Italian Veggie Breakfast Bread

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Serves: 6 - 8
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Prep Time: 5 minutes
Cook Time: 1 hour
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Dietary Preferences:



  • 1 bag of Season and Steam® cooked Brussels Sprout Shreds (chopped)
  • 2 Season and Steam cooked artichokes (hearts, stems and bottoms only)
  • 1 fennel bulb (chopped and cooked in microwave until very tender)
  • 1 cup of walnuts chopped
  • 1 tsp. almond extract
  • 3 large eggs
  • 1 spice cake mix (dry)
  • cup of olive oil
  • 1 cup of water
  • 1 cup of dry oats


  1. Preheat oven to 350 degrees.
  2. Grease and flour two loaf pans and set aside.
  3. In the bowl of an electrix mixer add all the ingredients and mix on low speed for 1 minute and medium-high speed for 2 minutes.
  4. Pour batter evenly between two prepared loaf pans and bake for 1 hour or until bread springs back when lightl touched.
  5. Remove from oven and let cool for 5 minutes before removing.
  6. Sprinkle with powdered sugar and enjoy!
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