Breakfast Bread
A New Morning Favorite
Imagine a breakfast bread that’s as nourishing as it is delicious: Picture a Bundt pan yielding a loaf filled with shredded carrots, crunchy banana chips, creamy avocado, nutrient-rich kale, plump raisins, and wholesome flax seeds. This bread is a harmonious blend of sweet and savory flavors, offering a nutrient-dense start to your day.
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Add What You Like
After you add the baking basics to this Breakfast Bread, you can add any dried fruit or nuts that you prefer. I chose the ones in this recipe based off of what we enjoy. This recipe is easily modified to suit your personal preferences.
I do like mixing it up seasonally. At Christmas time I add dried cranberries or other seasonal ingredients. Get creative and make it your own!
Flax Seeds
Flax seeds are easily found at most grocery stores. The brand I showed above is Bob’s Red Mill and one I have used, but any brand will do. Use whole flax seeds or the milled flax seed. You can also omit flax seed completely.
You can also use sunflowers seeds or pumpkin seeds if you like.
Adding whole or milled flaxseed or oil to baked goods such as muffins and breads is an excellent way to obtain the healthy constituents found in flax.
Using Avocado In Baking
There are a few tips to baking with avocado in place of oil or butter: Make sure you’re using ripe avocados — they should be slightly soft, but not too mushy.
Mash or blend your avocado before adding it to the recipe. That way, it’ll mix in evenly and there will be no chunks!
This also adds a healthier fat to your baked dish!
Shredded Carrot
I love the sweetness and texture that the shredded carrot adds to this bread. I like to grate my carrots super fine so that they melt into the batter when baking. The orange color also adds a pretty hue to this bread.
Breakfast Bread
Imagine a breakfast bread that's as nourishing as it is delicious: Picture a Bundt pan yielding a loaf filled with shredded carrots, crunchy banana chips, creamy avocado, nutrient-rich kale, plump raisins, and wholesome flax seeds. This bread is a harmonious blend of sweet and savory flavors, offering a nutrient-dense start to your day.
Ingredients
- 2 C of Flour, I used AP Flour (All Purpose)
- 2 T of Baking Powder
- 1 t of Salt
- 1 Avocado
- 1/4 C of Sugar
- 1 C of Shredded Carrot
- 1 C of Dried Banana Chips + 1/2 C for the top
- 2 Eggs
- 4 T of Butter, Melted
- 1 C of Raisins
- 1/2 C of Flax Seed
- 1 C of Chopped Kale
- Handful of Pumpkin Seeds (optional)
- 1/2 C of Milk
Instructions
- Combine the flour, salt and baking powder in a bowl and set aside.
- In a mixer combine the avocado, butter, sugar, milk eggs and beat until well combined.
- Add in the carrots and raisins and combine well, crush your banana chips and add that.
- Add in the kale.
- Slowly add the flour mixture a little at a time until it is well combined.
- Add in the flax-seed and combine.
- Meanwhile prepare your pan. I used a bundt pan sprayed with non stick spray, floured, and then I spread the remaining banana chips on the bottom. I sometimes add nuts or sunflower seeds or pumpkin seeds here as well. Just about a 1/2 cup. You can use any pan you choose, you may just need to split the batter depending on the size of the pan you use, but prepare the pans the same way.
- Heat your oven to 375 degrees.
- Every oven is different. My bread baked for 45 minutes. Yours may need less or more time. A toothpick should come out of the center clean when the bread is done.
- The last step is key. You MUST let the bread cool in the pan for an hour, then use a knife to loosen the bread around the edges of the pan. Use a plate or cutting board on the top of the pan and flip the bread over onto the plate.
- Let the bread cool for about another 30 minutes, then slice and serve with butter or plain.
Iced Coffee For The Perfect Pair
If you are making this breakfast bread for a brunch, then you may want to serve it with my foolproof iced coffee recipe.
This iced coffee recipe will really get you going. It is one of my favorite ways to make iced coffee. It is easy too!
4 Comments
Jen Pense
August 23, 2018 at 1:39 pm
Iém going to try this but with gluten free flour! Canét wait, thanks!
thetipsyhousewife
August 23, 2018 at 1:53 pm
Oh! Let me know how it comes out!
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