Fruity Anything Bread (Yeast Free)
April 8, 2009
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Normally, I don’t like to make bread: the kneading, the waiting, the yeast and its extreme sensitivity to temperature…all drive me a little nuts. But quickbreads are an exception. You see, thanks to the miracle of chemistry, quickbreads can rise without any little burping bacteria inside them and are as easy to make as a cake, without most of the added sugar.
I’m not really sure where I got the original version of this bread from, but it seems to be floating around the internet in a lot of places. I tried it once with the avocados like it says but decided I already had my fair share of healthy fats from nuts and didn’t really need any more. So I decided to try a different fruit (yes, avocados are a fruit and, yes, tomatoes are too). I started with strawberries, but that made a big dry mess and melons were the same…then I started to think about the texture of the avocado and that’s where the fun began…
Anything Bread Makes 1 loaf
1 1/2c. whole wheat flour + 1/2c. all purpose flour (you could substitute a small amount of the flour with protein powder, but no more than 1/4-1/2c)
3/4c. sugar (or splenda or stevia or…)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup mashed fruit (see note)
1/2 cup low-fat buttermilk (see note)
1/2 cup chopped nuts (optional)
Ingredient notes: You have two options when making this bread. Option 1 involves using buttermilk and fruit that has a texture similar to an avocado (think high-starch fruits like banana or mango). Some of my favorites in this category include orange-mango (with pureed mango pulp and orange zest or a little OJ) and berry-banana (with mashed banana and whole berries mixed in instead of the nuts). Option 2 is the trickier of the two as you substitute some (or all) of the buttermilk with yogurt depending on the water content of your fruit. Some of my favorites in this category include strawberry bread (with about 3/4 of the buttermilk substituted) and peach bread (this only needs about 1/4 of the yogurt substituted).
→Either way, after the fruit(s) are mashed, preheat the oven to 375 and spray a 9X5 loaf pan with nonstick spray.
Combine the flour(s), sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk. Well. Or you’ll be eating baking powder lumps.
In a separate bowl, beat together the egg and mashed fruit. Stir in the buttermilk or yogurt.
Add to the dry ingredients to this mix and blend well. Stir in the nuts or other whole add-ins.
Bake for 35-45 or until a wooden pick inserted in the center comes out clean. (You’ll have to check it…sometimes it takes up to an hour depending on the fruit used)