Use your loaf
Tangy: This green tea fruit loaf uses a mixture of small dried fruits including currants, sultanas and chopped cherries plus craisins (dried cranberries) that give the loaf a delightful tang.
Baking breads is a pleasurable experience. The moreish aromas that fill the kitchen are an enticement to overindulge.
And breads are versatile. They can be sliced and buttered or served “as is” for morning or afternoon teas, in lunch boxes, for after-school snacks as well as suppers.
“Quick” breads are those that have a chemical raising agent added, usually baking powder or baking soda or sometimes both.
They are often prepared in a similar way to muffins. The liquid ingredients are combined and stirred into the combined dry ingredients until they are just moistened. They should not be overmixed otherwise the bread will become tough and peak in the middle.
Loaves that include dried fruits may take different times to cook depending on the variety and moistness of the fruit.
To test if it is done, press the centre of the loaf and if it springs back it should be cooked. Double-check by inserting a skewer in the centre to see if it comes out clean.
Today there are many different sizes of loaf pans available including the traditional metal, the new silicone and fancy designer cardboard shapes.
If you don’t have the same sized pan as stated in the recipe, fill your pan with water and measure the number of cups it holds. As long as it holds about the same as in the following guide then the recipe should work.
Alternatively, you could use two smaller pans, reducing the cooking time.
A guide to loaf pan quantities.
A 24cm x 13cm x 7cm loaf pan holds 6 cups.
A 21cm x 10cm x 6.5 cm loaf pan holds 4 cups.
A 17cm x 9cm x 5cm loaf pan holds 2 cups.
GREEN TEA FRUIT LOAF
I used a mixture of small dried fruits including currants, sultanas and chopped cherries plus craisins that give the loaf a delightful tang.
2 cups mixed dried fruit
1 cup strong, hot green tea with lemon
1 Tbsp golden syrup
1 large egg, lightly beaten
1/2 cup sugar
1 1/2 cups wholemeal flour
2 tsp baking powder
1 tsp ground cinnamon
Preheat the oven to 170 degrees Celsius. Lightly oil a 21cm x 10cm x 6.5cm loaf pan or line with baking paper. Place the dried fruit in a bowl. Pour the hot tea over the fruit and add the golden syrup. Stir, then stand until cool. Stir in the egg and sugar. Sift in the flour, baking powder and cinnamon. Mix until just moistened. Pour into the prepared loaf pan. Bake for 50 to 60 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack. Wrap in plastic film for a day before cutting.
CHOCOLATE BANANA BREADS
These breads were cooked in designer cardboard loaf pans purchased from my local deli – great for gifts from the kitchen. Stand the loaves in a cake pan to support them during cooking.
1 3/4 cups plain flour
4 Tbsp dark cocoa
1 tsp baking powder
1/4 tsp each: baking soda, salt
3/4 cup sugar
100g butter, melted and cooled
2 large eggs, lightly beaten
1 cup mashed bananas (about 2 medium bananas)
1 tsp vanilla essence
Preheat the oven to 180C. Lightly spray two 17cm x 9cm x 5cm loaf pans with oil. Sift the flour, cocoa, baking powder, baking soda and salt into a bowl. Stir in the sugar. Combine the butter, eggs, mashed bananas and vanilla in another bowl. Lightly fold the liquid ingredients into the dry ingredients until just moistened, Pour into the prepared pan. Bake for about 30 to 35 minutes, until a skewer inserted in the centre comes out clean. Cool on a wire rack. Excellent served cold as a snack or slightly warm with icecream for dessert.
PUMPKIN BACON MINI LOAVES
2 Tbsp sugar
2 cups flour
2 1/2 tsp baking powder
1 egg, lightly beaten
1/2 cup milk
100g butter, melted
1 cup cooked, mashed pumpkin
2 rashers bacon, cooked and chopped
Preheat the oven to 200C. Lightly grease six 10cm x 5cm mini loaf pans. Place the sugar, sifted flour and baking powder in a bowl. Combine the egg, milk, butter, pumpkin and bacon. Add to the dry ingredients, stirring until just mixed. Spoon into prepared pans. Bake for 30 minutes until golden and cooked. These may be frozen. Reheat from room temperature for about 30 seconds for each loaf. Serve sliced in half with butter. Makes 6.
CURRIED CARROT BREAD
Great served with soup or as a snack.
2 1/2 cups plain flour
2 tsp baking powder
1 tsp curry powder
1/2 tsp finely ground black pepper
1 cup buttermilk
2 eggs
125g butter, melted
300g (3 cups) grated carrot
Preheat the oven to 190C. Lightly oil a 24cm x 13cm x 7cm loaf pan or line with baking paper. Sift the flour, baking powder, curry powder and black pepper into a bowl. Make a well in the centre. Whisk together the buttermilk, eggs and melted butter. Pour into the dry ingredients and mix until just moistened. Carefully stir in the carrot. Do not overmix. Spoon into the pan and smooth the top. Bake for about 50 to 60 minutes or until a skewer inserted in the centre comes out clean. Serve sliced, either plain or toasted.
Copyright Jan Bilton
