Applesauce loaf with quinoa flakes

A delicious and super nutritious loaf!

Applesauce, cinnamon and low fat yogurt combine to make a batter that is tasty and moist, while the whole wheat flour adds fibre and the quinoa flakes add all sorts of goodness – including protein. Quinoa flakes are available at many natural food stores and they can be used to boost the wholesomeness of all sorts of things. If you are substituting quinoa flakes for flour in a recipe, be sure to add a little bit more liquid to compensate. Make a double batch of this loaf recipe so you can enjoy one and give the other to a friend.


  • 1 1/4 cups (310 mL) unbleached flour
  • 1/3 cup (90 mL) whole wheat flour
  • 1 teaspoon (5 mL) ground cinnamon
  • 1 teaspoon (5 mL) baking soda
  • 1 teaspoon (5 mL) baking powder
  • 1/4 teaspoon (1.25 mL) salt
  • 1/2 cup (125 mL) currants or chopped nuts (optional)
  • 1/2 cup (125 mL) low-fat plain yogurt
  • 1/4 cup (60 mL) canola oil
  • 1/2 cup (125 mL) lightly packed light brown sugar
  • 1/2 teaspoon (2.5 mL) pure vanilla extract
  • 1 large egg, lightly beaten
  • 1 1/4 cups (310 mL) unsweetened applesauce
  • 1/3 cup (90 mL) quinoa flakes + 1 teaspoon (5 mL)


  • Preheat oven to 350F; place rack in the middle of the oven.
  • Line a 9x5x3 loaf pan with parchment paper.
  • In a large bowl, whisk together the flours, cinnamon, baking powder, baking soda and salt. Stir in the currants or nuts if using.
  • In a medium bowl, combine the yogurt, oil, brown sugar, vanilla, beaten egg and applesauce.
  • With a silicone spatula or large spoon, lightly fold the wet ingredients into the dry ingredients just until all are combined.
  • Sprinkle 1/3 cup quinoa flakes over batter and stir again just enough to blend well. (As with muffins, loaf batters should not be over mixed or the baked goods will be a bit tough).
  • Scrape the batter into the prepared pan, trying to make it as level as you can.
  • Sprinkle 1 teaspoon of quinoa flakes over the top of the loaf (can substitute with 1 tablespoon chopped nuts if desired).
  • Bake for about 45 to 50 minutes, or until the loaf is nicely browned and a toothpick inserted in the centre comes out clean.
  • Remove from oven and place on a wire rack. Let cool about 5 minutes before removing from pan. Let cool another 15 minutes before slicing.
  • Serve warm or at room temperature; if storing for more than 2 days, freezing is recommended.

Makes 1 loaf.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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