This month, the Bread Bakers are baking up goodies with fruit. I originally pictured a berry number, but then I spotted a pretty straightforward, quick bread using mainly oats. It didn't even require eggs, which was a good thing because my berry number needed a million (OK...5... but the number of eggs coconut flour needs makes me a little dramatic), and I kept forgetting to buy eggs.
The original recipe does not call for soaked raisins. But whenever a recipe calls for raisins, I immediately grab my bottle of rum. Is it the Jamaican in me? My childhood is filled with lots of rum and raisin ice cream on Sundays, so maybe.
I first made this bread with almond flour, and while good, it was crumbly and a bit dense. Egg-free recipes tend to be crumbly, so that wasn't surprising. I did it again with cassava flour, and that was a winner. Much better crumb, and it held together better, too. My work schedule is crazy right now, so I loved that this was quick to whip up on a random Wednesday afternoon in between students.
Scroll down to see the list of the Bread Bakers' fruit-filled loaves for March!
Oat and Raisin Quick Bread
Yield: 1 loaf
Ingredients
3/4 cup raisins (soak overnight in your favourite liquor or leave as is)
2 1/4 cup oat flour
1/2 cup cassava flour
1/2 cup sugar
1 tablespoon mixed spice (you can use cinnamon or pumpkin spice)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
1/2 cup milk
3 tablespoons oil
1 teaspoon vanilla
Directions
Grease an 8-inch loaf pan. Preheat the oven to 350 F.
Whisk together oat flour, cassava flour, sugar, mixed spice, baking soda, baking powder, and salt.
In a separate bowl, mix water, milk, oil, and vanilla.
Gently stir the wet ingredients into the dry ingredients just until no dry streaks remain. Fold in the soaked raisins.
Pour the batter into the prepared pan and bake 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
Cool. Devour.
Notes
- I processed my own oat flour. Pulse in a food processor until it is as fine as possible. Some people sift out the coarse pieces. I didn't, and the texture was perfectly fine.
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Yeah, coconut flour is a quirky thing. And soaking raisins, 100%!
ReplyDeleteThis oat and raisin quick bread looks delicious, I am going to give it a try, like the addition of coconut flour.
ReplyDeleteThis bread sounds fantastic. I process my own oat flour too - there's something rewarding about doing it that way - and have been wanting to try cassava flour. Now I'm motivated with your recipe! And I always soak my raisins in rum too...
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