Just loafing around with this everything-but-the-kitchen-sink breakfast loaf. Loaded with apples, carrots, raisins, orange juice and zest, shredded coconut and poppy seeds. Topped with sesame seeds, pumpkin seeds and pepitas. This cinnamon and ginger spiced loaf is perfect for breakfast or as an anytime snack. The recipe list is long, but its got lots of healthy ingredients that are so worth having to make this loaf.

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Everything But The Kitchen Sink Breakfast Loaf

Course Breakfast, Dessert

Ingredients

• 3 large eggs
• ½ cup dark brown sugar
• ⅓ cup vegetable oil
• ⅓ cup unsweetened smooth applesauce
• ½ cup shredded unsweetened coconut
• 1 tbsp orange zest
• ⅓ cup orange juice
• 1 tsp pure vanilla extract
• 1 cup AP flour
• 1 cup whole wheat flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• 2 tbsp poppy seeds
• 2 cups shredded carrot
• 1 cup grated apple
• ½ cup raisins
• 2 tbsp each sunflower, pumpkin and sesame seeds

Instructions

• Preheat oven to 375°F. Spray and line a loaf pan* with parchment paper.
• In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined and set aside.
• Whisk the flours, baking soda, cinnamon, ginger, salt, and poppy seeds together in a large bowl. Whisk in the carrots and apples.
• Pour the wet ingredients into the dry ingredients, stir a few times with a spoon and add the raisins. Fold everything together just until combined, but don’t over-mix.
• Pour mixture into the prepared loaf pan. Sprinkle the sunflower, pumpkin and sesame seeds over the top of the mixture.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. All ovens very, so you may need to bake it a little longer. Allow the loaf to cool for 15 minutes then transfer to a wire rack to cool before cutting.

Notes

*I baked this in an 11 x 4 loaf pan because I wanted a long thin loaf. You can use a regular loaf pan. Baking time may vary.