farmers market breakfast bread

This is pretty tasty!

Farmers Market Breakfast Bread

Makes 1 (9-inch) loaf

Prep time 15 minutes

Cook time 1 hour to 1 hour 10 minutes

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour (120 grams)
  
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• spices (cinnamon, cardamom, etc.
• 1/2 cup sugar (or less)
• 2 large eggs
• 1/4 cup plus 2 Tablespoons oil (plus for pan)
• 1/2 cup whole-milk plain yogurt
• 2 cups shredded vegetables (one or combo - beets, carrots, summer squash)  - I made it with an apple and a couple of carrots; may try some sauerkraut next time.
  

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Generously coat a 9x5-inch loaf pan with vegetable oil; set aside.

2. Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.

3. 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.

4. 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.

5. Let the bread cool in the pan 20 minutes. Flip the bread out onto a wire rack to cool completely before slicing.