Spiced Quickbread

SO CLICHE!

I leave you for a month and come back with this basic bread recipe that is just clogging up your feed with every other pumpkin apple squash thing.  Yep.  I have nothing to say for myself.  EXCEPT.  It’s so good I had to share.  I even took photos.  And wrote the recipe down!  And the nap gods have aligned so here I am…clicking into wordpress for the sake of all things Fall.

You like how I lured you in there with that flowery language but really knew you’d see the cute pic of V and be content.

The good news, is this is easy and I’ve made it twice already in October.  The bad news, is that I’ve made a million other delicious things from scratch (my first yeast bread without the breadmaker!) that I will never be able to share with you.  My computer is on a rapid decline thanks to the 700000 photos of my kids I take on a weekly basis and so the food photos had to go.  I was holding on to a false hope that one day I’d recap weeks and weeks of food…and Kyle forced me to bite the bullet and do a clean sweep so dropbox could at least sync.   So there’s that.

Funny how you can get behind one day and then after two, three, four….you just know it’s never going to happen but you hold out because denial is such a strong force to be reckoned with.  SIGH.  It’s frustrating that now, more than ever before in my food blogging time, I’m making the most fun things – walnut sourdough from a friend’s starter, grain free cashew bread, and candied nut crusted baked oatmeal, dehydrated crackers, to name a few – and I have zero time to share it in this space.

Fall Spiced Quickbread [gluten free, dairy free, soy free]

Ingredients:

• 1 apple, finely diced or grated
• 3 eggs
• 3/4 cup oil (I used melted coconut)
• 1/4 cup almond milk*
• 2 tbsp brown sugar**
• 1 tsp NuNaturals stevia “no carbs” blend (or 1/3 cup cane sugar)
• 1 cup gluten free all purpose flour
• 1 cup almond flour
• 3 tbsp buckwheat flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/8 – 1/4 tsp nutmeg
• 1/8 – 1/4 tsp ground cloves
• 1/4 cup chopped candied ginger

Directions:

Pre heat oven to 350 degrees F.

In a large mixing bowl combine apple, eggs, and oil.  Then add in the rest of the dry ingredients.  Mix until well combined and add almond milk if it’s too dry/hard to stir.  It should be a very thick but pourable consistency.  Fold in candied ginger.

*You may need more or less than called for depending on your apple’s size and variety.

**I have made this with and without the candied ginger and the ginger version is AMAAAAAZING.  Because it’s not a very sweet bread, if you don’t use candied ginger you may want to up the brown sugar to 6 tbsp.  Thanks to the stevia blend, you can get away with a pretty awesome bread – packed with those warm Fall flavors – that doesn’t spike your blood sugar.

Pour into greased loaf baking pan and smooth the top.

Bake for 43-45 minutes or until a toothpick stuck into the center of the loaf comes out clean.

Let cool before slicing.

Enjoy.

I love the combo of almond flour and gluten free flours here.  It’s an absolutely perfect bread, in my humble opinion.

Just look at that ginger!  Mmmmm…there’s something that happens to ginger in the oven that gets rid of all the harshness of the spice and leaves you with the most mellow and delightful flavor.  Seriously, I urge you all to try this, even if you aren’t a ginger freak like I am.

It’s good plain, but toasted with cashew butter is…whoa.

I’ve really embraced a label free diet, ever since P outgrew so many of his allergies.  Peanuts and dairy are still out, but now that sesame is back in the picture, a whole new world is open to us.

Veganism is really calling to me these days, but we aren’t 100% anything.  September was a vegetarian month for us for no reason other than we felt like it, and while P doesn’t love tempeh, he and V both devour tofu and seitan in any iteration.  Seriously, plain cubed tofu is a lunch staple.  And they are totally into chia puddings with the silken kind.  But then ribs go on sale at WF and so I say sure.  As far as wheat goes, it’s been fun to experiment with yeast breads again…both in and out of the breadmaker.  But then I went and made a grain free loaf the same day because why not?!

Anyway, I can’t expect to sum up everything we have eaten over the past 6 month in one post so let’s just get back to the bread.

Cheers to October!