Whole-Grain Morning Loaf

Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.

  • Servings: 6
  • Yield: Makes one 10-by-5-inch loaf
Whole-Grain Morning Loaf

Photography: Ellie Miller

Source: Martha Stewart Living, June 2005


  • Vegetable-oil cooking spray
  • 1 large apple, such as McIntosh, peeled and coarsely grated
  • 3/4 cup stone-ground whole-wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 1 cup coarse wheat bran
  • 1/4 cup wheat germ
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/4 cups plain nonfat yogurt
  • 1/3 cup applesauce
  • 1/3 cup honey
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup dried dates, chopped
  • 1/2 cup walnuts, toasted and chopped
  • 4 1/2 teaspoons whole brown flaxseed


  1. Preheat oven to 375 degrees. Coat a 10-by-5-inch loaf pan with cooking spray. Wrap apple in paper towels; squeeze out liquid.

  2. Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt.

  3. Stir together apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in flour mixture. Fold in dates and nuts. Pour into pan. Sprinkle with flaxseed.

  4. Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 15 minutes. Unmold.


Be the first to comment!