My 8-month-old, Caitlyn, LOVES bread! I am always looking for healthier bread recipes that she can munch on and I can feel good about her eating. This bread is delicious, and it really is better the day after making it. The original recipe calls for nuts, but with Caitlyn still being under a year of age I just substituted raisins. It is yummy for breakfast or a snack.
2 ¼ cups flour mix (equal parts whole wheat flour, white flour and wheat germ)
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
2 eggs, lightly beaten
1 cup unsweetened applesauce
6-oz plain yogurt
½ cup packed brown sugar
1/3 cup oil
1 cup raisins (or nuts)
Preheat oven to 350 and grease a loaf pan.
In a large bowl, mix together flour through baking soda. Make well in center and set aside.
In medium bowl, combine beaten eggs, applesauce, yogurt, brown sugar and oil. Add egg mixture to flour mixture, stir until just moistened (batter will be lumpy). Fold in raisins (or nuts, or both) and spoon into prepared loaf pan.
Bake 50 – 60 minutes, or until toothpick comes out clean. Cover with foil tent during last 15 minutes of baking time to prevent over-browning. Let cool in pan 10 minutes before removing.
When completely cool, wrap and store overnight (if possible). The bread is even more delicious the day after baking it.
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