Vegan Fruit and Veggie Everything Breakfast Loaf
Remember last week when I snuck kale into a delicious batch of cookies? Earlier this week I was in the mood for a breakfast (dessert) bread and I decided to come up with something using greens and oats. As I was chopping up the spinach, I thought “why stop there?” and I decided to throw carrots, raisins, strawberries, blueberries- basically everything that was fresh in my fridge.
The result was today’s Vegan Fruit and Veggie Everything Breakfast Loaf and I’m happy to report that it really hits the spot! It’s hearty, crispy on the top, soft on the inside and full of flavor. It’s perfect for breakfast but I’ve been enjoying it most as a 4 pm energy snack. I recommend toasting a slice and spreading coconut or vegan butter on top…mm!
Curious what a typical day of meals looks like for me? Check out my chat all about it with MindBodyGreen!
- 2 cups spelt flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- ⅛ teaspoon salt
- ½ cup coconut oil, melted
- ½ cup maple syrup
- ½ cup non-dairy milk
- 2 teaspoons vanilla extract
- 1 cup chopped spinach
- 1 cup shredded carrot
- ½ cup raisins
- ½ cup berries
- Preheat oven to 375°. Grease a 9" x 5" loaf pan.
- In a large bowl, whisk together dry ingredients.
- In a small bowl, stir together wet ingredients
- Add contents small bowl to large. Stir until thoroughly mixed. Fold in spinach, carrot, raisins and berries.
- Transfer batter to loaf pan. Bake for 45 minutes.
- Let cool completely before removing from pan and slicing.
ps- for those of you following along with my pregnancy I’m now at 29 weeks! The photo on the left was taken at 21 weeks and you can really see how much my bump has popped in the past two months! I’m feeling really good these days although my energy has been all over the place. Some days I wake up at 6am with enough energy to deep clean my entire apartment and other mornings it’s a struggle to get out of bed by 9am. The third trimester definitely is funky so far!
Any third trimester tips from the mamas out there?
This loaf looks delish, will definitely be giving it a try!
And congratulations on your pregnancy Ilene xox
this looks delicious! how can I make it gluten free? thanks!
Congratulations on your baby!!!
Thanks so much! I haven’t tried it but I would guess that an all-purpose gluten-free flour mix (like Bob’s Red Mill) would do the trick. Let me know how it turns out!
Hii there.is it freeze friendly??
Yes! I’ve made it, sliced it into individual pieces and froze them to enjoy one at a time!
I’ve made these into muffins! So tasty!!! Question, do you think these should stay in the fridge during the week or ok room temp sealed up? Just wondering what you think…thanks!!
A muffin version sounds so great! They should be fresh for 3-4 days in an airtight container at room temp but I tend to keep muffins and loaves in the fridge so they last a little longer. I’ll just toast them and add a little coconut butter or oil and they’re perfect for a week or so!
This looks awesome! I love the spinach in there, that’s so smart. Have you tried it with any other flour? I don’t usually keep spelt on hand but I do have some brown rice flour.
I haven’t tried it with any other flours! I would worry about brown rice flour turning out a little dense, but perhaps you could try to blend it with a few other flours? Let me know how it turns out!
I made mine with 1.5 cups of dark rye flour and .5 cups white flour and it was perfect 🙂
That’s great to know! 🙂
Does the dough come out firm or more like batter? I’m missing my bread pan and want to set it on a baking sheet.
It’s less firm than bread dough so I wouldn’t recommend baking it without a baking sheet. Do you have a muffin tin? You could turn it into muffins instead! Just make sure to reduce the baking time.
I made this at the weekend, and love it! Seems like a really versatile recipe, so easy to make, moist and delicious – thank you!
I’m so glad to hear you liked it! I love this recipe because you can really throw any fruit or veggies in and it’s always a hit!
Wow! I made this today and I think it is the yummiest thing I have made all year❤️ I used shredded zucchini instead of spinach (squeeze out the water and also it’ll take a bit longer to finish baking); skipped the raisins and added walnuts. I kind of want to keep the whole thing for myself and forget bringing it to a group breakfast in the morning, it is so delish. Thank you!
Zucchini sounds like an amaaazing addition!! I’ll have to try it next time. I’m so glad you like the recipe! 🙂
I just made this today! I added sunflower seeds and it turned out AMAZING ! Thank you for this great recipe 🙂
Yay! Sunflower seeds sound like a delicious addition!
Hi! When you say “spelt flour”, do you mean white or wholemeal spelt, or does it matter?
Thank you for sharing this. Looking forward to trying it here in Edinburgh!
Any kind will work! 🙂
What berries would you recommend using?
I usually use blueberries, raspberries and strawberries, but really any combo will work!
Would this recipe work with a gluten free flour like oat or buckwheat? It looks delicious and I’d love to try it!
I haven’t tried it with any other flours but I would imagine an all-purpose GF blend would work! I would be worried about straight oat flour being too crumbly, but you may have success with a blend. Let me know how it works out!
Spelt contains gluten.
That’s true, this recipe isn’t labeled as gluten-free 🙂
Am I able to use frozen berries or frozen spinach and let it defrost before throwing it in the batter ?
Spelt is not gluten-free!
This breakfast loaf was the best I have ever had out of any other breakfast breads I have made. I used 1 1/2 cups whole grain dark rye flour and a 1/2 cup white flour, blackberries and raspberries, and less than 1/3 of the maple syrup. AND it was plenty sweet for me! The berries add a wonderful tartness that contrasts with the sweet bread and you can’t even taste the veggies. They add great moisture to the bread as well. I could not recommend this bread enough!
Yay!!
Excellent recipe! Thanks so much! I subbed 1/2 the coconut oil for unsweetened applesauce. I made muffins instead of a loaf because my daughter eats these on her way to work at 6:30 a.m.
Delicious! Thanks!
That’s great to know that sub works!!
What a phenomenal recipe– I live alone and had to freeze about half of the bread immediately so I wasn’t tempted to eat the entire loaf over the course of the next two days! Beautiful flavors and tastes so much like dessert, I would never have guessed that it’s so nutritious, too.
I know what I’ll be making as a holiday gift this year for friends and family. 🙂
Thanks so much!
I’m so glad you enjoyed!! I like to freeze individual slices for easy snacks 🙂