Jun 252012
Summer Breakfast Bread

Summer Breakfast Bread


Quick breads are a category of baked goods which walk a line between bread and cake; they’re called “quick” because the use of chemical leaveners (baking powder, baking soda) negates any need to add yeast, or undergo the kneading, rising, and waiting that go along with it.

Holiday favorites such as pumpkin bread and zucchini bread are quick breads. Squash, native to the Americas, has been a common component in American baking since colonial times. Quick breads date back to the 1800’s, when leaveners became commercially available.

I studied some classic zucchini bread recipes and then took the concepts for a new spin by subbing in some more healthful ingredients. Almond meal, wheat bran, and whole wheat flour replace most of the AP flour, and by incorporating ripe fruits, I was able to prescribe less sugar than most recipes (while still leaving enough in for flavor, texture, and preservation.)

Thanks to the chemical leaveners, it’s kind of hard to screw up a quick bread, even if you’re experimenting with different ratios, ingredients and flavorful additions. You might not even notice the almond meal in this bread, but a significant proportion of it is in there, lending protein (and flavor) instead of carbs. You’ll see I left enough wheat in the recipe that the resulting gluten still allowed for the cake-like rise and texture I expected. (Gluten = structure.)

I had a slice of this when it was fresh out of the oven this afternoon, with some milky tea, in the garden. It was cake-y and fruity and nutty and altogether delightful. This experiment is going into the “permanent” files.

The Recipe:

Summer Breakfast Bread


  • 1 1/4 cup wheat bran
  • 1 cup almond meal
  • 1 cup AP flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 2 cups sugar
  • 1 cup safflower oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated summer squash
  • 1 1/2 cups diced, ripe stone fruit (such as plums, peaches, and/or apricots)
  • 1 cup finely chopped walnuts

Cooking Directions

  1. Preheat oven to 350 degrees F.
  2. Grease or spray a bundt pan.
  3. Whisk flours, bran, almond meal, salt, baking soda, baking powder, and cinnamon together in a large bowl.
  4. Whisk eggs, oil, vanilla, and sugar together in another bowl.
  5. Add liquid mixture to dry, and stir until incorporated.
  6. Fold in zucchini, fruit, and nuts.
  7. Pour batter into bundt pan.
  8. Bake for approximately 50 minutes, or until the bread has pulled slightly away from the sides, and top is springy to the touch. You can try the fork test too-- the tines should come out reasonably dry.
  9. Cool, and then invert to remove from pan. Slice and serve.

  One Response to “Summer Breakfast Bread: The Quick Bread, Reconsidered.”

  1. Thanks for your response that rlaley helps clear it up for me. I don’t have any medical issues, just thought I should stay away from salt and since I am a pepper person more than a salt one, it was no big deal. I have been trying to perfect brigadeiros. Theydon’t call for salt, should I go ahead and add a pinch? I have to make 170 of them for a nephew’s wedding shower so am busy trying to learn fast. I have gotten the mix of chocolate down right now I think, but they still do not stay round enough after rolling them Can you give me a tip on how to keep them from being too soft? They are sort of like a truffle. I am using 2T butter (unsalted cause that’s what I have but I am going to use salted butter next batch) 1 can condensed milk (I’ve tried several brands but think Eagle Brand seems best) 2 T Ghiradelli Sweetened chocolate powder, 2T Hershey’s dutch unsweetened chocolate powder and 2T World Market milk chocolate cocoa mix. It comes out nice and dark and tastes chocolatey rather than just sweet. I stir constantly start at medium low temp for about 10 minutes and when it starts to bubble, lower temp and finish cooking til it separates in a line when I wipe the spoon down the center. I turn heat off then and stir for another approx. 2 minutes. Then spread out and let cool. I’ve tried a lot of batches and now feel this works best if I could only get the last part right. When I look at them online they are always nice and round over top of the paper cup, but mine sort of spread out against the sides and squish. I also have tried tempering Callaut couverture It was fun and messy, but I actually did it and dipped some of them in the chocolate. Today I practiced my drizzle still they do not look professional I know it is not right to expect to be as good as people who have been doing this for years, but I don’t want to embarass myself or my nephew with sloppy looking favors so would rlaley appreciate some help. Also how far in advance could I make them so the centers stay gooey? They seem to vary in my kitchen.

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>