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.

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Ingredients

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

Directions

Instructions Checklist
  • 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

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

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
(13)

Most helpful critical review

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
(9)
38 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 4
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
(13)
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
(11)
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
(11)
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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
(9)
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
(7)
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
(7)
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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
(5)
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
(4)
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
(4)