Farmers Market Breakfast Bread
Servings 8 slices
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour or whole-wheat pastry flour (or use all-purpose)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup + 2 tbs neutral vegetable oil plus more for the pan
- 1/2 cup plain yogurt whole milk
- 2 cups shredded vegetables (just one or any combination of beets, carrots, summer squash, or zucchini)
Instructions
- Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9x5-inch loaf pan with vegetable oil; set aside.
- Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
- Whisk the sugar and eggs together in a large bowl until pale and shiny, about 2 minutes. Whisk in the oil and yogurt. Pour in the flour mixture and fold with a rubber spatula until just combined. Fold in the vegetables, stirring just enough to distribute vegetables evenly throughout.
- Scrape the batter into the loaf pan. Pick up the pan and gently tap it on the counter three times to dislodge any bubbles. Bake until the top is golden-brown, the bread is pulling away from the sides, and a tester inserted in the center comes out with just a few crumbs attached, 60 to 70 minutes.
- Let the bread cool in the pan 20 minutes. Flip the bread out onto a wire rack to cool completely before slicing.
Notes
Farmers Market Breakfast Bread
Made with any combination of beets, carrots, zucchini, or summer squash, this tender quick bread can save you from too much of a good thing. Vegetable-based quick breads can range from moist to practically soggy, but this one has a springy, tender crumb. For breakfast friendliness, I’ve kept the sugar minimal. It’s simple and delicious — the perfect way to highlight the earthy sweetness of summer vegetables eaten at their peak.
Storage: The bread will keep well wrapped in aluminum foil at room temperature for 3 days.
