Apparently, many Kiwis decided to accept lockdown — albeit reluctantly — and simply ‘loaf about’. The increase in loaf pan sales indicates a new found taste around the country for making bread and other loaves to satisfy comfort-food needs. Sweet or savoury loaves — whether yeast, culture or baking powder-risen — their popularity soared.
There are a many different types of loaf pans available including traditional metal, heat-proof glass, fancy designer cardboard shapes and the new silicone variants. The latter do not need lining with baking paper— just a light brushing with oil or melted butter.
If you don't own the same sized pan as stated in each recipe, fill your pan with water and measure the number of cups it holds. As long as it holds approximately the same as those in the following guide then the recipe will work. Alternatively, you could use two smaller pans, reducing the cooking time.
A guide to loaf pan quantities:
A 24cm x 13cm x 7cm loaf pan holds six cups.
A 21cm x 10cm x 6.5cm loaf pan holds four cups.
A 17cm x 9cm x 5cm loaf pan holds two cups.
For best results, measure all the ingredients first — level metric measurements please — then start the mixing.
GLUTEN-FREE BANANA & BLUEBERRY BREAD
Moist and yummy, this loaf can be stored for 3-4 days covered in the fridge or 3 months (sliced) in the freezer.
1 1/2 cups chickpea flour
1 teaspoon each: baking soda, ground cinnamon
1/4 teaspoon salt
3 ripe medium bananas
1/4 cup honey
5 tablespoons pure olive oil
2 teaspoons vanilla essence
1 teaspoon cider vinegar
1 cup blueberries
Preheat the oven to 180°C. Line a 4-cup — 21cm x 10cm x 6.5cm — loaf pan with baking paper and lightly brush with olive oil.
In a medium bowl combine the chickpea flour, baking soda, cinnamon and salt.
Mash the bananas well. There should be about 1cup of mash. Place in a large bowl with the honey, eggs, olive oil, vanilla essence and cider vinegar. Beat until creamy.
Fold in the dry ingredients together with the blueberries, until just combined.
Pour into the prepared loaf pan. Bake for 50-55 minutes until a skewer inserted in the centre comes out clean. Cool for 10 minutes then turn onto a wire rack to cool completely.
TANGY FRUIT LOAF
A popular coffee accompaniment or lunchbox treat.
1 cup water
125g each: craisins, dried apricots (diced)
25g butter, diced
3/4 cup sugar
1 tablespoon golden syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1 1/2 cups plain flour
1/2 teaspoon each: salt, baking powder, baking soda
Place the water in a medium saucepan and bring to a simmer. Add the craisins and diced apricots then add the butter, sugar, golden syrup and spices. Simmer for about 8 minutes, stirring occasionally. Cool completely.
Preheat the oven to 170°C. Line a 21cm x 9.5cm loaf pan with baking paper. Or if using a silicone loaf pan, brush lightly with oil.
Lightly beat the egg in a small bowl. Stir into the cold fruit mixture,
Sift the flour, salt, baking powder and baking soda together into a large bowl. Add the wet ingredients to the dry ingredients all at once. Fold together until smooth but just moistened.
Tip into the prepared loaf pan. Bake for 50-60 minutes until a skewer inserted in the centre comes out clean.
Cool for 10 minutes then turn onto a wire rack to cool completely. Store wrapped in foil in a cool place.
CHEESE & GINGER BEER BREAD
Purchase about 750g pumpkin. I cooked peeled and seeded pumpkin chunks in the microwave then mashed them until smooth. Ensure the mash is dry.
3 cups plain flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 1/2 cups mashed pumpkin
1 egg, lightly beaten
2 tablespoons maple syrup or honey
1 cup ginger beer
1 1/2 cups grated tasty cheddar cheese
1 tablespoon pumpkin seeds
Preheat the oven to 190°C. Line a 24cm x 13cm x 7cm loaf pan with baking paper.
Combine the flour, baking powder, salt and oregano in a medium bowl.
In a large bowl combine the pumpkin. egg, maple syrup and ginger beer until smooth. Add the dry ingredients to the pumpkin mixture. Mix until just moistened then stir in the cheese.
Pour into the prepared loaf pan and smooth the top lightly. Sprinkle with the pumpkin seeds.
Bake for 50-60 minutes, until a skewer inserted in the centre comes out clean. Cool for 10 minutes then remove from the pan.
Delicious sliced and served plain or spread with butter. Also great toasted for breakfast.