Whole Wheat Apple-Nut Bread | Midwest Living

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Whole Wheat Apple-Nut Bread

Whole Wheat Apple-Nut Bread

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  • Makes: 12 servings
  • Prep 25 mins
  • Bake 1 hr

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Applesauce and yogurt help keep this whole grain quick bread moist. The bread is baked in a round casserole dish.


  • 1 1/2 cups whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 cup unsweetened applesauce
  • 1 6 - ounce carton plain low-fat yogurt (2/3 cup)
  • 1/2 cup packed brown sugar
  • 1/3 cup cooking oil
  • 1 cup chopped pecans, black walnuts or hickory nuts
  • 1/3 cup raisins
  • 1 tablespoon toasted wheat germ


  1. Grease the bottom and 1 inch up the sides of a 1-1/2-quart round casserole dish; set aside. In a large bowl, combine whole wheat flour, all-purpose flour, baking powder, salt, cinnamon and baking soda. Make a well in center of flour mixture; set aside.
  2. In a medium bowl, combine eggs, applesauce, yogurt, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold in nuts and raisins. Spoon batter into prepared dish. Sprinkle with wheat germ.
  3. Bake in a 350 degree F oven for 60 to 70 minutes, covering with foil for the last 15 minutes of baking to prevent overbrowning, or until a wooden toothpick inserted near center comes out clean. Cool in dish on a wire rack for 10 minutes. Remove from dish. Cool completely on wire rack. If you like, wrap and store overnight before slicing. Makes 1 loaf (12 servings).


  • Bread will be slightly moister the second day.

Nutrition Facts

(Whole Wheat Apple-Nut Bread)

Servings Per Recipe 12, pro. (g) 6, fiber (g) 3, sodium (mg) 333, cal. (kcal) 274, chol. (mg) 36, sat. fat (g) 2, calcium (mg) 81, vit. A (IU) 49, iron (mg) 2, vit. C (mg) 1, carb. (g) 34, Fat, total (g) 15

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