Ingredients
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2 cups Kamut Flour
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1 teaspoon Baking Powder
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1 teaspoon Baking Soda
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½ teaspoon Salt
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½ cup (1 stick) Unsalted Butter
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½ cup Honey
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½ teaspoon pure Almonds
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2 large Egg
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1 cup halved, pitted Prunes
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3 tablespoons Goat Cheese
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⅓ cup toasted finely chopped Pecans
Directions
There is a surprising ingredient in this delicately sweetened quick bread, and that is a modest amount of goat cheese. Succulent prunes folded into a smooth, honey-sweetened dough, surrounded by a sprinkling of pecans and every now and then a burst of creamy, salty cheese, bake into a very special bread. I like to serve it at lunch with a crisp green salad tossed with a simple vinaigrette.
Steps
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1
Done
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Preheat the oven to 325 degrees F. Grease and flour a 9-by-5-inch loaf pan. Position a rack in the center of the oven. |
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2
Done
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. |
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3
Done
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In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, honey, and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Set your mixer to the lowest speed and mix in the dry ingredients. Fold in the chopped prunes, goat cheese, and pecans. Spoon the batter into the prepared pan. Bake until a wooden toothpick inserted into the center of the loaf comes out clean, 55 to 60 minutes. Let the bread cool in the pan for 20 minutes, then turn it out onto a wire rack to continue cooling. |
