I was so happy to come home.
Fall Quick Bread
Last night, I made the house smell even homier by baking this subtly sweet, softly spiced quick bread. Gorgeously crusty on the outside, the inside has a tight, moist crumb and calls for a smear of butter or better yet, a breakfast dollop of labne drizzled with honey.
You will need:
3 1/2 cups all purpose flour
2 tablespoons toasted oat bran
3 tablespoons flaxseed meal
3 tablespoons old fashioned oats
3 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons chilled unsalted butter, cut into chunks
1 cup diced dried fruit (I used apricots and white peaches)
2+ cups buttermilk
1 tablespoon honey
To make the bread:
Grease a large loaf pan and preheat the oven to 425 degrees Fahrenheit.
Toss the first ten (all the dry ingredients) together into a large bowl and stir with a fork until the ingredients are evenly mixed. As you would in biscuit or pie dough, rub the butter into the mixture with your fingers, lifting handfuls of mixture and rolling it over your thumbs to incorporate the butter into the flour mixture. Once there are no more large chunks of butter and the mixture looks "sandy," stir in the dried fruit, two cups of buttermilk, and the honey. Stir together completely. If the dough is still dry (it should be a moist, soft dough), add a healthy splash of buttermilk to moisten, and stir to combine.
Scoop the dough into the greased pan, place the pan in the center of the oven, and bake 40 minutes, or until a tester comes out clean.
Let the loaf cool, slice, and spread with something yummy.