Whole-Grain Morning Loaf

Photo: Ellie Miller
1 10-by-5-inch loaf

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


  • Vegetable-oil cooking spray

  • 1 large apple, such as McIntosh, peeled and coarsely grated

  • ¾ cup stone-ground whole-wheat flour

  • ½ cup unbleached all-purpose flour

  • 1 cup coarse wheat bran

  • ¼ cup wheat germ

  • 1 ½ teaspoons baking soda

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • 1 ¼ cups plain nonfat yogurt

  • cup applesauce

  • cup honey

  • 2 large eggs, lightly beaten

  • ¾ teaspoon pure vanilla extract

  • ½ cup dried dates, chopped

  • ½ cup walnuts, toasted and chopped

  • 4 ½ 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.

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