In the ongoing saga of Kelly vs. Healthy Breakfast options, I seem to be losing again.
I go on stints of yogurt/granola/berries, healthy cereals, whole grain toast with natural nut butters, eggs and greens… but dammit I just want that [expletive] croissant!!! Better yet, that [expletive] croissant stuffed with a poached egg, gouda and flaky salt from Bread and Sons. This little bakery/cafe is along my walk to work and no matter the will-power I try to muster as each step brings me closer to the sweet smells of espresso and buttery baked goods, I inevitably walk out the front door, latte in one hand, croissant egg sandwich in the other. Sigh. I’ll tell myself to try again tomorrow as I bury my shame in the layers of buttery dough and oozy egg yolk before me, but ultimately I know I’ll be eating that delightful little treat from the heavens again. And again. And again. Probably back-to-back.
I made this bread hoping it might deter me from the croissant sandwich fiasco and so far, so good. It’s not exactly “healthy”, given there is quite a bit of sugar in the recipe, but it’s got some healthy elements to it that will keep your tummy full until lunch time. A slice of this bread, toasted and slathered with peanut or cashew butter has kept me satiated and able to resist the sexy urges of the croissant. Plus, it’s totally fall-weather food and you know I am down with anything fall-related.
Eat it for breakfast, a snack or even as dessert at the end of the meal. It would be particularly good with the cream cheese frosting in the original recipe.
Coconut, Carrot & Pumpkin Spice Bread with Candied Ginger
adapted from A Cozy Kitchen
makes 1 loaf
3 large eggs
½ cup olive oil
½ cup vegetable oil
1 cup brown sugar
2 teaspoons pure vanilla extract
½ cup pumpkin puree
1 cup whole wheat flour
2 cups all-purpose flour
2 tbsp ground flax seeds (freshly ground, if possible)
¼ cup rolled oats
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
½ tsp cardamom
2 cups coarsely grated carrots
¼ cup candied ginger, diced
½ cup shredded unsweetened coconut, toasted preferably*
1/4 cup pecans, toasted and rough chopped
raw sugar, to sprinkle over the top efore baking (optional)
*pour into dry skillet over medium, cook, shaking pan often, until golden brown
Preheat the oven to 350.
In a small bowl, whisk the eggs, oils, sugar, vanilla and pumpkin puree together until smooth. Set aside.
In a large bowl, mix the flours, flax, oats, baking soda/power, salt and spices. Add the wet ingredients to the dry along with the grated carrot, toasted coconut and pecans. Fold together just until you can’t see the flour anymore. You don’t want to over mix this.
Pour into a parchment-lined loaf pan, sprinkle with raw sugar (2 tbsp max) and bake for 1 – 1:15 hours. Check after 1 hour by poking a toothpick into the center of the bread. If it comes out clean, you’re good to go. If it comes out with batter on it, it needs a bit more time.