Run Nelly Run

Run Nelly Run

Running through life as self-proclaimed house wife, mother, homeschooler, and wanna-be chef

Morning “Yum” Bread

Not often I find myself able to or willing to follow a recipe.  However, my dear, sweet friend had suggested I check a certain woman’s blog out, particularly her bread recipe that she posted.  I read the blog, read the ingredients…and I was hooked!

p.s. my hope is that someday I will have you all hooked as well! 

Anja over at Anja’s Food 4 Thought, you rock miss!  I am so impressed with your writing and recipes…if all of them are as good as your carrot coconut breakfast loaf, that I lovingly call “morning yum bread” then I and the rest of internet land is in for a real treat.

The great thing about this bread is that I had all of the ingredients on hand! it is always nice when you have that spontaneous desire to bake something, but have no desire to go out to the store to fetch the ingredients, (especially when you have two rowdy boys tagging along).  

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carrots, coconut, banana, pistachios, dates, cranberries…..it is full of yum ingredients!

Besides the obvious yum factor of this bread, it is incredibly healthy too! There is no added sugar, none! no stevia, no xylitol, no splenda, honey, maple syrup….none! and yet it is sweet, crave-worthy and will become a staple in my household for many breakfasts to come.

Head on over to Anja’s blog! you won’t be sorry.  I will post the recipe here, but for her intro to this bread as well as the original please check her out!  Again, thank you Chris! you are so thoughtful and genious sending me to her blog and this recipe!

 

Breakfast "Yum" Bread
Serves 1
Tasty, healthy, easy to make and no added sugar! none!
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 3/4 C. almond flour
  2. 1 tsp. baking soda
  3. t tsp. cinnamon
  4. 2 ripe bananas, mashed
  5. 2 eggs
  6. 4 Tbs. coconut oil, melted
  7. 1/2 tsp. vanilla
  8. 1/2 C. shredded carrot
  9. 1/4 C. shredded, unsweetened coconut
  10. 1/4 C. pistachios, roughly chopped
  11. 1/4 C. dried cranberries
  12. 1/2 C. dates, chopped
Instructions
  1. Preheat oven to 375
  2. Combine dry ingredients in large bowl (almond flour, baking soda, cinnamon)
  3. In separate bowl, whisk eggs
  4. Add eggs to mashed banana, vanilla, and coconut oil
  5. Mix wet and dry ingredients together in large bowl
  6. Stir in coconut, carrot, cranberries, pistachios, and dates
  7. Grease loaf pan well or line with parchment
  8. Pore mixture into pan and bake for 40 minutes or until center is baked
Notes
  1. My bread browned quickly, so I put foil over the pan while it baked the rest of the way
  2. Warning! this bread + earth balance = uncontrollable urge to eat it all in one sitting.
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5 Comments

  • Val says:

    I wanted to tell you your mom brought a piece of this yummy bread, Tim and I loved it. I need to give it a try at making it soon. Left me wanting more. I will say the cranberries are a little too tart for me, so I may put raisins or something else in there… I take suggestions!

  • Christine Fredrickson says:

    Hi Danielle!

    I also made it! We are calling it Cake bc i baked it in an 8″ round.

    I did some alterations, as I am also a recipe rebel/mad scientist.
    1/4c Almond
    1/4c Wnut meal
    1/2c Oat Flour
    1t Vanilla
    2T each softened, unsalted butter and C/C oil, creamed together … I did not use melted
    3/4t salt (prolly should’ve been 1/2t, hindsight)
    1/4c rough chopped dried cranberries
    Omitted coconut Bc I am out.
    Omitted extra nuts Bc added walnut meal

    I also greased and prepped the pan with cinnamon, turbanado sugar, and oat flour to give a gentle texture to the crust.
    And I used and 8″ round to entice the Others.

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