Lemon Yogurt Whole Wheat Bread

Ive never made bread before but hey there's a first for everything!

I will admit to this... my first trial I had no baking soda, and I thought "how bad can it be". Boy was I proven wrong by the baking Gods. Deep down I knew something was gonna happen (in this case not happen) but I still wanted to bake something. It still tasted great and because of the yogurt it wasn't dry. Just so happens it didn't rise... Oops.  

1 egg

1/2 tsp of baking soda (don't opt this out like I did)

1/2 tsp salt

6 tbsp Splenda Sugar Blend (if you use Splenda no calorie, granulated use 3/4 cup)

1 1/2 cup whole wheat flour

1/3 cup veg. oil (I'm sure you can use coconut oil)

1 cup low fat plain Greek yogurt

 2 tbsp lemon juice (divided) typically half a lemon

2 tsp grated lemon peel

1/2 tsp vanilla extract

1/4 tsp baking powder

3/4 cup powdered sugar (glaze)

cooking spray

1.Preheat oven to 325 degrees.

2. Combine dry ingredients - flour, sugar, salt, baking powder and soda. Set aside.

3. In another bowl stir wet ingredients - egg, oil, yogurt, ONLY 1 tbsp lemon, and peel. Once combined add the dry ingredients slowly. Mix well!

4. Spray your loaf pan with cooking spray. Pour the mix into the pan and bake for 45 mins.

While baking mix together powdered sugar and remaining 1 tbsp lemon juice for glaze. Only pour glaze over load once the loaf has completely cooled down.

ENJOY!

I first saw this recipe on the realistic nutritionist but made some changes.