- 250 ml (1 cup) whole wheat flour
- 250 ml (1 cup) unbleached all-purpose flour
- 125 ml (½ cup) oatmeal
- 60 ml (¼ cup) wheat or oat bran
- 30 ml (2 tbsp.) flax seed, ground
- 15 ml (1 tbsp.) baking powder
- 5 ml (1 tsp.) baking soda
- 125 ml (½ cup) butter, softened
- 125 ml (½ cup) brown sugar
- 2 eggs
- 375 ml (1½ cup) bananas, mashed
- 180 ml (¾ cup) milk
- 250 ml (1 cup) carrots, grated
- 250 ml (1 cup) zucchini, grated
- 125 ml (½ cup) pecan pieces
- 125 ml (½ cup) dried cranberries
- 200 g (7 oz.) Edam Riviera cheese, cubed
- Preheat oven to 180oC (350oF). Grease and flour a large loaf pan or line it with parchment paper.
- In a large bowl, mix the dry ingredients and make a well in the middle. Set aside.
- In another bowl, cream the butter with the brown sugar. Add the eggs one at a time, beating vigorously between each addition. Stir in the mashed bananas and milk. Gradually add the wet ingredients into the middle of the dry ingredients, stirring with a fork until smooth.
- Stir in the carrots, zucchini, pecans, dried cranberries and cheese cubes.
- Spread the batter in the pan and bake in the middle of the oven for about 1 hour or until the bread is golden brown and a toothpick inserted in the centre comes out clean.
- Serve in slices for breakfast. Slices may be reheated in the toaster if desired.
- Breakfast bread keeps for 1 day at room temperature and then for 4 to 5 days in the refrigerator. The batter can also be refrigerated for up to 24 hours before baking. Baked breakfast bread can be frozen whole or sliced.
Your message has been send successfully.