Cupboard contents loaf – Friday night bake!

January 14, 2011 at 8:29 am Leave a comment

What a crazy week, huh? I’m so glad to know that things have calmed down in Brisbane; but sad to hear floods are gearing up in Tasmania and Victoria and other parts of Queensland. Hoping that people take care and stay safe through this hectic weather.

Tonight’s post is custom made for those of you who are stuck inside at home, with essentials in the cupboard and are bored. It’s a cheeky little sweet loaf, made using what you’ve got. If you don’t have what I’ve used, you can substitute with what you have on hand. For example, if you don’t have dried cranberries, you could use sultanas or another dried fruit. Or you could omit the dried fruit altogether and whack in some chopped up bits of apple or other fruit you need to get rid of. Instead of using walnuts, you could use almonds or any other nut you prefer. My loaf contains cranberries, sultanas and walnuts with some pantry staples. As I type this first part of this post, it’s rising and smells amazing!

 

Cupboard contents loaf

This is the kind of loaf you could have with friends / family warmed, slathered with buttery spread (a la banana bread) for a sweet, light breakie – or you could serve it as the perfect tummy filler for community members involved with clean up efforts around the country. It’s simple to make and takes little time to prepare.

Ingredients that I used

Dry stuff
1.5 cups gluten free flour or plain flour
3 teaspoons baking powder (I used the gluten free version)

Note that if you don’t have the above, you could substitute with 1.5 cups of self raising flour

1 cup dried fruit (I used a combo of cranberries and sultanas)
2/3 cup nuts, roughly chopped (I used walnuts)
2/3 cup brown sugar (I only had dark brown sugar, so used that)

Wet stuff
2 eggs if using normal flour, 3 eggs if using gluten free flour
1/3 cup milk
1/3 cup olive oil

Method

Preheat your oven to 180 degrees C.

The easiest way to describe the first part of this recipe is to say, combine everything under the “Dry stuff” heading into one bowl and mix well. The long form directions are below.

Long form directions for dry stuff
If you’re using flour and baking powder, sift them into a mixing bowl together. If using self raising flour, sift in to the mixing bowl.

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Add in the brown sugar.

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Add the dried fruit.

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And the chopped nuts.

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Mix together all the dry stuff with a spoon or by hand, maxing sure it’s all really well mixed.

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Instructions for the wet stuff

The next bit is to combine all the wet stuff in a separate bowl, then whisk it together.

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Below is the whisked product.

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Combining the wet stuff and the dry stuff

Slowly add the wet stuff to the bowl that the dry stuff is in.

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Mix it together well.

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(Excuse my bad nail polish!)

When mixed, add it to a loaf pan that you have greased. I used olive oil spray to grease my pan, but you could use butter if that’s easier.

Add your mixture into the loaf pan and whack it in the oven.

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Set the timer for 40 mins.

Sit on your couch and smell the delicious aromas wafting through the house.

At 40 mins, insert a skewer and see if it comes out clean. If so, it’s ready. For me, it took 45 mins.

When ready, take it out of the oven.

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Let it rest for 5 mins in the loaf tin, then remove it and place it on a wire rack.

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You’re meant to then let it rest for a while, but I was (am) impatient (and hungry) so I got stuck in.

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And I whacked some olive oil spread on top, which provided a lovely salty contrast to sweet cranberries and sultanas, and worked wonderfully well with the roasted walnuts.

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So this is my dinner, okay? (And maybe I’ll have another bit in a sec – it smells SO GOOD!)

Enjoy! 🙂

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Entry filed under: australia, Brisbane, Cheap n cheerful, Dairy free, Friends, Gluten free, Queensland floods, Snacks.

Supporting people in floods, now and later Recon blog.. 1st post-Greece post: off to the Royal Olympic in Athens!

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