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Lumberjack bread
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Prep Time: 40 minutes
Cook Time: 75 minutes
Total Time: 115 minutes
Ginger-spiced lumberjack bread, ideal with tea.
Ingredients:
250.00 ml pitted dried dates, chopped
1 large granny smith apple, peeled, grated
2.50 gm bicarbonate of soda
187.50 gm boiling water
375.00 ml plain flour
150.00 gm self-raising flour
135.00 gm brown sugar
5.00 gm ground ginger
75.08 gm extra virgin olive oil
2eggs, lightly beaten
4.40 gm vanilla extract
50g butter
59.40 gm brown sugar
64.38 gm milk
32.50 gm shredded coconut
Instructions:
Preheat your oven to 180C (160C fan-forced) and generously grease a 7cm-deep, 9cm x 25.5cm loaf pan. Line the base and sides with two layers of baking paper, allowing the paper to extend 4cm above the edges of the pan for easy removal later on.
In a heatproof bowl, combine dates, apple, and bicarbonate of soda. Pour boiling water over the mixture and stir well. Let it sit for 10 minutes to soften.
In a large bowl, mix plain flour, self-raising flour, sugar, and ginger. Create a well in the center and add the date mixture, oil, egg, and vanilla. Stir until well combined. Pour the mixture into the pan, smooth the top, and bake for 45 minutes or until the loaf is lightly firm to the touch but not fully cooked.
Prepare the coconut topping by combining butter, sugar, milk, and coconut in a small saucepan over medium heat. Stir and cook for 5 minutes until the butter melts and everything is combined. Let it simmer for 2 minutes until slightly thickened. Pour the hot topping over the hot loaf, then bake for an additional 30 minutes until the topping is golden and set. Allow it to rest for 10 minutes, then gently remove the loaf from the pan using a knife and paper. Transfer to a wire rack lined with baking paper to cool completely before serving.