quickbreads are the "catch-all" for stuff like that - one bowl, one spatula, one blank canvas! I had a copy of The Tassajara Recipe Book on loan from the library and spotted the basis of this recipe: Buttermilk Bran Bread. I took the idea of the recipe (and it's basic ratios) and used it to convey all the leftovers I could find - the Salted Caramel Sauce, buttermilk and homemade apple butter from the fridge, and the camelina oil, figs, dates and dried bananas from the pantry. Mixed up, popped into a pan and baked for just shy of an hour the mixture became a sweet, hearty, healthy quickbread that was a real treat both slightly warm as well as smeared with ricotta or jam the next morning!
Fruit and Caramel Bran Bread
Makes one 9x5" loaf, 10 slices
3/4 cup dried dates, chopped
1/4 cup dried figs, chopped
boiling water to cover
2 tbsp camelina oil
2 tbsp canola oil
2 tbsp unsweetened apple butter
1/2 cup caramel sauce or dulce de leche (I used homemade)
1 cup buttermilk
1 tbsp vanilla
1 3/4 cups whole wheat flour
1 cup wheat bran
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1/3 cup dried banana slices (not banana chips)
1 tsp turbinado sugar, for topping
- Place the dates and figs in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and set aside.
- Preheat the oven to 350F and grease a 9x5" loaf pan.
- In a large bowl, mix together the oils, apple butter, egg, caramel, buttermilk and vanilla until well combined.
- Add the flour, bran, salt, baking powder and baking soda.
- Stir just to moisten, then add the soaked fruit and dried banana and mix until combined, but do not beat.
- Scrape into the pan and sprinkle with sugar.
- Bake for 50 minutes.
- Cool in the pan for 10 minutes, then unmould onto a rack.
Total Fat: 7.9 g
Cholesterol: 20.6 mg
Sodium: 42.9 mg
Total Carbs: 50.1 g
Dietary Fiber: 5.9 g
Protein: 4.9 g