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Today I am going to share a nice bread that you can bake for breakfast Found a recipe here. I changed it up a little bit by using whole wheat flour, sucanat, and expeller pressed coconut oil. (Coconut oil without the coconut taste :)) I rarely use white flour, white sugar or any vegetable or canola oil. The whole wheat flour makes this a nice dense bread. The roasted pecans add a wonderful flavor. A delicious way to start your day! 🙂

You’ll need:
2/3 cup pecans
2 cups freshly milled whole wheat flour flour
1 1/3 cups sucanat or packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup applesauce
1/4 cup water
1/4 cup expeller pressed coconut oil/vegetable oil
1 1/2 tablespoons cider vinegar

Preheat your oven to 375 F.  Spread the pecans on a greased baking sheet and bake for 5 to 7 minutes or until golden. Set aside to cool. Turn the oven down to 350 F.

Mix together in a large bowl the flour, sucanat/sugar, cinnamon, baking soda, baking powder, nutmeg and salt.

In a separate bowl combine the applesauce, water, oil and vinegar.

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Add the applesauce to the flour mixture. Mix until combined. Do not over mix.

Fold in the pecans.

Pour the batter into a greased loaf pan and bake for 50 minutes or until toothpick comes out clean.

Slice and serve when it’s still warm… add a little butter… yum… 🙂

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I share at these parties.