* Exported from MasterCook *
Bread, Berry-Almond Quick
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat pastry flour -- (see Note) or
whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup nonfat buttermilk -- (see Tip)
2/3 cup brown sugar
2 tablespoons butter -- melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups berries -- (whole blackberries,
blueberries, raspberries; diced strawberries), fresh or frozen
1/2 cup chopped toasted sliced almonds -- (see
Tip), plus more for topping if desired
This wholesome quick-bread recipe is just what you need; whatever
berries you have on hand go into a versatile, whole-grain buttermilk
batter that can be baked into muffins, loaves or even doughnutlike mini Bundts.
Preheat oven to 400F for muffins, mini loaves and mini Bundts or 375F
for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon,
baking soda and salt in a large bowl.
Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond
extract in another large bowl until well combined.
Make a well in the center of the dry ingredients, pour in the wet
ingredients and stir until just combined. Add berries and almonds.
Stir just to combine; do not overmix. Transfer batter to the prepared
pan(s). Top with additional almonds, if desired.
Bake until golden brown and a wooden skewer inserted into the center
comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35
minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool
in the pan(s) for 10 minutes, then turn out onto a wire rack. Let
muffins and mini Bundts cool for 5 minutes more, mini loaves for 30
minutes, large loaves for 40 minutes.
TIPS & NOTES
Make Ahead Tip: Store, individually wrapped, at room temperature for
up to 2 days or in the freezer for up to 1 month. | Equipment: Pan
options: 1 large loaf (9-by-5-inch pan); 3 mini loaves (6-by-3-inch
pan, 2-cup capacity); 6 mini Bundt cakes (6-cup mini Bundt pan, scant
1-cup capacity per cake); 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
Note: Whole-wheat pastry flour is milled from soft wheat. It contains
less gluten than regular whole-wheat flour and helps ensure a tender
result in delicate baked goods while providing the nutritional
benefits of whole grains. Find it in the baking section of the
supermarket or online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com
Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
To toast sliced almonds: cook in a small dry skillet over medium-low
heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Source:
"From EatingWell: October/November 2005"
S(Internet Address):
"http://www.eatingwell.com/recipes/berry_almond_quick_bread.html";
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Per Serving (excluding unknown items): 232 Calories; 8g Fat (32.7%
calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber;
41mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.