•Greased 8- by 4-inch (20 by 10 cm) approx. loaf pan or 6 cup (1.5 L) soufflé or baking dish (see Tips, below)
| ⅓ cup | butter, softened | 75 mL |
| ⅔ cup | brown sugar | 150 mL |
| 2 | eggs | 2 |
| 3 | ripe bananas, mashed (about 1¼ cups/300 mL) | 3 |
| ¾ cup | all-purpose flour, unbleached if possible | 175 mL |
| ¾ cup | rolled oats (not quick-cooking) | 175 mL |
| 2 tbsp | milled flaxseeds | 25 mL |
| 2 tsp | baking powder | 10 mL |
| ½ tsp | salt | 2 mL |
| ¼ tsp | baking soda | 1 mL |
| ½ cup | finely chopped walnuts | 125 mL |
1.In a bowl, beat butter and sugar until light and creamy. Add eggs, one at a time, beating until incorporated. Beat in bananas.
2.In a separate bowl (see Tips, below), combine flour, oats, flaxseeds, baking powder, salt and baking soda. Add to banana mixture, stirring just until combined; do not overmix. Fold in walnuts.
3.Spoon batter into prepared pan. Cover tightly with foil and secure with a string. Place pan in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides. Cover and cook on High for 3 hours, until a tester inserted in the center comes out clean. Unmold and serve warm or let cool.
Tips
This bread, like the others in this book, can be made in almost any kind of baking dish that will fit into your slow cooker. I have a variety of baking pans that work well: a small loaf pan (about 8 by 4 inches/20 by 10 cm) makes a traditionally shaped bread; a round (6 cup/ 1.5 L) soufflé dish or a square (7 inch/17.5 cm) baking dish produces slices of different shapes. All taste equally good.
To ease cleanup, mix the dry ingredients on a sheet of waxed paper, instead of using a bowl.
Carrot Bread
Serve this tasty bread as a snack or for a healthy breakfast on the run.
VEGETARIAN FRIENDLY
MAKES 1 LOAF (12 HALF-SLICES)
•Large (minimum 5 quart) oval slow cooker
•Greased 8- by 4-inch (20 by 10 cm) approx. loaf pan or 6 cup (1.5 L) soufflé or baking dish (see Tips, below
| 1½ cups | all-purpose flour | 375 mL |
| ½ cup | whole wheat flour (see Tips, below) | 125 mL |
| 2 tsp | baking powder | 10 mL |
| 1 tsp | ground cinnamon | 5 mL |
| ½ tsp | ground cloves | 2 mL |
| ½ tsp | salt | 2 mL |
| ½ cup | packed brown sugar | 125 mL |
| ¼ cup | granulated sugar | 50 mL |
| 3 tbsp | olive oil | 45 mL |
| 1 | egg, beaten | 1 |
| ¾ cup | low-fat plain yogurt | 175 mL |
| 1½ cups | shredded peeled carrots | 375 mL |
| ⅓ cup | chopped pecans | 75 mL |
1.In a bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon, cloves and salt.
2.In a separate bowl, beat together brown and granulated sugars, olive oil, egg and yogurt. Add to flour mixture, stirring just until combined; do not overmix. Fold in carrots and pecans.
3.Spoon batter into prepared pan. Cover tightly with foil and secure with a string. Place pan in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 4 hours, until a tester inserted in the center of the loaf comes out clean. Unmold and serve warm or let cool. Cut into 6 thick slices, then cut each slice in half.
Tips
This bread, like the others in this book, can be made in almost any kind of baking dish that will fit into your slow cooker. I have a variety of baking pans that work well: a small loaf pan (about 8 by 4 inches/20 by 10 cm) makes a traditionally shaped bread; a round (6 cup/ 1.5 L) soufflé dish or a square (7 inch/17.5 cm) baking dish produces slices of different shapes. All taste equally good.
Whole wheat flour quickly becomes rancid at room temperature and should be stored in the freezer. It will keep for up to a year and can be used directly from the freezer.
Pumpkin Date Loaf
Everyone loves this moist and dense loaf. Refrigerate any leftovers and serve them cold or, if you prefer, reheated in the microwave.
VEGETARIAN FRIENDLY
MAKES 1 LOAF (10 SLICES)
•Large (minimum 5 quart) oval slow cooker
•Greased 8- by 4-inch (20 by 10 cm) approx. loaf pan or 6 cup (1.5 L) soufflé or baking dish (see Tips, below)
| 1 cup | all-purpose flour, unbleached if possible | 250 mL |
| 1 tsp | baking soda | 5 mL |
| ½ tsp | salt | 2 mL |
| ½ cup | finely chopped pitted soft dates, such as Medjool (5 to 6 dates) | 125 mL |
| ½ cup | finely chopped pecans | 125 mL |
| 2 | eggs | 2 |
| ½ cup | packed muscovado or evaporated cane juice sugar | 125 mL |
| 2 tbsp | olive oil | 25 mL |
| 1 cup | pumpkin purée (not pie filling) | 250 mL |
| 1 tsp | ground cinnamon | 5 mL |
| ½ tsp | freshly grated nutmeg | 2 mL |
| ¼ tsp | ground ginger | 1 mL |
1.In a large bowl, mix together flour, baking soda and salt. Add dates and, using your fingers, separate any pieces of dates that are stuck together, ensuring that the bits are coated in flour. Add pecans and stir to blend. Make a well in the center.
2.In a separate bowl, beat eggs, sugar and olive oil until smooth and blended. Add pumpkin, cinnamon, nutmeg and ginger and mix well. Add to well in dry ingredients and mix just until blended; do not overmix.
3.Spoon batter into prepared pan. Cover tightly with foil and secure with a string. Place pan in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides. Cover and cook on High for 3 hours, until a tester inserted in the center of the loaf comes out clean. Unmold and serve warm or let cool.
Tips
This bread,
