Nutty Apple Bread
Yield
1 loafPrep
10 minCook
65 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
peanut butter
|
|
| 2 | tablespoons |
margarine
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
honey
|
|
| 1 ¼ | cups |
whole-wheat flour
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| 2 | teaspoons |
allspice
ground |
|
| ¾ | cup |
rolled oats
quick-cooking |
|
| ¼ | cup |
wheat germ
|
|
| ⅔ | cup |
yogurt, plain
|
|
| 1 | cup |
apples
chopped fine |
*
|
| ¼ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
peanut butter
|
|
| 3E+1 | ml |
margarine
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
honey
|
|
| 296 | ml |
whole-wheat flour
|
|
| 6.3 | ml |
baking soda
|
|
| 1E+1 | ml |
allspice
ground |
|
| 177 | ml |
rolled oats
quick-cooking |
|
| 59 | ml |
wheat germ
|
|
| 158 | ml |
yogurt, plain
|
|
| 237 | ml |
apples
chopped fine |
*
|
| 59 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃); coat a 9 x 5-inch loaf pan with nonstick cooking spray.
In a large bowl, mix the peanut butter, margarine, eggs and honey until smooth; set aside.
In a medium bowl, sift together the flour, baking soda and allspice.
Add the oats and wheat germ; mix thoroughly.
Combine the flour mixture with the peanut butter mixture; add the yogurt, apples and walnuts and blend well.
Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the pan and cool.
Store in plastic wrap.
