There’s one disadvantage to being a food blogger that I’ve found so far. And that’s the issue of who eats all the food I make. The result of me pottering about the kitchen every weekend is Tupperware after Tupperware of baked and cooked goods hidden around the kitchen. There’s only two of us in the house, so the duty of eating that food isn’t stretched very far. This means I end up eating more brownies, cookies, cakes and pastries than I care to admit to my fitness app.
This week was a particularly challenging one for me, with leftover cake pops, brownies, and a fruit and veg health loaf taunting me all at once. But I had a plan – an ingenious one, if I may say so myself. By telling myself that the health loaf was healthy, I was able to enjoy a thick slice of the delicious bread every day without feeling guilty. I don’t pretend to be a health expert, but the dish has the word ‘health’ in it, so that’s good enough for me.
This fruit and veg health loaf is the perfect yummy snack to make if you have bananas going brown or a few loose apples, carrots and baby marrows hanging about. The nuts and pumpkin seeds give the loaf some added texture and a great bite! Have a generously buttered slice with your morning coffee, or sprinkle on some grated mature cheddar cheese for a light lunch.
Fruit and Veg Health Loaf
- 1 cup all-purpose flour
- ½ cup white whole-wheat flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¾ cup white sugar
- ½ cup cooking oil
- 2 whisked eggs
- 1½ tsp vanilla essence
- ¾ tsp ground cinnamon
- ¾ tsp salt
- 1 mashed banana
- 1 grated carrot
- 1 grated baby marrow
- ½ grated apple
- ½ cup mixed nuts
- ¼ cup pumpkin seeds (chopped or whole)
Preheat oven to 190°C. Line a baking loaf tin with parchment paper and spray with non-stick spray
Sift together both flours, baking powder and baking soda. Set aside
In a large bowl, mix together sugar, oil, whisked eggs, vanilla essence, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined
Stir in banana, carrot, baby marrow, apple, nuts and pumpkin seeds
Pour mixture into prepared tin and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean
Allow to cool for 15 minutes before removing the loaf from the tin
Serve warm with a spread of butter
- Although this recipe calls for banana, apple, marrow and carrot, these can easily be substituted. I can imagine grated pear, fresh blueberries or cranberries, or even mashed pumpkin would taste amazing.
Inspired by Cookies and Cups