Italian Veggie Breakfast Bread

Sneak in some extra veggies and start your day with our quick-and-easy veggie breakfast bread. 

Italian Veggie Breakfast Bread
fork and knife iconServes: 8-Jun
timer iconPrep Time: 5 minutesCook Time: 1 hour
chef hat iconSource: Chef Adrienne Meier

Dietary Preferences

Vegetarian

Ingredients

  • 1 bag Season & Steam® cooked Brussels Sprout Shreds, chopped
  • 2 Season & Steam® cooked artichokes (hearts, stems and bottoms only)
  • 1 Ocean Mist Farms fennel bulb, chopped and cooked in microwave until very tender
  • 1 cup walnuts, chopped
  • 1 tsp. almond extract
  • 3 large eggs
  • 1 spice dry cake mix
  • ⅓ cup olive oil
  • 1 cup water
  • 1 cup dry oats

Directions

  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!