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Preheat the oven to 350°F. Butter 4 mini loaf pans and place a piece of parchment paper in the bottom of each; butter the paper.
Sift together all-purpose flour, whole wheat pastry flour, baking powder, baking soda and salt. In the bowl of an electric mixer, combine butter and sugar; beat until light and fluffy. Beat in vanilla. Beat in eggs one at a time, stopping between additions to scrape down sides of the bowl. On low speed, beat in the yogurt in 3 additions, alternating with additions of flour mixture and scraping down sides of the bowl once or twice.
Divide the batter between the prepared pans and bake until a toothpick inserted into each loaf comes out clean, 30 to 40 minutes. Cool loaves in pans 10 minutes, then remove from pans and cool completely on a rack. Wrap in plastic and then in fabric and tie with ribbon or string. Will keep for up to 3 days.
Chocolate Chip-Almond Tea Bread
Substitute 1 teaspoon pure almond extract for the vanilla and mix in 2/3 cup chocolate chips and 1/3 cup finely chopped almonds.
Cranberry Tea Bread
Stir in 1 1/3 cups dried cranberries tossed with 1 tablespoon flour and 2 teaspoons finely grated orange zest.
Apple-Walnut Tea Bread
Stir in 3/4 cup shredded apple and 2/3 cup chopped walnuts tossed with 1 tablespoon flour and 1 1/2 teaspoons ground cinnamon.