This is my go-to healthy quick bread recipe; it’s pretty easy to make, no mixer needed, only one bowl required, and about 7 minutes prep. I eat this for breakfast and as a snack. Use your favorite spices!
Prep Time7 minutesmins
Cook Time37 minutesmins
Cool Time15 minutesmins
Total Time59 minutesmins
Course: Breakfast, Snack
Author: Beat Bake Eat
3tablespoonscoconut sugar (or brown sugar)
1/2tablespoonground cinnamon (optional)
1/4teaspoonground nutmeg (optional)
1/2cupunsweetened almond milk, plain or vanilla
1/3cupmaple syrup or honey
1 1/4cupswhole wheat flour
Coarse sugar (or more coconut sugar), for sprinkling
Preheat the oven to 350°F.
To a medium mixing bowl add the sugar, baking powder, salt, and spices.
Use a big spoon to combine.
Beat in the oil and eggs.
Add the almond milk, maple syrup/honey, and vanilla extract.
Mix until well blended.
Add the flour and mix until fully incorporated.
Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
Pour the batter into the pan and smooth the top into an even layer, if needed.
Sprinkle the top with coarse sugar.
Bake for 36 – 37 minutes until a toothpick inserted into the center comes out clean or with very few crumbs. *Mine is always done at 37 minutes exactly.
Place the pan on a wire rack and cool for at least 15 minutes before slicing.
Because I've only tried this bread with cinnamon and nutmeg I cannot tell you how much of each of the other spices to add. This is why I strongly recommend using the spices that you are familiar with and use past experiences, common sense, and instinct to determine how much to add.
Using cooking spray instead of parchment paper will yield a crispier crust.
Because of the small quantity of batter, this loaf is shorter in height compared to your average quick breads.
It's okay if you don't have a wire rack. It just helps the bread to cool faster and more evenly.