Kumara Almond Bread
October 23, 2019
This is adapted from an online recipe. It looks weird, but it works.
It’s not a sweet bread, despite the small quantity of maple syrup/honey, and it’s nicest served as a thick-ish slice spread with a little butter (or dairy-free spread if you prefer).
1Preheat oven to 180°C (gas oven, probably 170°C for electric ovens).
2Grease the bottom of a 22x12cm loaf pan with butter or oil and line the base with baking paper.
3Combine everything but the seeds in a large bowl and whisk thoroughly to combine.
4Pour into the prepared tin and scatter the seeds over the top.
5Bake for approximately 1 hour or until a skewer comes out clean.
6Cool in the tin for 15 minutes, then remove to a wire rack to cool completely.
7Good fresh for 2 or 3 days, or can be sliced and frozen for up to 3 months. Best toasted after it’s been frozen.