California Breakfast Bread
"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."
photo by Elodie
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 2 cups low-fat buttermilk
- 1⁄2 cup honey
- 1⁄4 cup molasses
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1⁄2 cups whole wheat flour
- 1⁄2 cup wheat germ
- 1 cup all-purpose flour
- 1⁄4 cup raisins or 1/4 cup chopped dates
- 1⁄4 cup chopped nuts (I use pecans.)
directions
- Preheat oven to 400 degrees.
- Prepare a non-stick loaf pan by spraying with cooking spray.
- Mix together all ingredients and pour into prepared pan.
- Place pan in oven and lower oven temperature to 350 degrees.
- Bake for 1 hour.
- Turn loaf out on rack and cool.
- Allow bread to cool at least 8 hours before slicing and toasting this bread.
Questions & Replies
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Reviews
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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! -
California is (or used to be?) the "land of milk and honey", thus the name! With all those fruits and nuts, it's a perfect name for a lovely bread. I used raisins AND dried cranberries, probably close to a cup total, and finely chopped walnuts. Also used the powdered buttermilk, and added about 1 tbs of flaxseed for extra nutrition. Delicious, dense, wonderful recipe!! Thanks so much - TJ
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A little disappointing after so many great reviews. We love dark, heavy bread, and although it looked wonderful, the taste was bland and fairly forgettable. I don't think I'd make it again unless I just happened to have 2 cups of buttermilk that I needed to use up. -
This recipe intrigues me - no eggs? Allow to cool EIGHT HOURS before slicing? It is sitting on my counter right now and smells delicious! Like the previous reviewer I'll be back with a taste test and a photo once I can dig in! Okay - tried the bread after letting it rest 8 hours - fabulous! I brought it on a "girls getaway" for breakfast and it was loved by all! We found it was very nice with a little cream cheese spread on it. This will definitely be part of my quick bread repertoire ! -
I just took mine out of the oven, it smells so wonderful, i Know it's gonna be great, i used raisins 3 dried bananas and walnuts, i just can't wait 'til breakfast ! Mine rised a lot, it's beautiful. Thank you. i'll come back in the morning, right after breakfast :p Yum !! very moist, very good, toasted with butter, or just plain ! Miam. Thank you!
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Tweaks
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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!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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