A wonderful breakfast bread, this tasty chocolate chip banana bread is made with 100% whole wheat flour, yet is not at all heavy or dense. The batter is not very sweet, so if you have a very sweet tooth you might find that it lacks sweetness, but we’ve gradually weaned ourselves off excess sugar, and we find that it’s just right, especially with the chocolate chips. I find that this amount of batter is enough to make two loaves, one regular and one small, which means that this recipe yields at least 20 servings. Click for the recipe
Wonderfully nutty and flavorful and just sweet enough, this tasty fruit and nut bread keeps very well in the fridge and in fact gets better with time. Take it out of the fridge 30 minutes prior to enjoying. Thank you, dad, for this wonderful recipe! Click for the recipe
Delicious and fragrant, I make this whole-wheat pumpkin bread often, not just in November. It makes an excellent breakfast, and the kiddos love it in their after-school snack. Click for the recipe
A fragrant, delicious whole wheat zucchini bread, perfect for breakfast or as a snack. Click for the recipe
Irish soda bread is a quick bread, leavened with baking soda and buttermilk. My version contains whole-wheat flour and Greek yogurt, adding fiber and protein. To anyone who still believes that whole-wheat flour produces inferior results, I challenge you to make this bread and see what you think after you try it!
This Irish soda bread smells amazing as it bakes. You’ll have a hard time waiting for it to be ready. Luckily, since the dough is very similar to biscuit dough, it’s best eaten fresh and warm. So go ahead, dig in! Click for the recipe
This wonderful cranberry bread makes a real breakfast treat! Normally I would try to get away with using less sugar, but the natural tartness of the cranberries means that the surrounding batter needs to be sweet. The contrast between the sweet bread and the tart cranberries is absolutely delightful. Click for the recipe