Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Prune-Pecan Fruit Bread

Prunes
Sweet and Tart, Plump Prunes

Like many folks these days, I have gotten away from baking bread often, but when I do, I would go for a dense, deep flavored bread full of fruit and nuts. Prune-pecan bread is one such bread. The recipe is inspired by the one I have read at war-time recipe booklet, circa 1910-20. You can see how conservative the recipe methods were at that time. No dumping of butter and eggs for everything, like they are nothing. People were rational during those days, it seems. Also, if you read the bread bibles of present day, you would think that ‘yeast is west’. It doesn’t have to be yeast all the time, and also bread-baking without yeast matches our chapati/roti cookery style.

The original recipe has 4 teaspoons of baking powder, and it sounded too much to me, so I reduced the amount to one teaspoon, and mixed the dough with buttermilk. I purchased prunes, and I already have pecans and maple syrup at home. So I decided to include those ingredients along with prunes in my recipe. The bread may not look much, but it baked up great. The juicy, moist prunes, pecans and sweet maple syrup - it’s a good kind of bread.

Prune Pecan Bread
Bread Dough Ready for Baking

Recipe:

1 ½ cups barley flour
1 ½ cups all-purpose flour
1 cup prunes, finely chopped
1 cup pecans, finely chopped
1 cup maple syrup, more if you like a sweet bread
¼ cup ghee, melted
1 cup buttermilk, at room temp. (mine was from homemade yogurt)
1 teaspoon baking powder
Warm water to mix, about half cup to one cup

Take the barley and all-purpose flour in a big vessel. Add baking powder. Mix. Then add the prunes, pecans, maple syrup and ghee. Gradually adding buttermilk and warm water, whisk the ingredients to combine well. Pour the batter into bread pans. Cover the pans, and keep them in a warm place for about 30 minutes.

Bake at 350 F for about 45 minutes, until a toothpick inserted into the bread comes out clean. Remove and cool it for about ten minutes. Run a knife around the rim of the pan to loosen the cake and invert onto a plate. Let it cool completely. Slice and serve with your favorite jam.

Prune Pecan Bread
Prune-Pecan Bread

Prune Bread recipe from My Little Kitchen

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Whole Wheat Flour, Maple Syrup, Pecans (Tuesday December 11, 2007 at 8:39 pm- permalink)
Comments (24)

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Pecan Persimmon Cake for Thanksgiving

Persimmon

“Do you dream in chocolate?”

The television ad voice for Lindt chocolate asks us.

I don’t dream in chocolate, but I do dream in recipes. The following combination is what I dreamt last weekend:

Persimmon coated with maple syrup
Pecans
Ghee and
Wheat-barley pancake flour

The pecan-persimmon cake turned out to be a vision in real life as well. A delectable, one of a kind dessert that taste buds never forget.

Pecans and Persimmon
Pecans and Persimmons

Recipe:

Pancake flour - 2 cups
Persimmon, 2 ripe fruits, peel the skin and finely cube - 1 cup
Pecans, finely chopped - ½ cup
Maple syrup - ½ cup
Ghee, melted and at room temperature - ¼ cup
Baking powder and crushed cardamom - ¼ teaspoon each

8 mini cake pans

Take the flour in a vessel. Add the persimmon, pecans, maple syrup and ghee. Sprinkle baking powder and cardamom. Stir in about half to one cup of warm water. Combine thoroughly. Divide the batter between the cake pans and spread evenly.

Pre heat the oven to 350 F. Place and bake the cakes to warm sunset hue, for about 20 to 30 minutes, until a knife inserted in the center comes out clean. Let cool and invert to serve.

Pecan Persimmon Mini Cakes
Just Out of the Oven ~ Pecan Persimmon Cakes in a Warm Sunset Hue

Pecan Persimmon Cake
Pleasures of Persimmons ~ Pecan Persimmon Cake


Recipe Source: My own creation
For this recipe, I used Maple Grove Farms brand buttermilk-honey pancake mix, which has both wheat and barley flours in it. The flour-mix worked beautifully and offered a great remedy to my egg-fruit combo cake phobia. I purchased this pancake mix from Fred Meyer’s grocery.
This is a egg-free cake, but it came out crumbly and flaky due to buttermilk in pancake mix. The acidity of buttermilk, warm water and maple syrup combo created cake crumbs full of flavor.

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Maple Syrup, Pecans, Persimmon (Monday November 19, 2007 at 1:57 pm- permalink)
Comments (38)

The New Home of Mahanandi: www.themahanandi.org