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Maple Yogurt Bread with Apple Cider Glaze

This quick and easy yogurt bread tastes like fall. It’s entirely sweetened with Dark Robust maple syrup and spiced with a blend of cinnamon, cardamom, cloves, nutmeg and ginger. It’s glazed with a sweet apple cider frosting and the toasted pepitas give the soft bite some crunchy texture. Enjoy for breakfast with a mug of coffee or for dessert!

Serves

1 LOAF

Prep time

––

Cook time

––

INGREDIENTS

FOR THE BREAD​:

  • 2 cups all-purpose flour​
  • 1/4 cup spelt flour​
  • 1 1/2 teaspoons baking powder​
  • 3/4 teaspoon baking soda​
  • 1 teaspoon salt​
  • 1 1/4 teaspoon pumpkin pie spice​
  • 1/4 cup unsalted butter, melted​
  • 1 cup maple syrup​
  • 1 cup plain Greek yogurt​

FOR THE GLAZE​:

  • 1 cup powdered sugar​
  • 2 tablespoons apple cider​

FOR THE TOPPING​:

  • 1/4 cup pepitas​
  • Maple sugar​
  • Cinnamon

INSTRUCTIONS

  1. Pre-heat the oven to 350°F.
  2. In a small mixing bowl, whisk the flour, spelt flour, baking powder, baking soda, salt and pumpkin pie spice together.
  3. In a medium mixing bowl, stir the melted butter and maple syrup together. Whisk in the yogurt until no chunks remain. Add the eggs one at a time and whisk for a minute after each addition.
  4. Pour the flour into the maple mixture and stir together with a wooden spoon or rubber spatula until no dry streaks remain.
  5. Pour into a greased loaf pan, and bake for 45-50 minutes.
  6. While the loaf bakes, toast pepitas in a skillet, about 5 minutes, or until they begin to pop and become aromatic. Transfer to a small bowl and sprinkle with cinnamon and maple sugar. Once cool, you can chop them if you’d like!
  7. Allow the loaf to cool in the pan for 10 minutes before inverting and cooling on a rack.
  8. While the loaf cools, combine the powdered sugar and apple cider in a small bowl until smooth.
  9. Once the loaf has cooled all the way down, about an hour, pour the glaze over and drizzle with the pepita pieces! Enjoy!

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