Whole Wheat Maple Quick Bread

Rating: 3.66 stars
38 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 4

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.

By RHSGOLFER7
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 5x9 inch loaf pan.

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  • In a bowl, mix the milk, yogurt, egg, maple syrup, and lemon juice. In a separate bowl, mix the flour, baking soda, cinnamon, and nutmeg. Gradually stir the flour mixture into the milk mixture until moistened. Pour into the prepared loaf pan.

  • Bake 50 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
114.4 calories; 4 g protein; 23.3 g carbohydrates; 17.3 mg cholesterol; 234.1 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Juddbee
Rating: 4 stars
10/10/2005
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. Read More
Helpful
(13)

Most helpful critical review

MPEBLE
Rating: 3 stars
05/19/2007
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. Read More
Helpful
(9)
38 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Juddbee
Rating: 4 stars
10/10/2005
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. Read More
Helpful
(13)
~Severed*Consciousness~
Rating: 5 stars
01/21/2007
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! Read More
Helpful
(11)
MELLO 57
Rating: 5 stars
09/13/2005
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! Read More
Helpful
(11)
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MPEBLE
Rating: 3 stars
05/18/2007
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. Read More
Helpful
(9)
IrishRose
Rating: 5 stars
05/09/2007
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! Read More
Helpful
(7)
jellybeanbecky
Rating: 5 stars
04/11/2006
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. Read More
Helpful
(7)
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Jessi
Rating: 5 stars
12/30/2009
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. Read More
Helpful
(5)
sarahxbee
Rating: 1 stars
01/20/2009
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. Read More
Helpful
(4)
marathonmama
Rating: 3 stars
01/31/2008
I love how this comes out so moist! especially for a whole wheat bread. the other plus- my kids really like this bread better than a lot of whole grain breads I make. the minuses- a bit shy on taste and it seems to have a weird smell to it. I'm not sure what gives it that smell- the yogurt? I've tried this a few different times- once like the recipe says and later with different variations to try to get rid of the smell. Once I decreased the milk to 1/4 cup added 1/2 cup of pumpkin puree and double the cinnamon for more taste also I've tried using vanilla soymilk in place of the milk. Neither seemed to help. I do LOVE how the consistancy of the bread turns out so I will continue to play with this recipe and find something that works- maybe change out the yogurt for applesauce? not sure. Definately is better with added something like pumpkin zucchini carrots raisins etc. Read More
Helpful
(4)
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