Fruit and Nut Loaf

 

A nutted fruit loaf that can be delightfully devoured with a cup of tea although I do appreciate a slice with a cup of coffee, to linger over on a weekend. The buttery crumb texture is subtly sweet with a nutty fruit flavour that melts in your mouth. You don't have to icing this loaf although drizzled with a simple glaze icing gives it a more celebratory feel whatever the day or occasion. 

Fruit and Nut Loaf

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2 cups unbleached all purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

1/2 cup dark brown sugar, packed

1 cup mixed chopped nuts

1 cup mixed dried berries

1 egg, well beaten

1 cup milk

1 teaspoon vanilla extract

1/4 cup melted butter, slightly cooled

1/4 teaspoon baking soda, dissolved in 1 teaspoon warm water

Preheat oven to 350ºF. Lightly grease and flour a 3 lb. loaf tin and line the bottom with baking parchment or lightly grease and flour two standard, 2 lb, loaf tins and line the bottom with baking parchment.  

In a large bowl combine the flour, baking powder, salt, brown sugar, chopped nuts and dried berries together. 

Create a well in the centre and add the egg, milk, vanilla, melted butter and the baking soda water. Using a wooden spoon, stir until everything is mixed and blended together. 

Pour into the prepared loaf tin or tins and allow the batter to stand covered in a warm place for 20 minutes before baking.

Baking in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. 

Notes: dark pans bake things more quickly than lighter pans and ovens vary so baking times may vary. 

Date Walnut Loaf

 

This is a moist loaf with a rich dark flavour. Perfect with a cup of tea or coffee and divine with lashings of butter. Finishing with a graceful sprinkling of chopped walnuts and dates to decorate, adds a wonderful carefree touch.      

Date Walnut Loaf

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1 cup chopped dates

1 1/4 cups boiling water

1 teaspoon instant coffee granules

3 tablespoons oil

1 cup coconut sugar

1 teaspoon vanilla  

1 egg

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt 

1 cup chopped walnuts

extra chopped walnut and dates, for decorating

Preheat oven to 350ºF (180ºC).

Lightly grease and flour an 8 x 4 inch loaf pan and line the bottom with baking parchment. 

In a bowl combine the dates, boiling water, instant coffee granules and oil; stir and let stand for 10 minutes, do not drain. Add the coconut sugar, vanilla and egg to the bowl and mix well. 

In another bowl combine the flour, baking soda, salt and walnuts. Stir into the date mixture until just combined.

Spoon the batter into the prepared baking tin, sprinkle with chopped walnuts and dates and bake in the preheated oven for about 50 to 60 minutes or until nicely golden brown and a toothpick inserted into the centre comes out clean. If after 30 minutes if you notice the loaf browning too quickly place a piece of aluminium foil gently over top to prevent over browning. When done, allow the loaf to rest in the tin for 10 minutes before removing; then place on a wire rack to cool completely. 

Peanut Butter Bread

 

A subtle peanut butter flavour however scrumptious that smells and tastes like peanut butter cookies. A lovely loaf that you will want to make again and again.  

Peanut Butter Bread

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2 cups unbleached all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped peanuts

1/2 cup sugar

1/2 cup peanut butter

2 eggs

2 tablespoons honey  

1 cup milk

1 to 2 tablespoons sugar,  for sprinkling on top 

handful of chopped peanuts,  for sprinkling on top

Preheat the oven to 350ºF. Lightly grease and flour a loaf tin. Line the bottom with baking parchment paper.

In a medium bowl, combine the flour, baking powder, salt and chopped peanuts. 

In large bowl, add the sugar and peanut butter, using a handheld mixer, blend together until smooth. Blend in the eggs, one at a time. Add the honey and pour in the milk and blend until the mixture is smooth.

Add and stir the flour mixture, in three additions, to the peanut butter mixture, using a wooden spoon. Once the batter is mixed and blended together, spoon into the prepared baking tin, smooth the top, sprinkle with sugar and more chopped peanuts.

Bake in the preheated oven for 50 to 60 minutes or until the loaf is golden brown and the centre has set and a toothpick inserted into the centre comes out clean. Cool  5 - 10 minutes in the pan on a wire rack. Using a butter knife gently loosen the sides of the loaf from the pan; remove the loaf from the tin and allow to cool completely on a wire rack.  

Date Walnut Loaf

This is one of those classic recipes that does not go a miss anytime of the year. An easy and quick recipe to satisfy the peckish.   

Date Nut Loaf

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2 cups dates, pitted and chopped

1 cup water

1/2 cup butter

1/2 cup brown sugar

1 teaspoon baking soda

1 tablespoon Irish honey liqueur

1 1/2 cups unbleached all purpose flour

1 egg, beaten

1 teaspoon rum extract

1 1/2 cups chopped walnuts

Preheat oven to 350ºF (175ºC). Grease and flour a 9x5 loaf tin and line the bottom with baking parchment paper. Set aside. 

In a saucepan over medium heat, combine the water and chopped dates and bring to a boil. Stir in the butter and sugar until melted. Remove from heat, stir in the baking soda and allow to cool for 10 minutes. Then gently stir in the Irish honey liqueur. 

Place the date mixture into a large mixing bowl. Blend in the flour, the beaten egg and rum extract. Stir in the chopped walnuts. Then pour batter into the prepared tin. 

Bake in the preheated oven for about 50 to 60 minutes, checking the loaf at 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack and cool completely.  

Loamhedge Legacy NutBread

I woke up early this morning and made this recipe from the Redwall cookbook. Subtle nuttiness and after the fact cayenne pepper sensations with every bite. Delicious with butter or maple butter. Simple easy and suitable anytime. To make this recipe you will need few ingredients. 

Loamhedge Legacy Nutbread

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2 cups all purpose flour

2 teaspoons baking powder

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper, or to taste

1/4 cup (1/2 stick) unsalted butter, cubed

2/3 cup milk

1 cup chopped pecans

1. Preheat the oven to 425ºF. In a bowl stir together the flour, baking powder, salt and cayenne pepper. Add the butter and rub it into the flour with your fingers (alternately, pulse the dry ingredients and butter in a food processor) until the mixture resembles coarse crumbs.

2. Stir in the milk and 2/3 cup of the pecans. Knead lightly to form a dough.

3. Turn the dough onto an ungreased baking sheet and pat it lightly into an eight-inch square. Use a knife to mark the dough into sixteen squares, cutting only partway down. Press the remaining 1/3 cup of nuts firmly into the top of the dough.

4. Bake until firm and golden, 22 to 24 minutes. Let cool for a few minutes, then break into squares and serve. 

Notes: I found the dough to be a slightly dry therefore I added a bit more milk. If this happens to you I suggest adding more milk in small additions... a tablespoon at a time.

Hope everyone had a great weekend! - JW