Back To The Recipe Menu

Fruit Based Breads ...

Breads are a staple standby for all vegetarians. For those of you just starting down that road I'd advise you to get hold of a few good recipes to get you started. Here are a few fruit based breads I've found useful over the years.

Blueberry Bread

For a 1 lb. loaf:

2-1/2 Tbs water
1/3 cup cottage cheese
1 Tbs butter or margarine
1/2 cup blueberries (fresh or frozen)
1-1/3 Tbs sugar
1 tsp salt
2/3 cup cornmeal
1-1/3 cups bread flour
1 tsp active dry yeast

Mix the yeast in a small bowl in warm water. In a large bowl place dry ingredients. Add the butter, at room temperature, and use a knife to cut the butter into the flour.

Beat! the egg yolks in another bowl, then add this to the flour. Add the yeast mixture. Add the milk, at room temperature. Blend very well. Beat the whites of eggs until foamy. Add to flour mixture and blend, add enough flour to create a smooth ball of dough, but not dry.

Place this onto floured counter to knead five minutes. Place in a deep bowl, covered with a kitchen towel, and wait for it to rise to the top of the bowl.

Remove the dough, portion into 16 or 18 pieces and form balls which are then placed into two oiled loaf tins. Cover this again, rise before baking at moderate heat until nicely browned.

Black Froset Fruit Loaf

250 g dried pears
250 g dried plums
125 g dries figs
30 g candies orange and citrus peel, cubed
125 g walnuts, chopped
250 g flour
25 g fresh yeast
100 g caster sugar
1/2 tsp salt
1 tbsp ground cinnamon
1 tbsp ground aniseed
1 tsp ground ground cloves
1 pinch allspice

- Soak pears in 1/2 l water for 3 hrs, cut into strips, then boil in the same water for 20 mins until soft. Drain and keep the cooking water.

- Put the flour into a large bowl

- Dissolve the yeast in 2 tbsp of the cooking water, then add to the flour

- mix all ingredients and knead well. Then shape into 3 loaves.

- Leave to prove for 2 hrs.

- Bake in a preheated oven at 175° C (350° F) (gas mark 3) for 1 hour

Banana Bread

3 overripe bananas
1/2 cup milk
1/4 cup oil
1 TB vanilla
2 eggs
3/4 cup sugar
3/4 cup brown sugar
1 tsp cinnamon
1tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup nuts of your choice

In a bowl mix together sugars, baking soda, baking powder, salt, & cinnamon. Add bananas and mash them into the sugar mixture completely with a fork.

Add vanilla, milk, and oil and eggs and mix completely. Once the mixture is blended mostly smooth, add flour and mix thoroughly.

Pour into nonstick or greased baking dish.

For bread pan bake 45 minutes at 350 degrees F and check for firmness and doneness with a toothpick. Continue to bake and check at 5 minute intervals until toothpick comes out clean.

For cake pan bake for 45 minutes until firm and toothpick comes out clean.

As a variation, top with your favorite crumb cake topping before baking. It is not only delicious, it is Fabulous!

Blueberry Gem

1 ½ C flour
1/4 C sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
2 egg whites
2//3 C orange juice
2 Tbsp. cooking oil
1 tsp. vanilla
1 C fresh or frozen blueberries
nonstick cooking spray

Spray thirty-six 1 3/4 inch muffin cups with nonstick cooking spray. In a medium mixi8ng bowl, stir together first 4 ingredients. In a medium mixing bowl, beat together remaining ingredients, except blueberries. Add this mixture to dry mixture, stirring only until moistened. Over mixing will cause the baked muffins to be tough. Fold in blueberries. Spoon into prepared muffin cups, filling each bout 1/2 full. Bake in a 400 degree F. oven about 7 minutes or until golden brown. Remove from pan; cool slightly on wire rack. Serve warm. Makes 36 muffins.