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.
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.
- 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
- Prepare a 5 x 9 inch loaf pan with parchment paper or non-stick cooking spray. Preheat oven to 375F.
- 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.
- Fold in balance of ingredients (the mix in's).
- Place batter into loaf pan and bake for 45 minutes or until toothpick test comes out clean.
- Let cool for 10 minutes then remove loaf to baking rack to cool completely.