Recipe information
Yield
makes one 10-inch loaf
Ingredients
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
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Preparation
Step 1
Preheat the oven to 375°F. Coat a 10 × 5-inch loaf pan with cooking spray. Wrap the apple in paper towels; squeeze out liquid.
Step 2
Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt.
Step 3
Stir together the apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in the flour mixture, then fold in the dates and nuts. Pour into the prepared pan. Sprinkle with the flaxseed.
Step 4
Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack 15 minutes. Unmold onto rack. Serve warm or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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