* Exported from MasterCook *
Quick Bread, Almond Butter and Jam
Recipe By :Sarah Jampel
Serving Size : 20 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Nuts
Posted Quick Bread
Amount Measure Ingredient -- Preparation Method
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Unsalted butter -- for pan
1 cup all-purpose flour -- (120 g)
3/4 cup rye flour -- (77 g)
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1 1/4 tsp. kosher salt -- plus more
4 large eggs
1/2 cup extra-virgin olive oil
1 tsp. vanilla extract
1/2 cup almond butter
3/4 cup packed light brown sugar -- (150 g)
3/4 cup buttermilk
1/2 cup smooth fig jam -- divided
1/3 cup sliced almonds
2 tsp. sugar
With hearty rye flour, pockets of fig jam, and plenty of protein-rich
almond butter, this not-too-sweet quick bread is like your favorite
piece of toast in cake form. Seek out smooth fig jam without chunks
of fruit for easy swirling.
Makes one 9x5" loaf
Preheat oven to 350F. Butter a 9x5x3" loaf pan. Line pan with
parchment, then butter parchment.
Whisk all-purpose flour, rye flour, baking powder, cinnamon, and 1
1/4 tsp. salt in a medium bowl.
Whisk egg yolks, oil, and vanilla in a large bowl. Add almond butter
and whisk until smooth. Add brown sugar and buttermilk and whisk
until smooth. Sift dry ingredients into egg yolk mixture, then fold
gently to combine.
Whisk egg whites in another medium bowl until frothy, about 2
minutes. Fold into batter until incorporated.
Pour half of batter into pan. Dollop half of jam over. Using a small
offset spatula or butter knife, swirl into batter. Pour in remaining
batter. Dollop remaining jam over and swirl again.
Mix almonds, raw sugar, and a pinch of salt in a small bowl. Sprinkle
evenly over batter.
Bake bread until risen, almonds are toasted, and a tester inserted
into the center comes out clean, 50 to 60 minutes. Transfer pan to a
wire rack and let cool 5 minutes, then remove loaf from pan and let
cool completely, at least 1 hour.
Do Ahead: Bread can be made 4 days ahead. Wrap tightly in plastic and
store at room temperature.
Review: I love this recipe! Just made it today and it's the perfect
balance of salty and sweet and savory. I wanted something that was
really nutty and not too sweet so I only added a half cup of sugar
and upped the almond butter a bit and it turned out great! Have been
snacking on it ever since.
S(Internet address):
https://www.bonappetit.com/recipe/almond-butter-and-jam-quick-bread
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Per Serving (excluding unknown items): 209 Calories; 12g Fat (48.3%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
43mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2020 - 0430