Fairly healthy quick bread recipe

Fairly healthy quick bread recipe - perfect for autumn!

I had 2 Royal Gala apples in the crisper that needed to be used up. Pink Lady apples were on sale this week, and I can't wait to have one of the 4 lbs worth that I bought.

I included the link to the original recipe from the pin, however, I never met a recipe I didn't enjoy changing, so I posted my ingredients here. This recipe is VEGAN if you sub the yogurt for the veggie oil in the original recipe.

Fall Everything Bread
Recipe adapted from WhitneyInChicago who adapted hers from Joy the Baker

3 1/2 cups whole wheat flour
1 cup light (or dark) brown sugar, packed; whichever you have around, I used dark
1 cup splenda (or you can omit and just use 2 c. brown sugar)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1/2 tablespoon cinnamon
1 teaspoon allspice
1/4 teaspoon cloves (I used a little more allspice because I didn’t have any cloves)
1 15-ounce can pumpkin puree, or just under two cups
1 cup fat free yogurt
1/3 cup maple syrup
1 cup apple juice divided (1/2 for wet ingredients; 1/2 when mixing)
1 cup chopped almonds plus 8 pecan halves
1 heaping cup fresh cranberries or raisins
2 medium apples, peeled and cored and cut into small pieces (I used Royal Gala b/c that is what I needed to use up)

Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans or 1 bundt
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, yogurt, maple syrup and 1/2 of the apple juice.
Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Be careful to both not over mix the flour but still make sure that all the flour is incorporated. Fold in the chopped pecans, cranberries and apple chunks. Add the 2nd 1/2 c of apple juice a little at a time as you incorporate the fruit/nuts.
Divide the dough between the two greased pans. Sprinkle loaf with some brown sugar loosely crumbled over the top.
The blog says to Bake mini pans for 30-40 mins and full sized pans 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack. I used a bundt pan, and mine took about 60 min (1hr)