California Fruit Bread

This whole wheat fruit bread gets all its sweetness from the fruit itself. Ripe bananas, crushed pineapple, dried apricots, and golden raisins do the work that sugar and butter would normally handle.

Applesauce stands in for oil, and egg whites replace whole eggs, keeping the loaf light and low in fat without sacrificing moisture. The soy flour and nonfat milk powder add a bit of protein and help the crust brown evenly.

Blending the wet ingredients before folding them into the dry keeps everything smooth. But don’t overbeat once combined, or you’ll develop too much gluten and end up with a tough loaf instead of a tender one.

Cool this bread on its side so the top doesn’t collapse while the crumb sets. It slices best after a night in the fridge, and it freezes well for weeks.

Kitchen Tips

• Use very ripe bananas with plenty of brown spots for maximum natural sweetness.
• Drain the pineapple thoroughly. Extra juice will make the batter too wet and the center gummy.
• Chop the dried apricots small so they distribute evenly throughout each slice.
• Test doneness with a toothpick in the center. If it comes out clean, pull it from the oven.

Variations

• Swap golden raisins for dried cranberries for a tart contrast.
• Add a teaspoon of cinnamon and a pinch of nutmeg for a spiced version.
• Fold in chopped walnuts or pecans for crunch and healthy fats.