2019-07-01_EatingWell

Aprium

Spiced Tea Bread with Fresh Plums

ACTIVE: 30 min TOTAL: 2 hrs 40 min

TO MAKE AHEAD: Store at room temperature for up

to 2 days or freeze for up to 1 month.

Make this quick bread for Sunday brunch, an afternoon

snack or as an easy dessert. It’s 100% whole-grain, made

with mild-tasting white whole-wheat flour and oat flour,

which keeps it moist.

1 cup white whole-wheat flour

3/4 cup oat flour

3/4 cup granulated sugar

21/2 teaspoons baking powder

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon salt

2 large eggs

3/4 cup low-fat milk

1/4 cup safflower oil or melted butter

1 teaspoon vanilla extract

11/2 cups diced ripe plums (about 2 medium)

2/3 cup almonds, toasted and coarsely chopped

2 teaspoons turbinado sugar

1. Preheat oven to 350°F. Generously coat a 9-by-5-inch
   nonstick loaf pan with cooking spray.


2. Whisk whole-wheat and oat flours, granulated sugar,
   baking powder, cardamom, ginger, allspice and salt in a
   medium bowl.


3. Whisk eggs, milk, oil (or butter) and vanilla in a large
   bowl until well combined. Add plums and almonds and stir
   to combine. Add the dry ingredients in four additions, mix-
   ing lightly to combine after each addition. Scrape into the
   prepared pan. Sprinkle with turbinado sugar.


4. Bake the loaf until golden brown and a wooden skewer
   inserted in the center comes out clean, 1 hour to 1 hour 10
   minutes. Let cool in the pan for 10 minutes. Run a knife
   around the edges, then turn the loaf out onto a wire rack
   and place on its side. Let cool for 1 hour before cutting.
   SERVES 10: 1 slice each
   CAL 256 / FAT 11G (SAT 1G) / CHOL 38MG / CARBS 34G /
   TOTAL SUGARS 19G (ADDED 16G) / PROTEIN 6G / FIBER 3G /
   SODIUM 261MG / POTASSIUM 109MG.

Donut Peach

White

Nectarine

Plumcot

Italian Plum

JULY/AUGUST 2019 EATINGWELL 123