Serves: 5
Total Calories: 243

1 1/4 cups whole wheat flour
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon (Mexican canela or Ceylon variety preferred)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup pineapple or apple juice
2 tablespoons sour cream or yogurt
2 tablespoons dark brown sugar
2 tablespoons canola oil or vegetable oil
2 teaspoons pure vanilla extract

1. Preheat the oven to 350°. Spray 1 small loaf pan (3 3/4- × 7 1/2-inch) with vegetable oil spray. In a large bowl, whisk together the flours and the cinnamon, baking powder, baking soda, and salt. Make a well in the center.

2. In a medium bowl, mix together the egg, pineapple juice, sour cream, sugar, oil, and vanilla. Add the wet ingredients to the well in the dry ingredients and fold together just to combine. Do not over mix. (The batter will be very thick.)

3. Spoon the batter into the prepared pan, level the top, and bake about 35 minutes, or until a tester inserted in the center comes out clean. Turn the bread out onto a wire rack. Cool at least 30 minutes. Slice and serve.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 243
Calories from Fat: 62

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls