Whole Grain Quick Bread Recipe

Name: Whole Grain Quick Bread
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 c. cornmeal, divided; 1/2 c. whole wheat flour; 1/2 c. all-purpose flour; 1 c. wheat germ; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1 c. apple juice or orange juice; 1/4 c. honey; 1 egg, slightly beaten; 2 Tbsp. vegetable oil

Servings: persons

1/2 c. cornmeal, divided
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1 c. wheat germ
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. apple juice or orange juice
1/4 c. honey
1 egg, slightly beaten
2 Tbsp. vegetable oil

1
Set aside 2 tablespoons cornmeal for topping.
2
Combine remaining dry ingredients in large mixing bowl.
3
Add juice, honey, egg and oil.
4
Stir just until moistened.
5
Pour batter into 8 cup ring mold.
6
Sprinkle reserved cornmeal over top.
7
Microwave on 80 for 7 to 8 minutes.
8
Rotate dish 1/2 turn and cook on High for 1 1/2 to 2 minutes or until bread tests done.
9
Remove from microwave and let stand 10 minutes.
10
Makes 8 to 10 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 c. cornmeal, divided, 1/2 c. whole wheat flour, 1/2 c. all-purpose flour, 1 c. wheat germ, and more.

Yes, Whole Grain Quick Bread 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.

Whole Grain Quick Bread

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