Grapes are not used to their full potential. You see them in tarts,fruit salad and on cheese plates but rarely in other baking. I wasn't sure if there was a reason for this or not but I wanted to find out!
I decided to create a grape quick bread with a lemon glaze (lemons and grapes really compliment each other). Did it work? Definitely! The grapes shrink a little bit which increases their sweetness and the lemon glaze adds a bit of zing.
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
See other recipes here.
Adapted from thekitchn
1 tsp ground Cinnamon
1/4 tsp Nutmeg
2 tbsp ground Flax (optional)
2 tbsp hemp hearts (optional)
1/2 c whole wheat flour
1-1/2 c all purpose flour
1/2 c super fine sugar
1 c grapes, cut in half
1 c buttermilk
1/4 c butter, melted
1 tsp almond extract
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup powdered sugar
1-2 tbsp lemon juice depending on how thick you want it
What to do
- In a large bowl, whisk together spices, flours, sugar, baking powder, baking soda and salt.
- In a medium bowl, combine melted butter, buttermilk and almond extract.
- Pour wet ingredients over dry.
- Stir to combine. Use a light hand and stop as soon as ingredients are mixed. If you over stir, your loaf will be tough.
- Gently fold in grapes.
- Scoop batter into 9 x 5 pan.
- Bake for 45-55 minutes or until toothpick inserted into middle of loaf comes out crumbless.
- Remove from oven and cool for 5 minutes.
- Meanwhile prepare glaze by combining powdered sugar and lemon juice. Whisk until smooth.
- Poke loaf multiple times with a wooden skewer or toothpick.
- Pour glaze over warm loaf.
- Cool and dig in!