What's For Dinner04/28/04Grandma's Fruit-Nut Bread(serves two parents and two children) Like most quick breads, this loaf benefits from sitting around, so let it rest a day or so before slicing it. I like it plain, but there are those in my family (especially my wife) who love it lathered with cream cheese for breakfast.
2. Grease and lightly flour a loaf pan. 3. Chop the dates and apricots into pea-sized pieces. Place them in a Pyrex bowl or large measuring cup. Coat with the baking soda, and add 1 cup boiling water. Stir to separate, then let the hydrating fruit stand while you prepare the dry ingredients. 4. In a mixing bowl, combine the flour, sugar, salt, and baking powder. Stir in the egg, then add the walnuts and vanilla. 5. Pour the water and fruit mixture into the mixing bowl, and stir with a spatula to combine thoroughly. Then scrape the batter into the prepared loaf pan. 6. Bake for about 45 minutes, testing for doneness as you go. Be sure to let the bread cool completely before slicing it. Tips * I test for doneness using a knife. If I stick the blade into the center of the loaf and it comes out clean (no gooey batter attached), then the bread is done.
If you have tried one of these recipes and have an improvement or tip or variation to suggest, please e-mail David at dinner@wamc.org. Also feel free to send along your own family cuisine recipes. You can even request dishes that you'd like David to present in the future. David Rubel is president of Agincourt Press, a book production company in Chatham, New York. He spends his days writing American history, then heads home after work to cook for his wife and two young children. His most recent book is The Story of America (DK, 2002). |
