Fruit & Nut Breakfast Quick Bread
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.
Servings 10 slices
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.
