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Berry-Almond Quick Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 26 Dec 2014 13:34:05 -0800
v114.n051.1
* 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";
                                      - - - - - - - - - - - - - - - - - - -

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.