Vegetables for Breakfast?
Yesterday was my first day of classes for the semester… little bittersweet. I love school, my roommates/best friends!, apartment, campus church, our Rec. center 😛 etc., etc., etc. But it was a little hard switching gears from free and easy life at home with my amazing family to actually having real responsibilities, deadlines and all that junk.
So what’s a girl to do? Celebrate/mourn by baking! Obviously.
If you’re anything like me, you struggle to eat vegetables at every meal. I’m fine with dinner and supper, but breakfast? Get Out.
I just can’t do savory in the morning :/
So to compensate…. Drum Roll…
Squash Bread. It has veggies, but tastes sweet 🙂 Now I can handle that.
By January 14, 2014Published:
- Yield: 1 loaf (14 slices Servings)
- Prep: 10 mins
- Cook: 50 mins
- Ready In: 60 mins
Sneaky veggies in bread!
- 1 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1/3 cup oats
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup Greek yogurt
- 1/2 cup milk
- 1 cup squash puree any squash will work, even pumpkin
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 eggs
- 2/3 cup sweetener of choice something that measures similar to regular sugar
- 1 tbsp. honey
- 2 tsp. vanilla extract
- Grease a small loaf pan and preheat oven to 350*
- Cream all wet ingredients together in a large mixing bowl.
- Slowly add dry.
- Pour into loaf pan and bake 45 minutes to an hour - until toothpick comes out clean. Bread will be a dark golden color.
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*Sidenote for all you nutrition nerds out there – one of my professors informed us yesterday that in a recent published health guideline they changes the phrase ‘fruits and vegetables’ to ‘vegetables and fruits’ in an attempt to get the public to consume more veggies. It must have worked – here I am adding some to bread 😉