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Everything Vegan Fruit, Veggie and Nut Breakfast Bread

Is there anything better than waking up to a warm breakfast bread? A perfectly healthy and classic homemade baked good that everyone is going to go crazy for.

What I love about this recipe is that it combines so many different “good for you” ingredients in one loaf. A “grab and go” breakfast or snack you can change up by adding any type of chopped nuts, seeds, dried or fresh fruits, berries, veggies or even chunks of chocolate.  Do you think it’s weird that I added spinach to this bread? I don’t. It was in the fridge, I threw it in and no one complained.

I also used spelt flour in this bread, but you can feel free to sub in whatever your heart desires. The benefit of using spelt over white flour is totally worth it. It has a good source of dietary fiber, protein (which it contains more of than common wheat), and vitamins and minerals. This grain is also more water-soluble than wheat, which makes it much easier for the body to digest.

Now, in order to ensure that I would bake this more frequently, I decided it had to be healthy and contained no refined sugar. It also had to be easy to make, didn’t compromise on texture or flavour, and of course, it had to be practically “guilt-free”. That’s a pretty tall order, but I look at it as this is a go to “ALL- INCLUSIVE” style bread. 

If you love healthy recipes using fresh berries, this is also the perfect treat that can be made year round. Don’t have fresh berries on hand? You can also use frozen, but make sure you don’t thaw them before adding them into the batter. This bread is SUPER moist, dense and has a beautiful crunch from the nuts and seeds added into the batter.

Secret ingredient?  Cardamom. It’s is a wonderful mild spice and works well in most baked goods. Just a pinch adds a wonderful hint of flavour that completely blends well with the hint of cinnamon in the recipe.

Quick tip:

Don’t get too excited to slice into this bread the second it comes out of the oven. That’s one of my biggest problems – I CANNOT WAIT. When patience is not a virtue, I end up with a crumbly mess that can’t be reversed. Although it is dense, the bread needs to cool in the pan for about 10 minutes, then remove it and let cool on a wire rack.  If you want to store the bread, make sure it has cooled completely, then slice individual portions and pop them into ziploc bags. You can also freeze it, but I guarantee it won’t last long enough to get to that point.

You are going to take a bite of this bread and get the following taste sensations – tart, sweet, spiced, savoury, crunchy and OH SO GOOD. A symphony of different flavours and OH My Gawd, I want a piece right now but guess what? I gave most of it away. Really not a smart move.

The only good thing about giving it away were the rave reviews. The recipients all said, “please bake this for me again”. So back to the kitchen I go, I’m “BERRY” excited. 

Everything Vegan Fruit, Veggie and Nut Breakfast Bread
 
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Ingredients
  • Dry Ingredients
  • 2 cups spelt flour (can sub in 1:1 gluten free flour)
  • 1 cup rolled oats (regular or gluten free)
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon ground cardamom
  • ¼ teaspoon sea salt
  • Wet Ingredients
  • ½ cup coconut oil, melted
  • ½ cup pure maple syrup
  • ½ cup non dairy milk, I used coconut
  • 2 teaspoons pure vanilla extract
  • Mix in's
  • 1 cup mixed fresh berries, I used raspberries, blueberries and blackberries
  • 1 cup finely chopped baby spinach
  • 1 cup finely grated carrots
  • 1 medium sized apple, shredded - I used a Fuji
  • ¼ cup raisins
  • ¼ cup dried cranberries
  • ¼ cup of a mix sunflower & pumpkin seeds, or any chopped nuts
  • ¼ cup diced dried apricots
Instructions
  1. Prepare a 5 x 9 inch loaf pan with parchment paper or non-stick cooking spray. Preheat oven to 375F.
  2. Whisk together dry ingredients in a large mixing bowl. In a separate bowl, stir together wet ingredients then add to dry ingredients just until blended. DO NOT OVERMIX.
  3. Fold in balance of ingredients (the mix in's).
  4. Place batter into loaf pan and bake for 45 minutes or until toothpick test comes out clean.
  5. Let cool for 10 minutes then remove loaf to baking rack to cool completely.

 

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45 Comments

  1. You need to cool it completely before slicing – about 1 to 2 hours at least. Enjoy!

  3. You can use whole wheat flour and use the same amount. The texture will be different but still delish!

  4. I’m so sorry for the late reply on this! My comment alerts have not been comimg through for a longgggg time! Yes you can make this in smaller loaf pans. If you google baking time for the size pans you have you should be able to gauge what it is. To be on the safe side I would cut the baking time at least in half and continue to test with a wooden toothpick until it comes out clean. ENJOY! xoxo

  5. Any flour can be subbed in or double the spelt. It may give it a different texture but still good! xo

  7. I’m not sure what the baking time would be in a smaller loaf pan but my advice is to start with half the recipe tube instructions and check for doneness with a toothpick. Enjoy!

  10. Hi, my babe has allergies to oats – can I sub anything for the oats? I would love to make this bread work for our family. Thank you!

  11. Made this for the first time, so good!! And gorgeous. I’m planning to make mini loaves as holiday gifts for coworkers, using Silpat mini loaf mold (9 loaves to a pan). Do you have advice on how to adjust cooking time?

  12. Hi! I cannot find spelt flour and and not GF or vegan or anything — can I possibly use whole wheat flour and how much? Do you know?? 1:1???

  13. Fantastic flavor! Loved the variety of fruits and vegetables in this recipe! I followed directions as written, but my loaf did turn out a bit dense. Could be my gf flour mix. I will add a bit less next time. I’m also allergic to regular baking powder so I use an allergy-friendly bp. I may try adding 1/2 t. soda with a bit of lemon juice next time around. I will definitely make again. Thank you for sharing this recipe.

  14. Amazing! Beautiful and delicious! Bringing it to a friend’s house for brunch, but I had to sample a bite first 😋

  15. Oats do not agree with my stomach. Is there something I can use in place of the oats?

  17. Hi!
    You can sub the rolled oats with any type of flour. Or double the spelt flour in the recipe. I will give the bread a slightly different texture but it will still be delish. Happy baking !

  18. Hi Mona,
    Sorry about the confusion but mix-in’s are usually dried fruits and nuts. Hope that helps and I also adjusted the wording to make it easier to follow the recipe. Warm regards!

  19. Hi Maria
    If the apples are super juicy then it may be a good idea to give them a little squeeze. I would not suggest that with the carrots as the are usually pretty dry. All the best!

  20. Hi Louann,
    Give it a try but I would do a date syrup instead of paste as it may be a better consistency. Warm regards!

  21. Hi Liz,

    That is quite the compliment. Lifelong recipes are what I have always loved in my collection. xo

  22. Hi!
    I’m so sorry but I don’t. If you want to find out what the information is you can try plugging in the information of a calorie/nutritional APP. I’m pretty old school when it comes to posting but I hope this doesn’t deter you from trying my recipes! Warm regards!

  23. Hi Cecily,
    I would not have recommended coconut flour as the change to texture and measurements were not tested for accuracy. I would recommend a 1:1 gluten free flour, AP flour or whole wheat flour if you can tolerate it. Give it a go again. This is really a delish recipe! All the best.

  26. Can you please explain how to add in mix in’s so my bread looks as pretty as yours? Thanks!

  30. Hello,
    The apples and carrots are watery fruits. Do I need to squeeze the juices of it?

    Look soo good.. can’t wait to try this recipe.

    Thank you

  31. I saw that I could sun applesauce for the oil.👍👍
    Could I sub date paste for the maple syrup??

  33. Hi Alesa!

    You could absolutely try applesauce or melted vegan butter in this recipe. Let me know how it goes! Enjoy xo

  35. This popped up on my pinterest feed and I had to try it, as it looked so beautiful and had such healthy ingredients. Absolutely delicious. I agree that the cardamom is phenomenal. I didn’t have dried fruit, so I just added another half cup of raspberries. It is almost like a pudding – so dense, moist and fruity! The flavors are complex and so satisfying. I will have a hard time only eating a few pieces a day. Thank you for my new favorite breakfast/snack recipe.

  36. Hi Michy !

    I’m so happy you loved the recipe. It’s one of my faves!! I’m so sorry but I don’t have any nutritional information for this recipe. Thank you for reaching out! Xo

  37. Hi. I just made this and it’s incredible! I used dried figs too and they were perfect! Thank you for sharing this recipe! Do you have any nutritional information about it?
    ~Michy

  40. Hi Karla,

    Yes, you can absolutely try this recipe with rice flour. It may yield a different texture in the end result but will still be delish. Enjoy!
    xo

  43. This breakfast bread is awesome. I made it exactly like recipe, except I used Bob’s Red Mill Gluten free baking 1:1 flour brand, and I didn’t have the maple syrup, so used raw organic honey instead. This turned our fantastic. YUM!

  44. Hi Noelle !

    They are in the recipe list. Here’s what they are:
    Mix in’s
    1 cup mixed fresh berries, I used raspberries, blueberries and blackberries
    1 cup finely chopped baby spinach
    1 cup finely grated carrots
    1 medium sized apple, shredded – I used a Fuji
    ¼ cup raisins
    ¼ cup dried cranberries
    ¼ cup of a mix sunflower & pumpkin seeds, or any chopped nuts
    ¼ cup diced dried apricots

    Xo

    Debi

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