Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter (or spray with a non stick vegetable
spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).
In a large bowl, whisk
together the flours, baking powder, baking soda, salt, and ground cinnamon. Stir
in the currants.
In another large bowl, combine
the beaten egg, applesauce, oil, yogurt, sugar, and vanilla.
With a rubber spatula or wooden spoon, lightly
the wet ingredients into the dry ingredients just until all the ingredients are
combined and moistened (do not over
mix or the bread will be tough).
Scrape the batter into the prepared pan, smoothing the top with the back of a
spoon. For garnish, you can sprinkle the top of the bread with 2-3 tablespoons of rolled oats
or chopped nuts. Bake
for about 45 to 55 minutes, or until the bread is golden brown and a toothpick inserted in the
center comes out clean.
Remove from oven
and place on a wire rack. Let cool about 10 minutes before removing from pan.
Lovely served warm or at room
temperature. Can be stored in
an airtight container for several days at room temperature, or it can be frozen.
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1 1/2 cups (195 grams) all-purpose
1/2 cup (65 grams) whole wheat flour
(4 grams) baking powder
1 teaspoon (5 grams) baking soda
1/4 teaspoon (1 gram) kosher salt
teaspoon (3 grams) ground cinnamon
(75 grams) currants, raisins or chopped nuts
egg, lightly beaten
1 1/4 cups
(295 grams) chunky or smooth applesauce (lightly sweetened or unsweetened)
1/4 cup (55 grams) vegetable, corn, canola, or safflower oil
1/2 cup (120 grams) plain
yogurt or sour cream (full or reduced fat)
1/2 cup (105
grams) lightly packed light brown or turbindo sugar
(2 grams) pure vanilla extract