1 1/2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/4 cups plain nonfat yogurt
1/3 cup applesauce
1/3 cup honey
2 large eggs, lightly beaten
3/4 teaspoon pure vanilla extract
1/2 cup dried dates, chopped
1/2 cup walnuts, toasted and chopped
4 1/2 teaspoons whole brown flaxseed

1
Preheat the oven to 375F.
2
Coat a 10 x 5-inch loaf pan with cooking spray.
3
Wrap the apple in paper towels; squeeze out liquid.
4
Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt.
5
Stir together the apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl.
6
Fold in the flour mixture, then fold in the dates and nuts.
7
Pour into the prepared pan.
8
Sprinkle with the flaxseed.
9
Bake until a cake tester comes out clean, 50 to 55 minutes.
10
Let cool in the pan on a wire rack 15 minutes.
11
Unmold onto rack.
12
Serve warm or at room temperature.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Vegetable oil cooking spray, 1 large apple, such as McIntosh, peeled and coarsely grated, 3/4 cup stone-ground whole-wheat flour, 1/2 cup unbleached all-purpose flour, and more.

Yes, Whole-Grain Morning Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole-Grain Morning Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions