Sweet chewy date pieces, tart cranberries, and crunchy nut pieces make this Fruit and Nut Breakfast Quick Bread a delicious way to start the day or enjoy it as an afternoon snack with tea.
Did you know there is a some kind of national food holiday every single day of the year? Some days even have more than one! As it turns out, today is National Date and Nut Bread day and it just so happens I made this Fruit and Nut Breakfast Quick Bread a while back. It's filled with date pieces, cranberries, and nuts so it seems fitting to share the recipe today.
The idea for this bread from a grocery store ad featuring a similar breakfast bread. It looked yummy, but I figured it wasn't vegan so I came up with this version. I can't say how it compares to the store bought, but I can say it was a hit with the family.
Ingredients
This bread is made with whole wheat flour and a bit of coconut sugar to make it a bit healthier and filled it with sweet date pieces, cranberries, and walnuts for lots of flavor and texture.
Instructions
And since this is a quick bread it's super simple to put together. There's no kneading or waiting around for dough to rise, just combine everything in a bowl, pour it into a bread pan and bake. In just over an hour you'll have a freshly baked loaf of yummy bread perfect for breakfast or an afternoon snack.
Equipment
You will need pretty basic kitchen equipment to make this bread. Mixing bowls, measuring cups and spoons as well as a loaf pan.
Storage
Store bread in an airtight container on the counter. Good for 2-3 days.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Fruit & Nut Breakfast Quick Bread
Equipment
- 1 loaf pan
Ingredients
- 1 flax egg or 3 tablespoon aquafaba
- 1 cup non dairy milk, warmed slightly
- 1 tablespoon apple cider vinegar
- 2 cups white whole wheat flour
- ½ cup coconut sugar
- ¼ tsp salt
- 1 teaspoon cinnamon
- 1 ½ tsp baking powder
- ½ teaspoon baking soda
- ¼ cup raisins
- ¼ cup walnuts or pecans
- ¼ cup dried cranberries
- ¼ cup dates, chopped
- 3 tablespoon coconut oil
Instructions
- Preheat oven to 350 degrees and lightly oil a small bread pan.
- Prepare flax egg by whisking together 1 tablespoon ground flax seeds and 2 tablespoon water. Set aside to thicken.1 flax egg or 3 tablespoon aquafaba
- Combine non dairy milk and apple cider. Set aside.1 cup non dairy milk, warmed slightly , 1 tablespoon apple cider vinegar
- In a large bowl thoroughly combine flour, sugar, salt, baking powder, baking soda, cinnamon, raisins, walnuts, cranberries, and dates.2 cups white whole wheat flour , ½ cup coconut sugar, ¼ teaspoon salt , 1 teaspoon cinnamon , 1 ½ teaspoon baking powder, ½ teaspoon baking soda , ¼ cup raisins, ¼ cup walnuts or pecans , ¼ cup dried cranberries, ¼ cup dates, chopped
- In another bowl combine milk mixture, flax egg, and coconut oil.3 tablespoon coconut oil
- Pour the wet ingredients into dry ingredients and mix just to combine.
- Pour batter into oiled bread pan and bake for 60 minutes or until golden browned and a toothpick inserted in the middle comes out clean.
- Allow to cool for 10 minutes before removing from pan.
- Cool completely before slicing. Store bread in an airtight container.
Did you make this recipe? Let me know!