It’s not my recipe, but I love the idea of it and intend to make it myself. And I am not much of a baker.
I created this tea bread so that it would be food for strength and comfort—loaded with antioxidants, yet sufficiently sweet. Indeed, my husband says he can’t think of this as bread, as it seems more like dessert to him. I, on the other other hand, eat it for breakfast. The recipe is open to improvisation. If you try it, and experiment with your own additions/changes, please share!
Preheat oven to 350º
Liberally grease an 8″ x 4″ bread pan with cultured butter.
1/4 cup packed dark brown sugar
2 tablespoons grape seed oil or melted cultured butter
2 beaten eggs
1 grated apple
1/3-1/2 cup orange juice (pulp or no pulp, it doesn’t make a difference, just start with the smaller amount and add more if necessary)
1/4 teaspoon vanilla
1/3 cup dried cranberries or cherries (I mix the two when I have both on hand)
1/2 cup coarsely…
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