Lemon, Yogurt, Berry & Ginger Whole Wheat Quick Bread Recipe

Once October hits, breakfast burnout is in full gear. There are only so many times you can serve the kids cereal and toast before you start to hear, “But Mum, we just had that yesterday.” Yes, I’ve heard that chorus before. Time to shake things up a bit, with some out-of-the-ordinary scrambled eggs, pancake skewers, low-fat granola bars and whole wheat quick breads, such as this one with lemon, yogurt and berries.

To make this bread a little healthier than the average cake-like quick bread, I made a few adjustments. First of all, I replaced the standard stick and half of butter and high fat milk with goat milk yogurt, unsweetened applesauce and a few tablespoons of olive oil. In addition, I traded half of the all-purpose flour with whole wheat flour. The result is a moist, tender bread with a kick of fiber. The flavor comes from the ground ginger, fresh lemon zest and a generous helping of berries.

On top of all of these selling points, this bread is also lactose-free because it is butter-free and made with goat’s milk yogurt from Redwood Hill Farm. Beyond the health benefits of this yogurt (complete proteins and “good” bacteria), there are a number of things that it does not contain. Specifically, Redwood Hill products have no preservatives, artificial colors or flavorings, antibiotics, added growth hormones, GMO’s or toxic pesticides. That makes me feel pretty darn good about serving it to my family.

I’m also pretty taken with the sweet, but mischievous faces of the goats who provide their milk for the yogurt. Head to Family Fresh Cooking’s post, A Visit to Redwood Hill Farm to see what I’m talking about. It makes me want to hug a kid (the goat kind)!

Where do you find Redwood Hill products? It’s sold in Whole Foods Markets, as well as many other health food and specialty stores.

The recipe:

Preheat oven to 325 degrees F. Coat a 8 1/2 by 4 1/2 -inch loaf pan with cooking spray.

In a medium-sized bowl, whisk the 2 eggs. Stir in the goat milk yogurt, applesauce, olive oil and vanilla extract.

In a large bowl, whisk together the whole wheat flour, 1 cup all-purpose flour, brown sugar, lemon zest, baking powder, baking soda, ground ginger and salt.

Pour the yogurt mixture into the flour mixture. Stir to combine.

In a small bowl, stir together the frozen berries and the remaining 2 teaspoons all-purpose flour. Stir the flour-coated berries into the batter and mix until just combined.

Pour the batter into prepared pan and level with a spatula.

Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 60 minutes. Let the bread sit in the pan for 10 minutes.

Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack, then slice and serve.

Other recipes using goat milk yogurt:

Family Fresh Cooking’s Maple Butter Pecan Popsicles

Chocolate & Zucchini’s Roasted Eggplant & Yogurt Dip

Six Course Dinner’s Hasselback Potato with Garlic Yogurt & Red Onion Confit

Breaking Bread’s Lemon Goat Yogurt Ice Cream

To find out more about Redwood Hill Farm’s products and philosophy, find them at their site or at the Green Valley Organics site, on Facebook and on Twitter.

Lemon, Yogurt, Berry & Ginger Whole Wheat Quick Bread Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

Instructions

Preheat oven to 325 degrees F. Coat a 8 1/2 by 4 1/2 -inch loaf pan with cooking spray.

In a medium-sized bowl, whisk the 2 eggs. Stir in the goat milk yogurt, applesauce, olive oil and vanilla extract.

In a large bowl, whisk together the whole wheat flour, 1 cup all-purpose flour, brown sugar, lemon zest, baking powder, baking soda, ground ginger and salt.

Pour the yogurt mixture into the flour mixture. Stir to combine.

In a small bowl, stir together the frozen berries and the remaining 2 teaspoons all-purpose flour.

Stir the flour-coated berries into the batter and mix until just combined.

Pour the batter into prepared pan and level with a spatula.

Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 60 minutes. Let the bread sit in the pan for 10 minutes.

Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack, then slice and serve.

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Disclaimer: This post was sponsored by the good people at Redwood Hill Farm/Green Valley Organics and they also provided me with some products, free of charge.

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