Vegetable & Fruit Whole Grain Bread

Whole grain Bread copy

Each Slice of this  Whole Grain Bread is stuffed with nutrition. I have added grated vegetables and fruit puree, along with protein filled nuts and whole grains. The recipe has been modified from “Zucchini and Walnut Bread” recipe  by Den Tucker. I have done it with  more grains and vegetables and reduced the number of eggs and amount of sugar. A healthy breakfast bread is served !

This is being sent to :

Aparna’s WBB: Grains in my Breakfast Event


Suganya’s JFI – Whole Grains Event.


1 cup chopped Walnut
2 tablespoon sliced Almond
1 cup shredded Zucchini
1 cup shredded Carrot
3/4 cup fruit puree (nectarine or peach or any favorite fruit)
2 tablespoon orange zest
½ cup vegetable oil
¼ cup milk
½ cup sugar
1 egg
3 teaspoon vanilla
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 tablespoon coarsely ground flaxseed
1.5 cups whole wheat flour
8 tablespoons cracked wheat (Bulgar/Dalia)

Preheat oven to 350 Degree F

In a large bowl, add sugar, egg, oil, vanilla, baking soda, baking powder, cinnamon, and salt and mix well with an electric mixer.

Add 6 tablespoons of cracked wheat, whole wheat flour, milk and flaxseed to the bowl and mix thoroughly while scraping the sides of the bowl.

Add the zucchini, carrots and the fruit pulp and stir them in by hand.

Sprinkle flour on the nuts and fold them in the mix.

Pour batter into a greased 9 inch X 5 inch loaf pan.

Evenly sprinkle the cracked wheat on this. (do not mix)

Bake for about 1 hour, or a toothpick comes out clear.

Cool in pan 20 to 30 minutes on wire rack.

Turn out of the pan to remove bread.

Fruit and Vegetable Whole Grain Bread 1

Top with your favorite spread like low fat cream cheese or add cream or favorite topping to lure your picky eaters.

Note: I have used less sugar in this recipe becoz I do not like my breads sweet like cakes. You are free to adjust the sugar amount to suit your taste.

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15 comments to Vegetable & Fruit Whole Grain Bread

  • monisha

    u r getting me addicted to your blogs ! this recipie looks a pretty nutritious combo.

  • Mohana

    Agreeing with Monisha. Good going Soma.

  • This is a perfect combination of good-for-you ingredients. I will try it.

  • Very very healthy. I have either had a fruit bread or a vegetable, never combination of both. I am bookmarking this Soma!

  • That’s some bread. Full of so many interesting ingredients and looks great.
    Thanks for sending this to WBB, but I haven’t received your mail yet.
    But I discovered your blog because of your comment on mine.:)
    Maybe you misread my id. Its (zero zero and not oh oh). Could you please resend the mail with the details? Thanks.

  • Lubna Karim

    Wow awesome bread. Includes all my favourites. First time here, yummy recipes in u r blog. Will visit again. Nice entry to the event.

  • soma

    Monisha, Mohana, Divya, Red, Aparna, Lubna Thanks a lot! I hope u like it if u make it. This has become quite a fav. in my family:-)

  • Got your mail, thanks.

  • Hey this really looks good and nutrious. I am surely going to give this a try. But can you tell me something to sbustitute with flaxseeeds. I u/stand egg is a substitute. But would i need to change anything else

  • Ruchi

    wow ! this is such a healthy recipe. thanks for sharing it …


  • Ruchi

    I tried this recipe cause it was made with whole wheat. It was AWESOME !!! As u rightly said – i should have used less sugar. ext time thats what i will do. I used bananna for fruit. Next time i shall use pineapple or something else and definitely less sugar.

    Shall look forward to more of these healthy recipes….

  • I am also a vegetarian and my body has never been in a very good shape. Being a vegan can really make you much heathier.:*,

  • Nevermind about being a vegetarian or not, this is simply a great recipe and so unique! Thank you 😉

  • Ashley Morrison

    I tried this recipe and loved it. But I’ve made it twice since then and it hasn’t turned out. It has been really wet and takes forever to bake. The outside begins to burn, but the inside is still mushy. I feel funny asking since it turned out well the first time, but what could I be doing wrong?? What could I do to fix this problem I am having? I think my problem might be that I don’t have cracked wheat and have been substituting wheat flour. Where in the store can I find this and what could I replace it with so my bread bakes evenly? Thanks!!

    Hmmmm.. I haven’t baked this in a long time. I am wondering if you did anything different the first time than what you are doing now. I do not remember my bread to be wet on the inside at all. I do not think the bulgur or the cracked wheat should matter.(bulgur should be available in grocery stores, wholefood or mediterranean stores ). But if you haven’t used it the first time and got it right, it should not be the problem. I am wondering if it would be the amount of fruit puree and vegetables… but just a guess. Does the final dough feels too runny? may be reduce the amount of the veggies? Sometimes the water content (which can be different at different times) can mess up the dough.

    If the outside is turning dark too quick, you can cover the loaf pan with a foil when you see that it is already brown. Then lower the temperature a little bit and let the inside cook.

    taking another guess here.. increase the amount of the baking powder a little bit.

    I really cannot tell what could be the problem. So sorry.

  • jyoti

    i,have liked ur recipe but i would be glad if there is a substitute for egg as i am jain we do not consume egg plz reply back thnks

    You can use a couple of tablespoon of applesauce to substitute each egg.

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