Peppernut Tea Bread Recipe #140641
All the peppery spiciness of the Russian/Eastern European cookie in a quick bread. This recipe appeard in Cooking Light and is being submitted (untried) for the Zaar World Tour.
45 min | 10 min prep
SERVES 12
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (or use just all purpose white)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon grated whole nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground star anise
- 1/4 teaspoon fresh ground black pepper
- 1 cup apple butter
- 1/4 cup sugar
- 1/4 cup honey
- 2 large eggs, lightly beaten
- 1/2 cup golden raisin
- 2 tablespoons sliced almonds, divided
- cooking spray
- Preheat oven to 325°.
- Lightly spoon flour into dry measuring cups and level top for measurement. Combine flours with baking soda, salt, nutmeg, cinnamon, star anise and pepper in a large bowl, stirring with a whisk.
- Combine apple butter, sugar, honey, and eggs. Stir with a whisk until well combined.
- Fold wet ingredients into dry along with raisins and 1 tablespoon almonds, combine with whisk or spoon until just incorporated.
- Spoon batter into a loaf pan coated with cooking spray. Sprinkle top with 1 tablespoon of almonds. Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
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5 stars