Dr. Engelland's Breakfast Bread

by Dr. Ann L. Engelland

Breakfast Bread Recipe

Makes two 8-inch or three 6-inch loaves


  • 5 eggs
  • 1 cup oil (safflower or canola)
  • 1 TB fresh lemon juice
  • 2 tsp vanilla
  • 3 cups flour (half whole wheat, half white)
  • 1 ½ cups sugar
  • 2 TB cinnamon
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 ½ cups grated veggies (zucchini, carrot, squash, apple, in any combinations)
  • ½ cup chopped walnuts (better if roasted before adding)
  • ¼ cup raisins (better if soaked in OJ or even water)


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.

Dr. Engelland has a practice in Mamaroneck devoted to Adolescent Primary Care. She can be reached at 698-5544. Her website is: annengellandmd.com

Watch for information about an exciting
conference for women of all ages on health topics for mind, body and spirit. Save the date: November 11, 2007 in Larchmont.