Kim Dannies: Lifestyle & Adventure writing

Let Them Eat Cake
November 20, 2003

When French Queen Marie Antoinette was informed that angry Parisians were revolting because they had no bread, she replied: “let them eat cake.” The food irony is that now, two hundred years later, when we serve a batch of holiday quick breads we are actually “letting them eat cake” ingredient-wise. We’ve been conditioned to think of quick breads as a healthy holiday treat when, in fact, they provide the nutritional equivalent of a Twinkie. I have nothing against cake, but I hate the thought of feeding family and friends food that masquerades as something it isn’t. They trust my cooking is healthy; when I serve a wholesome soup, stew or plate of scrambled eggs, I want the bread accompanying it to pack a nutritional wallop, too. So this season, I made a royal proclamation of my own: quick breads can be traditional, delicious, and nutritious!

I began my recipe renaissance by developing a Master Batter Recipe. The purpose of the Master Recipe is to make a batter to which you can add additional ingredients in unique combinations. I substituted whole wheat flour for most of the white, and added old fashioned rolled oats (avoid “quick cooking” oats as they absorb moisture faster.) Next, I cut the oil from 1 cup to 1/3 cup and added buttermilk, which contributes excellent moisture and 18 grams of protein to the recipe. I cut the sugar in half and boosted nutrition by adding traditional fruits, spices, zest and nuts.

Master Batter Recipe
Makes 2 loaves

Mix dry ingredients together:
- 2 1/2 cups Old Fashioned rolled oats
- 2 cups whole wheat flour
- 1 cup white flour
- 3/4 cup sugar
- 2 Tablespoons baking powder
- 1/2 teaspoon salt

Mix wet ingredients together:
- 2 cups fat-free buttermilk
- 2 teaspoons vanilla
- 1/3 cup canola or vegetable oil
- 2 eggs

Gently combine all ingredients with a wooden spoon, do not over mix.

Cranberry Pecan Bread: 1 cup dried cranberries, 1 cup crushed pecans, 1 T orange zest, 2 teaspoons of ginger, and 1/3 cup orange juice. Gently combine with Master Batter.

Apple Spice Bread: 1 cup peeled apples, diced, 1/2 cup crushed walnuts, 1/2 teaspoon each of cinnamon, nutmeg and cloves, and 1/3 cup apple cider. (option: substitute maple flavoring for vanilla in Master batter recipe if desired). Gently combine with Master Batter.

Pour batter into 2 prepared loaf pans. Sprinkle 1 Tablespoon Sugar In The Raw over top of batter, if desired. Bake 50 minutes at 350 degrees. Cool on racks.