Quick Bread

A loaved soda type bread that offers a change from the usual yeast bread; it is economical, wholesome and eggless, and with little effort you'll have a bread that is dense and sweet in texture and relatively healthy, which may be served as an everyday loaf. Calling it quick bread is ideal as with a few basic kitchen pantry staples you can conjure up these loaves with minimal effort and time. 

  

Quick Bread

-------------------------------------------------------------------------------

2 cups unbleached all purpose flour

2 teaspoons baking powder

2 level teaspoons baking soda

1 1/2 teaspoons salt

1 cup whole wheat flour

1 cup oatmeal

1 cup bran

3 cups buttermilk

1/2 cup honey

Preheat the oven to 350ºF (180ºC or Gas mark 4). Generously grease and lightly flour two baking loaf tins. Line the bottoms with baking parchment paper.

In a large bowl sift the flour and add the baking powder, baking soda and salt. Whisk together, then add the whole wheat flour, oatmeal and bran and whisk together again.

Create a well in the centre of the dry ingredients and add the buttermilk and honey. Using a wooden spoon stir until throughly combined. 

Spoon the dough equally into the two well greased prepared baking tins, fill about two-thirds full. Cover and allow dough to stand in pans in a warm place for 20 to 30 minutes before baking.

Bake for approximately 50 to 60 minutes. Carefully remove from baking tins and allow to completely cool on wire racks. 

Notes: Do not store until quite cold. Bread should be 24 hours old before cutting. Bread stored while warm will mould readily during the warm weather. 

Cinnamon Raisin Bran Loaf

 

Need more fibre?... then this is the recipe for you. A crumbly loaf that is moist, substantial and deliciously sweet plus super easy to make, you'll hardly know it's packed with fibre. 

Raisin Bran Loaf

-------------------------------------------------------------------------------

makes 1 standard loaf

3/4 cup (105g) unbleached all purpose flour

1/3 cup (80g) dark brown sugar

1 1/4 cups (75g) wheat bran

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon chia seeds 

3/4 cup (100g) golden raisins

1 1/4 (310ml) cups buttermilk

1/3 cup (75g) light olive oil

1 egg

extra raisins, to sprinkle on top

sliced almonds, to sprinkle on top

cinnamon sugar,  for sprinkling 

Position the oven rack in the middle of the oven.

Preheat oven to 350ºF (180ºC). Butter and flour a loaf pan and line the bottom with baking parchment.

In a medium bowl combine the flour, brown sugar, wheat bran, baking powder, baking soda, salt, cinnamon, chia seeds and golden raisins. 

In a large bowl add the buttermilk, olive oil and egg and whisk together to combine.

Add the flour mixture to the buttermilk mixture and stir until just moistened. 

Pour or spoon the batter into the prepared loaf pan. Sprinkle the top with raisins and sliced almonds and you can even go a bit farther and sprinkle with cinnamon sugar. Place into the preheated oven and bake for about 40 minutes or until a toothpick inserted into the centre comes out clean. Allow the loaf to stand for 10 minutes before removing from the tin, then carefully turn loaf out and place on a wire rack to cool completely.  

Bran Date Muffins

Increasing one's fibre is easy with this recipe. A healthy, delicate, melt in your mouth muffin.  

Bran Date Muffins

--------------------------------------------------------------

makes approximately 12 muffins

1 1/2 cups (375ml) Natural Wheat Bran

1 cup (250ml) milk 

1/3 cup (80ml) vegetable oil

2/3 cup (160ml) brown sugar

1 egg, lightly beaten

1/2 teaspoon (2ml) vanilla

1 cup (250ml) all purpose flour

1 teaspoon (5ml) baking soda

1 teaspoon (5ml) baking powder

1/2 teaspoon (2ml) salt

3/4 cup (125ml) dried chopped dates

Preheat oven to 375ºF (190ºC). Line a muffin tin with baking papers or bakers silicone liners. 

In a large bowl, combine bran and milk; let stand for 5 minutes. Stir in the vegetable oil, brown sugar, beaten egg, and vanilla.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and chopped dates. Add to the bran mixture and stir until just combined. Spoon the mixture into the lined muffin tin. Bake for 15 to 20 minutes. 

Notes: you can add different fruit like dried cranberries, dried apricots or raisins.   

Carrot Bran Muffins

These sweet but hearty muffins are my son's favourite and they can easily be devoured by all. Although he thinks the addition of raisins or cranberries would be a bonus. As they are or with the additions this is another great no fuss recipe.  

Carrot Bran Muffins

---------------------------------------------------
Makes about 12 muffins

1 1/3 cups all purpose flour

1/2 cup coconut sugar

1 tablespoon baking powder

1 tablespoon ground flax seed

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 1/2 cups All-Bran Buds cereal

1 cup almond milk

1 egg

1/3 cup vegetable oil

1 large carrot, grated

Preheat oven to 400ºF / 200ºC.  

In a medium bowl combine the flour, sugar, baking powder, ground flax seed, salt, and cinnamon. Set aside.

In a large bowl combine the cereal and almond milk. Let stand until soft... about 3 minutes. Add the egg, vegetable oil, and grated carrot. Beat well. Add the flour mixture to the cereal mixture and stir until just combined. Add the batter evenly to a 12 greased or lined muffin tin cups.

Bake in the preheated oven for about 20 minutes or until the muffins are golden brown. Serve warm.  

Notes: the 1 large carrot equalled about 1/2 cup grated carrot. I lined the muffin tin with reusable silicone baking cups which worked like a charm. 

My son knew exactly what to do with day old cinnamon bread... he made cinnamon French toast for breakfast.  


Bit of a late post, however we are enjoying the Spring Break and enjoying the time we are having in the kitchen. - JD 

Almond Poppy Seed Loaf

Another loaf recipe to add to your baking repertoire. Delicious with a subtle hint of almond flavour plus the added bonus of a bit of fibre. This is irresistible with a cup of tea!    

Almond Poppyseed Loaf

-------------------------------------------------------------

1 1/2 cups all purpose flour

1/2 cup coconut sugar

2 teaspoons baking powder 

1/4 teaspoon salt

1 tablespoon poppy seeds

1 cup All-Bran cereal

1 cup milk

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

1/4 teaspoon almond extract

1/2 cup chopped almonds, toasted

Preheat of to 350ºF (180ºC). 

Butter and flour a loaf pan. Line the loaf pan with baking parchment paper. Set aside.

In a bowl, blend together the flour, sugar, baking powder, salt, and poppy seeds. Set aside. 

In a large bowl, mix together the cereal and milk. Let stand for 5 minutes until the cereal has softened. Stir in the eggs, oil, vanilla, and almond extract. Add the toasted almonds and then add the flour mixture, stirring until just combine.

Spread batter evenly into the prepared loaf pan and bake for 50 minutes or until wooden pick inserted in the centre comes out clean. Let cool for 10 minutes before removing from pan. Let cool completely on wire rack. 

Notes: You use caster sugar however the loaf would probably be more sweet. Coconut sugar gave richness with just a hint of sweetness and complimented the toasted almonds. I also thought chopped apple pieces might be a nice addition. 

Getting things done inside and outside of the kitchen. The temperature today is a balmy -29ºC! Stay warm everyone! - JD