By Sue Lau | Palatable Pastime
This tea bread is inspired by one we have been buying from a lady who sold breads at the various food fairs over the past twenty years. I know she eventually passed away and I think her daughter took over but she really wasn’t as good of a baker. So passes an era.
We had come to like the sauerkraut the best- even above one of our other favorites- pumpkin. I really make great tea breads myself, but even a good cook needs a day off. It wasn’t until recently that I figured out how to make this bread even more superb. Not every recipe for sauerkraut sweets is the same, so beware. I also worked out the recipe for sauerkraut pie, which is very good. Both these recipes are better than any sauerkraut pie or bread I bought from a vendor. Maybe homecooking with love explains it. I do love cooking and baking!
Anyway, I do hope you enjoy it- it’s a bit like zucchini bread where the vegetable has the unexpected result. Zucchini bread doesn’t taste like a lot of zucchini and sauerkraut bread doesn’t taste a lot like sauerkraut. It is sweetly spiced and if you detect the kraut at all it has the texture of coconut. If you chop it small, you won’t even notice that- the tang in the kraut plays out in the baking the way the tang of buttermilk plays out in other things. It is really not as deviant as it sounds.
Don’t forget to scan the other #BreadBakers below the recipe! C’ya tomorrow.
Sauerkraut Nut Bread
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 2 large eggs
- 1/2 cup cooled melted butter
- 1-1/4 cups sugar
- 1 tablespoon vanilla
- 1/2 cup chopped toasted walnuts
- 1 cup drained rinsed sauerkraut
- 2-3 cups water with 1/4 cup sugar
- Preheat oven to 325F.
- Spray a loaf pan with baking spray or butter/flour.
- Rinse and drain sauerkraut them measure.
- Heat water in a saucepan and stir in the 1/4 cup sugar to dissolve.
- When water boils, add kraut and cook 2 minutes, then drain and squeeze dry with your hands.
- Stir together the flour, salt, baking soda, baking powder, cinnamon and cloves in a mixing bowl.
- Separately stir together the eggs, melted butter, sugar and vanilla.
- Chop sauerkraut into small bits then stir into the flour mix, then add wet mix to make a batter.
- Stir in walnuts.
- Pour batter into the prepared loaf pan and bake in the preheated oven for 55-65 minutes or until a toothpick when inserted, can be removed without wet batter sticking to it.
- Cool bread in pan for 10 minutes, then turn out onto wire rack to finish cooling completely.
From the kitchen of palatablepastime.com
Fall Fruits & Vegetables
Hosted by Pavani at Cook’s Hideout
This month’s for #BreadBakers, we are baking bread with fall fruits and vegetables, for example, apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc.
Check out what our fellow bakers have come up with:
- Apple & Olive Oil Boulé from Food Above Gold
- Apple Cider Muffins from A Baker’s House
- Baked Cauliflower Breadsticks from Sneha’s Recipe
- Broccoli Burger Buns from Herbivore Cucina
- Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
- Chilli and Cheddar Potato Rolls from Mayuri’s Jikoni
- Easy Apple Banana Bread from Food Lust People Love
- Harvest Bread with Sweet Potato from Cook’s Hideout
- Pumpkin Challah from Passion Kneaded
- Sauerkraut-Nut Bread from Palatable Pastime
- Savoury Potato Rose Rolls from Sara’s Tasty Buds
- Spiced Apple Star Bread from Hostess At Heart
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
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