Fruit Bread for MK’s Favorite Food: Fruit Bread French Toast
Preheat oven: 350 degrees
Liberally coat glass bread pan with cooking spray (or could line with baking paper and spray that)
In a large mixing bowl, add and mix well:
- 1 3/8 cup oat flour (I buy Bob’s Red Mill Oats, gluten-free, and grind in my food processor.)
- 1/8 cup ground flaxseed (Bob’s Red Mill, gluten-free)
- 1/8 cup chia seeds
- 3/8 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 1/2 tsp cinnamon
- ½ cup finely chopped pecans (optional, but delicious)
Add in and mix well:
- 1 cup frozen blueberries (I especially like the wild blueberries, as they are smaller, and more nutritious, and they get super distributed throughout the bread! Yummy!)
- 1/2 cup frozen cherries, chopped (as finely as you’d like … the finer you chop, the more distribution)
- 1/4 cup frozen peaches, chopped (as finely as you’d like … the finer you chop, the more distribution)
In separate bowl, add and mix well:
- 1 ½ tsp vanilla
- 1 egg
- 1/2 c milk (can use water/milk substitute)
Now combine wet and dry ingredients until thoroughly combined.
Scoop/pour mixture into bread pan.
Allow to sit for 5 minutes before putting in oven!!! (as instructed by original recipe creator)
Bake for 45 minutes to an hour. I look for medium brown loaf edges (thus, glass baking dish, no baking paper for me). I also use the toothpick test. Here’s the thing. You are looking for “dryer” but still crumbly on the toothpick. Depending on where you poke, the fruit in the bread can “lie” to you, making the bread look gooey wet when it isn’t. So try a few pokes. Mostly, in my oven, I just go for about an hour and call it good. The bread will likely be a bit moist, but it’s DELICIOUS this way.
Allow to cool in pan for a while (long enough you can handle touching the pan). Then use a firm, but pliable spatula (nylon, silicone) to dislodge sides and gently pry from bottom of pan.
Transfer to cooling spot of choice.
Once completely cool, you can use a bread knife to cut into slices. (If you cut while hot/warm, it super crumbles … and although the crumbles still taste yummy, it’s harder to make French Toast … and even though I tried bread pudding to “save” a once crumbled loaf, it wasn’t as good as the French Toast … so patience, my beautiful blossom. Patience.)
For French Toast:
- Beat one egg with a hearty splash of milk
- Individually dip 2 slices of bread into mixture and add to low heat pan with ghee (or oil/butter of choice for non sticking)
- Sprinkle wet side with cinnamon
- When bottom side down is golden brown of choice, flip and sizzle second side (may need to add a little extra ghee/butter/oil … the added cinnamon can “dry up” the oil.
In separate sizzle pan, add dab of ghee and “omelet up” or scramble the remaining egg mixture. I add cheese for a cheezy egg!
Important Notes and Additional Thoughts and Ideas
This recipe revamp comes from this delicious basic oat sandwich bread recipe I found online here. I dropped the sugar. Added a bunch of ingredients until perfection. And voila.
I have so much gratitude to give to Hungry Hobby for their savory oat sandwich bread recipe! It saved my newly minted and ongoing gluten-free life. I needed “bread” options, and this recipe is a life saver!!!
I have used this basic bread for SO many variations: “rye,” pumpkin, sweet potato, fruit, plain sandwich, & cinnamon raisin. I’m still planning to try variants with apples, and also I want to try an “oatmeal cookie” version using my highly sought after oatmeal cookie raisin recipe as a foundation. So … more to come … if you holla for more!
Now, in all honesty, I think this Fruit Bread is incredibly delicious!!! But my honeybun thinks it’s not yummy at all. The difference between us is the sugar. I don’t eat it any more, or much at all, and he still does. He’s still in love with all the old gluten things I used to be able to eat: cake, gluten bread, cookies … sugar. So … if you loves sugar, too, and fear you might not find this bread sweet enough, just add up to a tbsp of your sugar of choice.
One more quick note ... in case you are comparing to the Hungry Hobby recipe and wondering why I added chia seeds ... well ... 2 reasons: 1. they are incredibly nutritious and OH SO GOOD for you, and 2. they absorb moisture like champions, so they help with the excess moisture caused by the addition of the fruit ... win win!
And that my delightful dollops of Fruit Bread French Toasty goodness is it.
My favorite food!!! Second to this is my Incredibly Low Sugar Vanilla Pudding Soup … which I could gobble and gobble and gobble for days on end. I haven’t added the recipe here, cuz my honeybun be thinking that’s crazy … ain’t no one gonna like my “non” sweet nilla pudding. Well, if you think you might, holla, and I’ll add it here. Cuz to me, it’s INCREDIBLY good!
Happy nutritious eating!
Thanks for being here with me and sharing time and trying my happy things!!!
Love you so much!
Big huggin you tight!