The Best Breakfast Loaf
I’m thrilled to be joining SavvyMom as the new contributor to the EatSavvy Blog. As a busy, working mom of two boys, I’m constantly searching for ways to feed my family well, and I look forward to sharing some of my ideas with you here on a regular basis.
Healthy foods are important to my family, but so are simple and (most importantly), delicious ones. After all, as moms we cook approximately 1,000 meals a year, not including snacks, special holiday meals, birthday cakes, etc. and the easier the meals can be the better, don’t you think?
My least favourite meal to cook is breakfast. I’m not a roll-out-bed-hop-to-it kind of girl, so being organized for breakfast is important. That’s why I like the breakfast loaf. While muffins may be a more popular breakfast choice, I prefer to keep sliced loaves tucked away in the freezer for easy feeding. I make a loaf or two on the weekend, slice it up, tuck it into the freezer and pull out single servings the night before so they thaw by morning.
Worried about the sugar content of traditional loaves, I came up with a recipe that is light on sweeteners and heavy on protein (with the addition of a secret ingredient!), a must-have morning ingredient for my boys as it keeps them full for longer. The recipe is easily adaptable, and when served with some fruit or a smoothie, everyone leaves the house well fed with little work on my part.
How about you? Are you a morning person? What is your go-to quick and healthy breakfast food?
Very Best Breakfast Loaf
You’ll Need
- ¾ cup whole-wheat flour
- ½ cup all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup brown sugar, packed
- 1 egg
- 1 egg white
- ¼ cup plain yogurt
- ¼ cup canola oil
- ¼ cup buttermilk
- 1 tsp vanilla
- 1 cup cooked quinoa
- 1 cup of mashed bananas, grated carrot or grated zucchini
- ½ cup chopped nuts, chopped semi-sweet chocolate, blueberries or unsweetened coconut
Prep and Cook
- Preheat the oven to 350°F.
- In a bowl sift together the flours, baking soda, baking powder, salt and cinnamon. Set aside.
- In a separate mixing bowl, beat together the sugar, egg, egg white, yogurt, oil, buttermilk, vanilla and quinoa. Blend in the zucchini and walnuts and mix until just combined.
- Pour batter into a well-oiled loaf pan and bake in preheated oven for one hour or until a toothpick inserted into the centre of the loaf comes out clean.
