in the spirit and inspiration of quickbreads, here is another… i have always loved these breads. to me, they’re a good excuse to feel like i’m getting to eat cake for breakfast.
if you happen to know my husband, you know he is an avid collector of books, magazines and everything written. truthfully, he is an information addict. he’ll admit it. his happiest place on earth is reclined in a comfortable chair surrounded by shelves of books, piles of magazines and countless emails with links to online newsletters. though i (sometimes not so) quietly curse him every two years when we have to haul boxes of reading materials to a new house across the country somewhere, there are a few perks. firstly, he knows the most random things, which can come in handy at cocktail parties and competitive games of trivial pursuit. secondly, sometimes he’ll hold on to a magazine with pages of interesting recipes i’ve dog-eared, which i probably would have thrown out years ago (yes, years). the second case was the inspiration for this particular recipe.
if you know me, it’s almost unheard of for me to be grateful we’ve held on to a magazine for a few years. but in this case, thanks, honey.
Cranberry Cardamom Tea Bread
- 5 ounces kumquat gluten-free all-purpose flour
- 4 ounces rolled oats certified gluten free
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 1 cup yogurt
- 2 large eggs
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla
- 1/2 cup dried cranberries
- 1/4 cup chopped crystallized ginger
- Cooking spray
- Preheat oven to 350`.
- Combine flour, oats, baking soda, baking powder, cardamom and salt in a large bowl.
- In a separate bowl, combine butter, yogurt, eggs, brown sugar and vanilla. Add yogurt mixture to flour; stir until combined. Fold in cranberries and crystallized ginger. Pour batter into an 8-inch loaf pan coated with cooking spray.
- Bake at 350` for 50 minutes or until a wooden skewer inserted into center of loaf comes out clean.