Low Cholesterol/Low-Fat/Whole Grain Apple Breakfast Bread



  • 2 apples
  • 1 cup whole wheat flour
  • 1 cup unbleached flour
  • 1/2 oat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/3 coarsely chopped almonds
  • 3 egg whites
  • 3/4 nonfat yogurt
  • 1/3 maple syrup
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1/4 apricot all-fruit preserves
  • 1 tablespoon orange juice


Coat 9-inch tube pan with nonstick spray. Cut 1 apple into slices and arrange around bottom of pan. Chop other apple and set aside.
In large bowl, mix whole wheat flour, unbleached flour, oat bran, baking powder, baking soda and cinnamon. Stir in chopped apples and almonds.
In medium bowl, combine egg whites, yogurt, maple syrup, oil and vanilla. Pour liquid ingredients over flour mixture. Stir to combine, but don?t overmix.
Add batter to prepared pan and level out top. Bake at 375° 25 minutes. Let cool 5 minutes on wire rack. Run knife between bread and sides of pan to loosen bread. Let stand 10 minutes before unmolding. Cool completely before serving.
Combine preserves and orange juice in 1-quart saucepan. Heat briefly to melt preserves. Drizzle over bread.