Fruitful Drown Bread Recipe
Ingredients
2 cups whole wheat flour
1 cup whole grain cornmeal
1 teaspoon baking soda
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup mashed very ripe banana (about 1 large)
1 cup nonfat buttermilk
1/2 cup molasses
3/4 cup chopped dried apricots
1/2 cup chopped pecans (optional)
Directions
1. In a large bowl, combine the flour, cornmeal, and baking soda, and stir to mix well. Add the pineapple, including the juice, and the banana, buttermilk, and molasses, and stir just until the dry ingredients are moistened. Fold in the apricots and, if desired, the pecans.
2. Coat four 1-pound cans with nonstick cooking spray. Divide the batter evenly among the cans, and bake at 300°F for about 45 minutes, or just until a wooden toothpick inserted in the center of a loaf comes out clean.
3. Remove the bread from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack, turn right side up, and cool before slicing.
2. Coat four 1-pound cans with nonstick cooking spray. Divide the batter evenly among the cans, and bake at 300°F for about 45 minutes, or just until a wooden toothpick inserted in the center of a loaf comes out clean.
3. Remove the bread from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack, turn right side up, and cool before slicing.
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