1 (6 oz.) can frozen pineapple juice blend concentrate, thawed (I use Chiquita "Caribbean Splash")
1/2 c. plain yogurt
1 c. milk
1/2 c. apple juice
1/4 c. vegetable oil
4 c. whole wheat flour
4 tsp. baking powder
2 tsp. baking soda
1/2 c. rolled oats

Stir together dry ingredients. Stir together wet ingredients and add to dry ingredients. Stir until blended. Spoon into two greased 9x5 inch loaf pans and bake at 325 degrees for about 45 minutes.

Store in refrigerator. This tastes best when flavors have blended for a day or two. This bread freezes very well.