Greetings, friends! Greetings and salutations!
Today I have a fun bread recipe to share, something I baked up for my Dad last week that is worth repeating. At least to me. The jury is still out as to whether Dear Ol’ Dad deems it mouth-watering. But let’s dive in.
As the title makes clear, this bread is not terribly plain; it boasts a lot of texture and variousness, which is so my groove. The raspberries bake up chewy and tart. The toasted almonds chunks (not slivers for a change) are so crunchy and satisfying. The oatmeal texture just makes you feel full and happy and alive. Win win win.
Let’s make this bread for the whole ingredients, the heart-healthy oats and the heavy texture. Let’s make it for the early summer colors and the aroma of it baking, for the way your serrated knife finally crunches through the golden, bumpy top then glides right down through the steaming middle, begging you for a pat of sweet cream butter. Or two. Plus some hot coffee in the middle of the afternoon.
Okay.
Ingredients:
2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil (Next time I’ll use either browned butter or applesauce. If you try either variation please let me know!)
2 large eggs
2 1/4 cups all-purpose flour
1 cup quick oats
3 teaspoons baking powder
dashes of salt and cinnamon
1 cup whole raw almonds (chopped rough then dry toasted)
1 cup whole raw raspberries (toss these in a speck of flour before adding to batter)
Method:
In a large bowl mix together the brown sugar, milk, oil (or variation of butter or applesauce) and eggs. You only need a wooden spoon for this.
Stir in the flour, quick oats, baking powder, salt, and cinnamon. Still just the humble wooden spoon.
Are your rough-chopped almonds already toasted and cooled? Yay! Go ahead and add those as well as the berries. Fold it all into a glorious kaleidoscope of favor and texture.
Pour this chunky, colorful batter into a standard bread pan which you have smeared with butter and dusted with flour and cinnamon. Bake the whole yummy she-bang for up to an hour at 375 degrees. Plan some fresh coffee for later and soften a little extra butter. You’ll need it soon.
Now I am craving this again! I only ate one skinny slice the day I baked this.
Not enough! : )
Dad, did you like this? I know it’s bit more like “granola” style than you usually groove. But don’t worry; we’ll get back to pure indulgence soon. I love you!
Friends, happy Tuesday! What is going on in your kitchen?
“Cooking is like love.
It should be entered into with abandon
or not at all.”
~Harriet Van Horn
XOXOXOXO
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