(Photo Courtesy of Wylddane Productions, LLC)
Yesterday I tried this recipe. When I started, I was unsure of the end result...especially a bread that had fruit cocktail as one of its ingredients. However, it is actually a delicious bread and that is why I am sharing it. The recipe is from Del Monte...and what you will see below is the result of my modifications because when I stuck to the recipe the batter was too dense...stiffer than a pie crust dough. So I added an extra egg (I used farm-fresh organic medium eggs).
3 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3 eggs beaten
1 carton (8-oz) lemon low-fat yogurt
1/3 cup vegetable oil
1 teaspoon grated lemon peel
1 can (15-oz) fruit cocktail, drained
1/2 cup chopped pecans or walnuts
1. Preheat oven to 350 degrees (F). Combine flour, sugar and baking soda. Mix well.
2. Blend eggs with yogurt, oil and lemon peel. Add dry ingredients along with fruit cocktail and nuts; stir just enough to blend. Spoon into buttered 9 x 5 - inch loaf pan.
3. Bake 60 to 70 minutes or until wooden pick inserted into center comes out clean. Let stand in pan 10 minutes. Turn out onto wire rack; cool.
Makes 1 loaf
3 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3 eggs beaten
1 carton (8-oz) lemon low-fat yogurt
1/3 cup vegetable oil
1 teaspoon grated lemon peel
1 can (15-oz) fruit cocktail, drained
1/2 cup chopped pecans or walnuts
1. Preheat oven to 350 degrees (F). Combine flour, sugar and baking soda. Mix well.
2. Blend eggs with yogurt, oil and lemon peel. Add dry ingredients along with fruit cocktail and nuts; stir just enough to blend. Spoon into buttered 9 x 5 - inch loaf pan.
3. Bake 60 to 70 minutes or until wooden pick inserted into center comes out clean. Let stand in pan 10 minutes. Turn out onto wire rack; cool.
Makes 1 loaf
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