Quick Bread Recipes Archives - I camp in my kitchen

Eggless Mocha Oats Loaf | Whole Wheat Tea-Time Loaf | Chocolate & Oats Loaf Cake

Priya_Srinivasan — Wed, 10 Dec 2025 19:16:28 +0000

Delicious and healthy Oats and Chocolate Loaf recipe. Perfectly moist, mocha flavored, loaded with oats. A wholesome loaf, perfect for breakfast, tea-time or a guilt-free dessert.

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Raisin Soda Bread - Daring Bakers Challenge, February 2012

Priya_Srinivasan — Fri, 02 Mar 2012 14:06:00 +0000

For this month's Daring Bakers Challenge, Lis of La Mia Cucina, asked us to bake Quick Breads. I m still in a great mood for baking even after the BM, My Oven still hot and running baby! I tried baking Raisin Soda Bread from Joy of Baking. We loved it!!! Seeing the top of bread brown and rising was a sheer bliss!!! Lets hop on to the recipe!

Ingredients

¾ Cup All Purpose flour

¾ Cup Whole Wheat flour

1.5 tablespoons granulated white sugar

½ teaspoon baking soda

½ teaspoon salt

1.5 tablespoon cold unsalted butter, cut in small pieces

½ Cup raisins, I used sun-Maid California raisins (or any dark raisin)

¾ Cup buttermilk (soured milk)

Method

Preheat oven to 190C. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Cut the cold butter into small pieces and blend into the flour mixture, with a pastry blender or best, your hands, until the mixture looks like coarse crumbs.
Stir in the raisins. Make a well in the center of the flour mixture and add most of the buttermilk. Using your hands,mix (adding more buttermilk if necessary) until you have a soft moist dough.
Transfer to a lightly floured surface and gently knead the dough into a round. Place the round on your prepared baking sheet and then, with a sharp knife, cut a ¼ inch deep "X" across the top of the bread.

Bake for about 40 - 50 minutes or until nicely browned and a toothpick inserted into the center of the bread comes out clean. You can also test that is fully baked by tapping the bottom of the bread - it should sound hollow. Remove from oven.
The bread tasted heavenly with a blob of butter on top. Loved the Raisins in every bite.

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Whole Wheat Savory Kugelhopf - We Knead to Bake#7

Priya_Srinivasan — Sun, 24 Nov 2013 05:06:00 +0000

We Knead to bake, an bread baking group, kick-started by Aparna of My Diverse Kitchen. We are going to complete one year and it means we have learnt to bake 12 new breads this year!!! Wohooo!! that is some achievement, that too for someone who had a bad relationship with yeast!!!! 🙂 It was all in the past now, yeast is like my good friend now, we can get along anytime for a cup of tea/coffee!!! 😉
Kugelhopf is a yeasted sweet cake well known in the Alsace region of France, as well as in Germany, Switzerland, and Austria, and variations of this are also found in some countries of Eastern Europe. There are many stories surrounding this bread, it will be reaaly long posst!!! The most commonly told story about the Kugelhopf is that Marie Antoinette (the same lady of the "let them eat cake" fame!) brought it from her home country Austria, to France upon her marriage to King Louis XVI.

Since it is a yeasted cake, the Kugelhopf has a dense bread-like texture and is made from a somewhat enriched dough like brioche but is not as rich. It is considered similar to a coffee cake that might be eaten for or with breakfast, or could be part of an afternoon snack with coffee.
Aparna chose to bake the lesser known version of the Kugelhopf its savoury Alsatian version called the Kugelhopf aux Lardons. “Lardons” is the French word for bacon, and this version is typically made with onions, ham/ bacon, walnuts and herbs. I made the vegetarian version of the Kugelhopf using carrots, corn and tomatoes along with cheddar cheese. Feel free to use any combination of veggies and don't forget the cheese!!!!

Ingredients

1.5 Cups of Whole Wheat flour + ¼ Cup extra (for dusting and kneading)

1 teaspoon instant yeast

½ teaspoon salt (or to taste)

50gm butter, at room temperature

¼ Cup + 2 tablespoon milk

¼ Cup Yogurt (replacing 1 egg)

½ teaspoon oil

Stuffing (Savory Ingredients)

1 small onion, chopped

1 small tomato, chopped

1 small carrot, chopped

2 tablespoon corn, i used frozen

¼ teaspoon red chili powder

½ teaspoon coriander powder

¼ cup of Cheddar cheese, chopped into cubes

2 tablespoon of melon seeds

Method

Take flour, yeast, and salt in a bowl. Mix well to combine. Then add butter, a little at a time, mix well.
Add the warm milk, yogurt and knead to a soft and sticky dough. Knead some more, adding flour(from the extra ¼ up), a little at a time and just enough till the dough pulls away from the sides of the bowl. Do not be tempted to add more flour than absolutely necessary.

Your dough will be very soft, elastic and just short of sticky. Transfer the dough to an oiled bowl, cover and let it rise until double in volume. This can take from 1 ½ hours to 2 ½
In the meanwhile, heat ½ a teaspoon oil in a pan. Add the chopped onion, tomatoes and the spice powders, saute till the rawness disappears. Next add chopped carrots and corn mix well to combine with the added spices. Let it sit on the stove for 5-8 minutes. Remove and keep aside.
Grease an 6" kugelhopf mould or bundt pan well especially around the centre (or whatever pan/ tin you plan to use). I used a 6"bundt pan. Place some melon seeds in the bottom of the mould/pan.

Once the dough has risen, deflate it. Then flatten the dough out and spread the stuffing over the surface, fold the dough over and then knead it. This will ensure a more uniform incorporation of the "filling". The dough will be a bit sticky, so use a scraper to help you with the kneading. Do not add more flour!
Roll the dough into a longish log, long enough to fit into the mould comfortably. Lift the "log" of dough and place it in the mould in a circular fashion and pinch the two ends together to close the "circle" of dough. Cover and let the dough rise for about an hour or so, until it reaches the edge/ rim of the mould.

Bake the Kugelhopf at 200C (400F) Pre-heat oven to 400 degrees for about 35 to 40 minutes until the top is golden brown and sounds hollow when it is tapped.
Unmould the Kugelhopf and let it cool on a rack. Slice and serve . Makes a perfect Brunch or Lunch with a hearty salad and warm soup.
We enjoyed it as such as a snack and i packed some for my hubby breakfast too and kuttu's lunchbox.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34

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Caribbean coconut quick bread

Priya_Srinivasan — Thu, 12 Oct 2017 19:55:00 +0000

Land of the Caribbean is also famous for the coconuts, so after a flavorsome coconut milk soup yesterday, I wanted to bake something for us to enjoy during the weekend. While looking for some quick breads, this recipe with fresh coconut and coconut milk got my attention.

There were other versions of coconut bread, made with pineapple juice too. Since I had coconut milk ready at hand, i made the loaf with it. The flavor, while the loaf was baking in the oven, was totally awesome. The bread is a bit dense, but has got a great taste and flavor. It will be a great bread along with your tea or as a snack inbetween your meals.

Ingredients

1.5 cups of whole wheat flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¾ cup freshly grated coconut

1 cup coconut milk

5 tablespoon coconut oil

1 teaspoon cinnamon powder

1 tablespoon egg replacer powder mixed with 2 tablespoon water (I used bob's red mill egg replacer )

Method

Preheat the oven to 170C. Grease a loaf tin and lay its bottom with parchment paper.
In a wide bowl take flour, baking powder, baking soda and cinnamon powder together. Whisk well to combine. Add sugar and grated coconut to this and mix.
Make a well in the center add coconut milk, coconut oil and egg replacer. Using a electric beater combine to form a thick batter.

Pour the prepared batter into greased baking tin. Bake in the preheated oven for an hour or until a skewer inserted in the middle comes out clean.
Take the tin out of the oven, let it sit for 5 minutes then remove it on to a wire rack, let it cool completely.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Eggless Chocolate Blender Banana Bread- using Frozen Bananas

Priya_Srinivasan — Mon, 04 Dec 2017 13:53:00 +0000

Banana bread, you must be thinking, how many different recipes are there in the world?I myself have quite a few here in my kitchen and i bet there will be few hundred on the web. We love bananas and also banana bread, mix and match of few ingredietns you can bake a different one everytime.

I had some frozen banana's in the freezer, it is almost 3 months after navrathri, i haven't used them yet. Thanks to bake-a-thon, i remembered and baked these loaves yesterday.

The best thing about banana breads, everybody loves it at home. My kiddos are happy that they have something to snack everyday for atleast 3 or 4 days other than fruits and nuts. yeah, i m lazy to make evening snacks, i either give them a banana or nuts, my lil one likes to have an apple, but if there is cake/bread at home, they are happy.

Baking in take-away containers are easy for me, i feel they are portion controlled in the first place, easy to store and if at all i m packing it to my hubby's office, it is easy and mess-free.

Feel free to use the normal loaf-pan or even muffin pans to bake these. They will yield 12 good plump muffins. Top it with some caramalized bananas and dulce-de-leche for a yummilicious treat

Ingredients

1.5 cups of whole wheat flour

¼ cup cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ cup sugar

3 nos frozen banana (i used philiphines banana)

½ cup oil

1 cup milk

1 teaspoon cinnamon powder

½ teaspoon candied ginger

¼ cup of toffee bits

2 squares of lindt dark chocolate, roughly chopped

Method

Preheat the oven to 170C. Line a loaf tin with parchment. i have used 3 take-away aluminium containers for baking.
Remove the frozen banans from the freezer, place it in a microwave safe plate/bowl. reheat it for 15-20 seconds. The bananas will turn soft.
Take the soften bananas in a blender jar, add sugar and ½ cup milk and blend smooth. To this now add flour, cocoa powder, baking powder and baking soda. Mix roughly with a spatula. Run the blender in short pulses for the ingredients to mix.
Add oil finally and run again in short pulses. Using a spatula, scrape down the sides. Divide the batter amongs the 3 baking tins.
Top them with toffee bits and dark chocolate. Bake in the preheated oven for 35-45 minutes or until done.

Remove the baked loaves on to a wire rack, after 5 minutes, unmould them, let them cool. Serve it warm with evening coffee/tea.

This is part of the Bake-a-thon 2017

An InLinkz Link-up

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Plum & Peacan Bread - #BreadBakers

Priya_Srinivasan — Tue, 14 Jun 2016 07:03:00 +0000

#BreadBakers for the month of june is hosted by our BM friend +Chef Mireille of The Schizo Chef, she gave us the theme Stone Fruit. So, we have to bake a bread with stone fruit in it. When the theme was announced i decided to bake something with plums, thought of a braided bread with it, then i switched to baking a galette. But then had a doubt whether it might be accpeted as a bread. So, finally i settled with this simple quick bread.

I even thought of topping it with a nice streusel with pecans and walnuts, but then both my kiddos hate things studded on top of the bread/cakes. So i had to drop it at the last minute. Even the nuts inside the bread has been chopped fine, so they dont see it and pick it out. They are really "Picky" eaters, they pick everything out!!! 🙂

This bread has an amazing flavor, totally love the addition of cinnamon and candied ginger, it gives a nice zinnnggg to the bread. Makes a lovely combo with your evening cuppa!!

Ingredients

½ cup All purpose flour

½ cup Whole Wheat flour

½ cup dark brown soft sugar

1.2 teaspoon baking soda

¾ cup Buttermilk

¼ cup butter/oil, if butter, then melted

3 nos plum, pitted and chopped (around 1 & ¼ cups)

3 tablespoon pecan nuts/Walnuts/or any nuts, chopped ( i used both walnuts and pecans)

3 tablespoon chopped dark chocolate (i used lindt)

2 tablespoon chopped candy ginger

½ teaspoon cinnamon powder

a pinch of salt

Method

Take together both flour, along with baking soda and whisk well to combine. To this flour mix add sugar, chopped plums, nuts, chopped dark chocolate, candied ginger, cinnamon powder. whisk well to combine.
Take buttermilk in a measuring jug, add butter/oil to it and whisk to combine. Now slowly add this wet ingredient to the dry flour mix. Mix with a spatula to combine.

I used two take away alufoil containers to bake the bread, you can use a loaf pan. Grease the container you are going to bake with. The bread doesn't rise much, so use a pan accordingly.
Pour the prepared batter into the greased pan or take away containers. Preheat the oven to 180C and bake the bread for 30-40 minutes or a skewer inserted in the center of the bread, comes out clean.
Remove the bread from the oven, let it sit for 5 minutes in the pan, the slowly remove it on to a wire rack. Let it cool, Slice and serve warm along with tea/coffee and enjoy the sweet, tart combination of plums in the bread.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

#BreadBakers - Stone Fruit

Apricot and Cherry Focaccia by Herbivore Cucina
Apricot & Pistachio Buns by Baking Sense
Apricot & Stilton Soda Bread by Baking in Pyjamas
Apricot Bread by A Day in the Life on the Farm
Apricot Cranberry Walnut Quick Bread by Spill the Spices
Apricot Kolaches by Food Lust People Love
Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
Big Batch Bran Muffins by What Smells So Good?
Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
Cherry Ricotta Muffins by Sneha's Recipe
Cinnamon Swirl Peach Bread by Kylee Cooks
Dried Apricot Bread with Walnuts by The Bread She Bakes
Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
Eggless Mini Mango Bread by Sara's Tasty Buds
Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
Mango Challah by Passion Kneaded
Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
Mango Pull Apart Bread by Gayathri's Cook Spot
Nectarine-Blueberry Muffins by A Baker's House
Peach & Nutmeg Sweet Focaccia by The Schizo Chef
Peach Yogurt Muffins by Magnolia Days
Plum & Pecan Bread by I Camp in my Kitchen
Scones with Apricot, Ginger and Brie by Palatable Pastime
Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
Whole Wheat Nectarine Bread by A Shaggy Dough Story
Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout

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Paneer Kulcha/Paneer qulcha - Flatbread stuffed with panner for #BreadBakers

Priya_Srinivasan — Tue, 09 Jun 2015 04:09:00 +0000

Kulcha, is a leavened flat-bread, popular in India and Pakistan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chickpeas curry.

Do you know that kulcha was a royal symbol and appeared on a flag? No, i m not joking. Who gave that royal status to humble kulcha? The Nizams. 'Kulcha' was the official symbol of the Asaf Jahi dynasty and even appeared on the Hyderabad state flag. A state known for its niharis and kebabs gave kulchas a royal status than any other food product. Kulcha appeared not only on their Coat of Arms but also on the official flag of Hyderabad state. So, What is the story behind?It all dates back to Mir Qamruddin, an old courtier in Mughal court. Once, he was informed that he was appointed the Deccan Governor, he headed straight to meet his spiritual guide, Hazrat Nizamuddin Aurangabadi. Hazrat Nizamuddin invited him for a meal and offered him kulchas tied in a yellow cloth. Mir Qamruddin apologised for his hunger, on which Hazrat said that he could eat as many kulchas as he wanted.

Hearing this, Mir Qamruddin gobbled down seven kulchas. On his apology, Hazrat Nizamuddin prophesied that one day he would be king and that his descendants would rule for seven generations. This prophecy came true. Soon after Mir Qamruddin came to Deccan, Nadir Shah invaded and sacked Delhi. With the Mughal power gone, the Nizams, who were simply governors, declared their rule in the Deccan, and became the richest kings of the biggest kingdom in India. And the kulcha became the centerpiece of the Hyderabad coat-of-arms. It would appear everywhere, from the golden-yellow state flag and the velvet ministerial insignia's, down to the rank markings on a policeman's epaulets.

So, when +Chef Mireille gave us the theme of Yeasty flatbreads for this month's Bread Baker's theme, i decided i would do a kulcha. Kulcha is actually leavened using Baking soda and powder. But then since it is a leavened flatbread, it should also come good with yeast right? So, i decided to go with yeast. Here is the recipe, the original uses All purpose flour, i have used Whole Wheat flour for good.

Story source : The Indian Express Food story

Recipe Source : here

Ingredients

2 cups Whole Wheat flour (Not Chapathi flour)

1 teaspoon instant yeast (or use ½ teaspoon baking powder & ¼ teaspoon Baking soda)

1 teaspoon salt

1 tablespoon sugar

½ cup curd

½ cup warm water

¼ cup oil

For the filling

200 gram of paneer ( I used store-bought paneer)

2 fistfuls of chopped coriander leaves

2 green chilies, finely chopped

1 large onion, finely chopped

salt to taste

Method

I used my food processor to knead the dough, it can also be kneaded by hand. Take the flour,salt, sugar and yeast in the processor bowl. Add curd and start running the processor to knead dough.
Slowly add water and oil to get smooth, soft pilable dough. Remove the dough to a large bowl. Let it rest covered for about an hour. The dough can also be made and rested in the fridge overnight, in that case, just remove it from the fridge an hour before making the kulchas.

While the dough is resting, let us make the filling ready, crumble paneer in a large bowl, add coriander, chilies, onion and salt. Mix well and set aside until use.
After an hour or so, remove the dough to a flat working surface, punch it down, knead a couple of time and divide the dough 6-8 pieces.

Dust your kneading surface liberally, flatten each portion of dough and roll it into a circle using a rollig pin, place 3 tablespoon of filling in the centre of the rolled dough. Bring the edges together and seal by pressing it together. Roll again into a flat, thick disc. Take care while rolling, excess pressure might break the dough and the filling might ooze out.
Heat a tava, when it is smoking hot place the rolled kulcha on it, Flip 3 or 4 times and cook both sides until brown spots appear and the bread puffs a bit.

Remove from the stove, apply ghee generously on both sides and serve hot. The bread can be paired with any spicy curry, but i served it with raita/spiced yogurt sprinkled with boondi/gram flour crisps.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board

right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Now let's see what other #BreadBakers, kneaded for this month Yeasty Flat-breads :

Chickpea Moroccan Bread by Food Lust People Love

Emirati Khameer by The Schizo Chef

Focaccia by Simply Veggies

Garlic Naan by Seduce Your Tastebuds

Grilled Bacon Onion Cheese Flatbread (Flammkuchen) by Magnolia Days

Grilled Naan by A Day in the Life on the Farm

Homemade Naan by Hezzi-D's Books and Cooks

Hönökaka - Swedish Flatbread by Passion Kneaded

Kesra - Moroccan Flatbread by Karen's Kitchen Stories

Man'oushe - Lebanese Flatbread by A Shaggy Dough Story

Margherita-Style Grilled Flatbread by Cali's Cuisine

Orange Herb Pitas by Cindy's Recipes and Writings

Paneer Kulcha by I Camp in my Kitchen

Roghni Roti by Sneha's Recipe

Sausage Gravy Pizza with Peppers and Onions by Pastry Chef Online

Simple Pita Bread by A Baker's House

Spelt Biskers by What Smells So Good?

Tigelle - Italian Flat Bread by Cooking Club

Whole Wheat Pita Bread by G'Gina's Kitchenette

Za'atar & Cheese Manakish - Levantine Flatbread by Ruchik Randhap

Za'atar Spiced Khobez by Cook's Hideout

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Saluf/Salouf - Traditional Yemenite Flatbread

Priya_Srinivasan — Mon, 29 Sep 2014 13:46:00 +0000

Today we are visiting Yemen to taste their Saluf bread. Though it is Lahoh/Laxoox, the spongy pancake that is famous around, this Pita like Saluf bread is also from traditional Yemenite cuisine. The only difference i found in this and the arabic pita is the addition of Fenugreek powder to the dough. The aroma of fenugreek in the baked bread is mesmerizing!!

Saluf/Saloof bread is traditional baked in a taboun oven. The dough is usually wet and it is slapped against the walls of the oven and baked to perfection. I have here used my regular cast iron pan and cooked on both sides to get those brown spots on my bread. You can even bake this bread in an oven just like the pita.

Source here & here
Ingredients

1 Cup Whole wheat Flour

½ teaspoon instant yeast

½ teaspoon salt

¼ teaspoon fenugreek powder

¾ cup water (see notes)

Method

Take flour, yeast, salt and fenugreek powder in a bowl. whisk well to combine. Now slowly add water to this and start kneading to get a smooth dough.
Knead the dough on a flat kneading surface for about 3-5 minutes to get a smooth dough. Let the dough sit about 30-45 minutes or until double in its size.

Punch down the dough. Divide into 4 equal pieces. Roll it out about 4-5 inches in diameter. Heat a flat tava, when it is hot enough, reduce the flame to medium and place a rolled out bread on the tava.
Let it cook in a medium flame for abut 2 minutes. flip and cook teh other side for another 2 minutes. Transfer it to a serving plate, serve along with any favorite dip or side.
Any unused bread can be stored in a ziploc cover to keep the bread soft and moist. The dough can also be refrigerated to make the bread later.
I served this bread today morning for breakfast, along with thin dal tadka. Just reheated the bread, tore them into few pieces and poured the dal on top. It was yum, totally yumm

Sending this to Come,join us for breakfast, happening @ +srivalli jetti's space.

Notes

The original recipe used All Purpose Flour, since i ran out of APF, i used whole wheat flour
And also there are 2 methods in doing this bread, one is using wet dough and the other method is what i have done here.
If you prefer doing it as wet dough, then feel free to add another ¼ cup of water while kneading and make it like a gooey batter.
When cooking the batter, smear the pan with oil, and drop a blob of batter in the hot pan, wet your hands and pat the batter to spread. Cover and cook to get a soft and fluffy saluf.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

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Boston Bun - Potato Bun with coconut Icing

Priya_Srinivasan — Mon, 03 Jul 2017 13:57:00 +0000

Oceanic cuisines is the theme i chose for the first week of this month's Blogging Marathon.Oceania is a region that is centered on islands of central pacific ocean. The term is often used to describe australia and proximate islands. Our team leader valli provides themes that, makes us come out of our comfort zone, and experiment with world cuisine. Though i try to pick interesting themes, the lazy in me, finds shortcuts everytime!

So, this time i seriously read and searched for some really good recipes to try in my kitchen for the theme : Oceanic Cuisines. Oh man, what a variety. It starts with Australia, and has a longg list of islands, cook islands, Easter islands, Fiji, Mariana islands, nauru, and there is much more.

First recipe that got my mind is this Boston Bun. My geography is very limited and that limited knowledge thought what is boston bun doing in pacific islands?

The boston bun recipe seems to be an Australian tradition, but nobody seems to know for sure, from where it all started. i couldn't find much on the origin, but glad that i tried this delicious bread.

It is very similar to the potato bread, but sweetened and has raisin/sultanas in it. The coconut icing on top is to die for. Allow the bread to sit for 15 minutes after frosting, if possible poke the top of the bread/cake with a fork here and there and pour the icing, the juice soaks the bread and it tastes out of the world!!!

I couldn't eat much as i restrict myself, had a small pinch and i loved it!My hubby had a big slice for his dinner and my cranky lil one too enjoyed a small slice with the berries. This is one bread, that you should definitely try, if you are new to bread baking, as it doesn't have any yeast, which is taken care by the potato and gives you beautiful fluffy loaf!

Inspired from here

Ingredients

2 cups of self raising flour, check notes

¾ cup sugar

1 cup milk

1 cup finely mashed potato ( i used 1 large potato)

1 teaspoon cinnamon powder

½ teaspoon nutmeg powder

¼ cup raisins

¼ cup cranberries

For the coconut icing

1 cup fresh coconut (i used half fresh and half dessicated coconut)

¾ cup warm water

1 teaspoon vanilla extract

¾ cup icing sugar

Method

Preheat the oven to 200C and line a 8inch round bake tin with parchment.
First get your potato ready. If you have cooked potato handy in your fridge, then fine, or else, Wash, peel and cube one large potato and cook either on stove-top or in the microwave until soft. Drain and mash it thoroughly.
To this mashed potato, add sugar and mix well. Once you add sugar to the potato, it will turn liquid. to this add milk and mix well.

In a large bowl, whisk together self-raising flour, cinnamon and nutmeg powder. To this add dried craberries and raisins.. Now slowly add the the potato-sugar liquid to the flour and mix well. Using a spatula mix until all the flour is fully incorporated with the liquid.
Pour the prepared batter into the cake tin and bake for around 50-60 minutes or until a tooth pick inserted in the center comes out clean.
Once done, remove the cake tin out of the oven, let it cool for 5 minuts in the pan, then carefully unmould it onto a wire rack. Let it cool.

Coconut icing

Mix everything listed there together in a bowl and pour it over the warm bread. Let it sit for 15 minutes for the icing flavors to soak into the bread.
Slice and serve it along with warm tea/coffee.

Notes

Self Raising flour, can be made at home. Add 1 & ¼ teaspoon of baking powder for every cup of flour along with ¼ teaspoon of salt. Sieve the mix together.
I have used Whole wheat flour instead of plain flour here. I don't know whether technically it qualifies as self-raising flour. Since we are using potatoes here, which usually gives a great texture to whole wheat breads, you can very well use whole wheat flour and get a fluffy bread.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Vegan Banana Bread|How to bake a banana bread

Priya_Srinivasan — Wed, 02 Dec 2020 09:38:00 +0000

Vegan banana bread, a simple and easy bake with ripened bananas and whole wheat flour. The delicious banana bread is made more gorgeous with dark chocolate chunks and crunchy walnuts

Jump to Recipe

This Vegan Banana bread is our goto recipe, whenever there is over ripened bananas on the table. Infact, i sometimes leave the bananas unattended so we can enjoy this vegan banana bread.

Step by Step instructions for Vegan Banana Bread

I have used 2 ripened philiphines banana for this recipe, if using indian variety small bananas , one might require 3 or 4 depending on the size.

Take the peeled bananas in a bowl, mash it well using a fork. Add brown sugar and oil to this, mix well and keep aside.

In another bowl, take flour, baking powder, baking soda and cinnamon powder, whisk the dry ingredients well together. You can alternatively sift the dry ingredients.

Now add the dry ingredeints to the wet ingredients in batches and combine well with a spatula. Use water to combine the batter. Add chocolate chunks and walnuts finally and incorporate them into the batter.

Grease a loaf pan, preheat the oven to 160C. Pour the batter into the pan, level it with the spatula, tap to release any excess air. Bake the loaf inthe oven for 40-45 minutes.

Insert a skewer in the middle of the baked loaf to check the done-ness, if the skewer comes clean, then the bread is done. Remove the loaf let it sit on the counter for 10 minutes.

After 10 minutes, loosen the edges of the loaf with a blunt knife and slowly tap the loaf and unmould it onto a wire rack. Let it cool completely on the rack. Slice and serve.

Important points to note

Sifting/whsiking the dry ingredients together helps to get a homogenous flour mix and creates a lightness in the dense flour mix. If you are a beginner to baking, i recommed using a flour sifter to do this. A whisk also works well
Do not beat the batter vigorously. Use gentle cut and fold method to incorporate the nuts and chocoaltes.
If you are beginner to baking , i recommend lining your pan with parchment paper after greasing it. This helps to keep the loaf intact without sticking to the pan.
Baking time varies from oven to oven. I baked this loaf in my microwave convection oven, if I bake the same loaf in my gas oven it will take only 30 minutes. So baking according to your oven.
Resting time is very important to remove the loaf intact from the pan. So have patience.
Allow the loaf to cool well before slicing it, to get a proper slice.

Vegan Banana Bread | How to bake a banana bread

Vegan banana bread, a simple and easy bake with ripened bananas and whole wheat flour. The delicious banana bread is made more gorgeous with dark chocolate chunks and crunchy walnuts

Course Dessert, Snack

Cuisine American, Indian, International

Keyword Banana bread recipe, Banana recipe, Easy baking, Eggless baking, Vegan baking, Vegan banana bread recipe, Vegan quick bread

Prep Time 15

Cook Time 1

resting time 15

Total Time 1 30

Servings

Calories

Equipment

Convection oven
Bowls
Spatula
Balloon whisk
Loaf tin
Measuring cups and spoons

Ingredients

1&½ cups whole wheat flour All purpose flour can be used
2 nos ripened bananas i used philiphines variety
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ cup dark brown sugar + 2 tbsp
⅓ cup oil i used sunflower oil
⅓ cup water + 1 tbsp
½ cup dark chocolate chunks i used amul 55%
⅓ cup chopped walnuts

Instructions

Preheat the oven to 160C. Grease a loaf pan with oil and line it with parchment. My loaf pan measures 7.5 x 3 x 3 inches.
In a wide bowl, take the peeled bananas, mash it well with a fork. To this add brown sugar and oil and mix it well. Keep aside
In another bowl, take flour, baking powder, baking soda and cinnamon powder. Whsik the ingredients well together. Alternatively you can sift the dry ingredients to get a homogeneous flour mix.
Add the flour mix to the banana mix in batches. add water and using a spatula combine it to a batter. Take care while mixing, do not mix vigourously. Use gentle folding.
Add dark chocolate chunks and walnuts to the batter and mix it into the batter. Again use gentle cut and fold method to incorporate it into the batter.
Pour the batter into the prepared loaf pan, bake for 45-50 minutes or until a skewer inserted in the middle comes out clean (check notes)
Once baked, remove the loaf from the oven, let it sit for 10 minutes on the counter. Then using a blunt knife loosen the sides of the loaf from the pan, and slowly unmould it onto a wire rack. Let it cool completely.
Once cool, slice the loaf with a serrated knife and enjoy it warm. Cling wrap the rest of the loaf and it will stay good on the counter for a day.
if storing for more then i would recommend refrigerating it in an air-tight box. While serving from the fridge, microwave the slice for 10-20 seconds and enjoy it warm.

Video

Notes

Sifting/whsiking the dry ingredients together helps to get a homogenous flour mix and creates a lightness in the dense flour mix. If you are a beginner to baking, i recommed using a flour sifter to do this. A whisk also works well
Do not beat the batter vigorously. Use gentle cut and fold method to incorporate the nuts and chocoaltes.
If you are beginner to baking , i recommend lining your pan with parchment paper after greasing it. This helps to keep the loaf intact without sticking to the pan.
Baking time varies from oven to oven. I baked this loaf in my microwave convection oven, if I bake the same loaf in my gas oven it will take only 30 minutes. So baking according to your oven.
Resting time is very important to remove the loaf intact from the pan. So have patience.
Allow the loaf to cool well before slicing it, to get a proper slice.

This delicious vegan banana bread makes a great snack during holidays and a wonderful gift to your loved ones during festivities. This vegan banana bread is a great way to use up sad looking bananas too.

More Holiday Bakes

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An old post from January 2011, updated with new content and pictures for better engagement.

The post Vegan Banana Bread|How to bake a banana bread appeared first on I camp in my kitchen.