Chunky Fruit and Nut Quick Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 teaspoon baking soda
- 1/4 cup buttermilk
- 1 cup all purpose flour
- 1 cup buckwheat flour
- 1 teaspoon almond extract (optional)
- 1/4 cup golden syrup or maple syrup
- 2 cups chopped nuts (i used walnuts hazelnuts, pecans, cashews, almonds and pistachios and pumpkin s
- 2 cups chopped dried fruit (i used figs apricots, cherries, currents, apples and peaches)
- Carbohydrate 2675.58994899734 g
- Cholesterol 1517.10833333314 mg
- Fat 235.224542128307 g
- Fiber 361.902275484496 g
- Protein 507.385603102539 g
- Saturated Fat 92.6157040719644 g
- Serving Size 1 1 recipe (4283g)
- Sodium 1623.47733758097 mg
- Sugar 2313.68767351285 g
- Trans Fat 30.8348928596713 g
- Calories 13903 calories
Set the oven to 350F Spray a standard loaf pan with cooking spray. I like to line it with parchment paper so that I can lift it out after baking for easy slicing. That's optional. In a large mixing bowl, whisk the eggs, extract, syrup and buttermilk together until well blended. In another bowl, whisk together the flours, salt, baking soda, and baking powder. Toss in the fruits and nuts, and add to the wet ingredients. Mix well. The batter will be stiff, but if it seems too stiff, add in a little more buttermilk. Turn the dough into the pan and smooth it out evenly. Bake for about 45-50 minutes, until it is golden brown and a toothpick comes out clean. The bread is best eaten toasted, with butter. Keep the cooled loaf well wrapped in plastic.
