Luscious Low-fat* Citrus Bread
Adapted from a recipe for French Yogurt Cake in bon appétit
makes 1 loaf – 12 slices
recipe for ~ 5400 ft altitude**
nonstick vegetable oil spray
1+1/2 c White Whole Wheat flour + extra for dusting the pan
2 tsp less 1/8 tsp baking powder
3/4 tsp salt
1 c erythritol and/or sugar (I use 3/4 c erythritol and 1/4 c sugar)
1 to 2 Tbsp lemon, orange, or grapefruit zest
1 c plain low-fat Greek yogurt
2 Tbsp lemon-flavored olive oil***
1 whole egg + 1 egg white
2 Tbsp applesauce
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Coat a standard-sized loaf pan with cooking spray, then dust with flour to coat the sides and bottom. Get rid of any excess flour by turning it upside-down and tapping the bottom or sides.
Mix the flour, baking powder and salt in a medium bowl.
In a large bowl, combine the erythritol/sugar with the citrus zest with your fingers until the sugar is moist. Then add the yogurt, olive oil, eggs, applesauce, and vanilla, and combine well.
Fold the dry ingredients into the wet ingredients and mix just enough to absorb all the dry ingredients.
Pour into the loaf pan, and bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
* Low-fat is 3 grams of fat per serving or less. My calculations for this is 3.4 grams per slice – so if you round down, it is indeed, low-fat. Close enough.
** For lower altitudes: use a full 2 tsp baking powder
*** Just use a little more zest if you’re using regular olive oil instead of lemon