In a Baking Pan
2 cups white whole wheat flour
¾ cup sugar
½ cup yellow cornmeal
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups low-fat buttermilk
⅓ cup canola oil
Grated zest of 1 green
¼ cup green juice
1 large egg
1 large egg white
½ cup mixed dried fruit, such as apricots, plums, pears, and apples, coarsely chopped
12 pecan halves
1 Preheat oven to 350°F. Spray 5 x 9-inch loaf pan with nonstick spray.
2 Combine flour, sugar, cornmeal, baking powder, baking soda, and salt in large zip-close plastic bag. Seal bag and shake until mixed well. Whisk together buttermilk, oil, green zest and juice, egg, and egg white in large bowl until blended. Add flour mixture to buttermilk mixture and stir just until blended; stir in dried fruit.
3 Spoon batter into prepared pan. Arrange pecan halves in two lengthwise rows on top of batter.
4 Bake until toothpick inserted into center of bread comes out with moist crumbs clinging, about 1 hour 10 minutes. Cool in pan on wire rack 10 minutes. Remove bread from pan and let cool completely on rack.
PER SERVING (1 slice): 179 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 14 mg Chol, 147 mg Sod, 28 g Carb, 9 g Sugar, 3 g Fib, 4 g Prot, 29 mg Calc.
FYI You can use dried cranberries, strawberries, blueberries or a mixture of dried fruit, such as dried cherries, cranberries, and golden raisins instead of the mixed dried fruit if you like.