You are going to love this breakfast bread. I have been making it for years. It is satisfying, sweet and crunchy… and the aroma when it is toasting is incredible. It feels like a holiday!
I am not a big breakfast person. I just prefer to grab a cup of coffee, a piece of toast or a little something to get me going.
A few years back I was running/working out very early in the mornings and I was looking for breakfast alternatives that did not require a lot of time and effort, but that would give me the energy I needed.
Looking for recipes, I found a Paleo Fruit and Nut Bread and decided to try it. I adapted it to create a lower carb version keeping in mind needs and nutritional goals.
Ingredients
The ingredients are rich and simple. You can make modifications according to your nutritional goals. I listed some modifications I have tried and I know work well down below in the notes.
Get Ready
Start by lining an 8″ x 4″ Loaf pan with parchment paper and preheat the oven at 350F (325F if using convection oven).
Measure all dry ingredients and place them in a bowl (almond and coconut flour, flaxseed meal, baking powder and pinch of salt). Then, measure and chop dried fruits and nuts and place in another bowl and mash the banana in a separate bowl.
You do not need a standing mixer for this bread. I use it just because it is convenient.
Mix softened butter with sugar substitute. Once combined, add mash banana and continue to mix adding one egg at a time. Add the vanilla extract once all eggs are well incorporated.
Then add the flour blend (dry ingredients) and continue to mix. When you see the batter is ready and everything is well mixed, add the chopped fruits and nuts. Mix and fold them in until they are well distributed in the batter
Pour the mixture in you lined 8″ x 4″ loaf pan.
Bake
Bake at 350F (325F if convection) for about 40 minutes. The bread will be ready when it has a dark golden appearance, it has formed a crust and if you insert a toothpick, it comes out clean.
Enjoy
Enjoy your bread toasted with a little bit of butter and a cinnamon latte!
Low Carb Breakfast Bread
Ingredients
- 1 Cup Blanched Almond Flour
- ¼ Cup Coconut Flour
- ¼ Cup Flaxseed Meal
- 2 Teaspoons Baking Powder
- ⅛ Teaspoon Salt
- 1 Banana Over ripe
- ¼ Cup Sugar Free Sweetener Lakanto Monkfruit Classic Sweetener
- 4 Tablespoons Butter Smart Balance Buttery Spread made with Extra Virgin Olive Oil
- 4 Eggs
- ½ Cup Dried Fruit 5 Dried Apricots (30g), 4 Dried Figs (20g), 2 Tablespoons Dried Cherries (20g)
- ¾ Cup Raw Nuts Walnuts 1/4 Cup (28g), Hazelnuts 1/4 Cup (28g), Cashews 1/4 Cup 28g
Instructions
- Line an 8" x 4" Loaf pan with parchment paper and Preheat the oven at 350F (325F if using convection oven).
- Measure and place all dry ingredients in a bowl (almond and coconut flour, flaxseed meal, baking powder and salt).
- Measure and chop dried fruits and nuts and place in another bowl. Then in a separate small bowl mash the banana.
- Mix softened butter with sugar substitute. Once combined, add mash banana and continue to mix.
- Add one egg at a time while you continue to mix. Once all eggs are well incorporated add the vanilla extract.
- Add flour blend (dry ingredients) and continue to mix.
- Add the chopped fruits and nuts and mix until they are well distributed in the batter.
- Place in the oven and bake until dark golden (about 40 minutes). The bread should feel sturdy. You can test it by inserting a toothpick. It should come out clean.
- Wait until cool to slice and serve.
Notes
- Eggs can be replaced with and egg substitute such as egg beaters
- Butter can be replaced with a lower cholesterol alternative. I like to use Smart Balance.
- You can use any dried fruit or nuts for this recipe. Remember to always read the nutritional facts label when choosing dried fruits.
- To save time and money, you can substitute the dried fruits and nuts with a trail mix. I often make this bread with dried apricots, figs and 1 cup of Omega-3 Trail Mix (with dried cranberries, pecans, pepitas, walnuts and almonds).
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