Tuesday, September 21, 2010

Full-of-Fruit Bread

I am really proud of the way this recipe turned out. It is a delicious, moist alternative to traditional banana bread that is sweet enough to eat alone and nutritious enough to happily pack for school lunches.

The fruit content makes this bread high in fibre and minerals with added protein from the almond meal. And when I give it to my children, I also know that it contains no added sugar, fat, OR salt.

Full-of-Fruit Bread
2 very ripe packham pears, peeled and grated
3 overripe bananas, roughly mashed
2 eggs, lightly beaten
1 tsp vanilla extract
3/4 cup full cream milk
1 cup wholemeal SR flour
1 cup SR flour
1/2 cup almond meal
1 tsp cinnamon
1/2 cup sultanas
1 cup dates, roughly chopped

  1. Preheat oven to 180 degrees and line silicon loaf tin with baking paper

  2. Combine grated pears (incl. juice), bananas, eggs, vanilla, and milk in a bowl

  3. Mix together flours, almond meal, cinnamon, and dried fruit in another large bowl

  4. Pour wet ingredients into the dry and fold together gently until just combined

  5. Pour mix into loaf tin.

  6. Sprinkle cinnamon and course sugar (optional) on top

  7. Bake at 180 degrees for about 50min or until skewer tests clean

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