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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Whole Wheat Apple-Nut Bread

Makes: 12 servings
Prep 25 mins Cool 10 mins Bake 350°F1 hr to 1 hr 10 mins
Whole Wheat Apple-Nut Bread
  • 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
  • 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. Preheat oven to 350 degrees F. Grease the bottom and 1 inch up the side of a 1-1/2-quart casserole; set aside. In a large bowl, stir together 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 the prepared casserole. Sprinkle with wheat germ.

3. Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil during the last 15 minutes to prevent overbrowning.

4. Cool in casserole on a wire rack for 10 minutes. Remove bread from casserole. Cool completely on wire rack. If desired, wrap and store overnight before slicing (bread will be slightly moister the second day). Makes 12 servings.

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