Dr. Engelland's Breakfast Bread
by Dr. Ann L. Engelland
Breakfast Bread Recipe
Makes two 8-inch or three 6-inch loaves
Prepare pans: spray with oil and coat with demerara (coarse) sugar. Pat to empty.
Preheat oven to 350.
In large mixing bowl, beat eggs, oil, lemon and vanilla until foamy.
In separate bowl, sift flour, sugar, cinnamon, baking powder, soda ad salt. Mix in veggies, nuts and raisins. Gradually add egg mixture, beating until smooth, but not over-beating. Pour batter into pans. Sprinkle cinnamon and coarse sugar on top of batter.
Bake about one hour until tester just comes out clean. Cool a bit, then invert carefully, and continue cooling.
May be wrapped in foil and kept in refrigerator or sliced and frozen. Enjoy frozen, cold, toasted, plain, with jam or cream cheese. You get the idea. A slice with a glass of juice or milk makes a good start to the day.