Apple Yogurt Bread
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Apple cinnamon low fat yogurt||8 Ounce (1 Carton, Dutch Style With Fruit On The Bottom)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Skim milk||2 Tablespoon|
|Vegetable cooking spray||4|
Combine first 7 ingredients in a large bowl; stir well.
Combine yogurt, egg substitute, oil, and milk; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.