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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! 🙂
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.
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… 🙂
I share at these parties.