California Breakfast Bread

READY IN: 1hr 10mins
Elodie
Recipe by PaulaG

I have no idea why this is called California Breakfast Bread or where it comes from. I found this recipe typed, by a real typewriter, on a sheet of note paper. Goes to show that it has been around for awhile. It is scrumptious.

Top Review by Roosie

This is a great bread with a lovely dark brown color and a very fine and dense crumb. I substituted 2/3 cup whole wheat pastry flour for the white flour (this is the substitution ratio that I have found works best for me) and used dried cranberries rather than raisins and walnuts for the nuts. It's not a terribly sweet bread, so next time I might add some more fruit bits because they add a nice sweetness to the bread. The bread is so dense and moist it is almost textured like a fine cake, but definitely much healthier! It rose well and is a really pretty loaf. Despite the whole grains, it is not dry, too dense or crumbly at all. You're right- it is scrumptious!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Prepare a non-stick loaf pan by spraying with cooking spray.
  3. Mix together all ingredients and pour into prepared pan.
  4. Place pan in oven and lower oven temperature to 350 degrees.
  5. Bake for 1 hour.
  6. Turn loaf out on rack and cool.
  7. Allow bread to cool at least 8 hours before slicing and toasting this bread.

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