Artichokes, spices, and walnuts flavor this sweet quick bread. Serve warm with butter or chilled, sliced thin, with cream cheese spread.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 3/4 cup milk
- 1 cup artichoke pulp
- 1 egg
- 1/4 cup butter
- 2-1/2 cups flour
- 3/4 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 cup walnuts, chopped
Preparation:
Preheat oven to 350 degrees F.
Melt the butter and in a small bowl combine milk, artichoke pulp, egg, and butter. In another bowl mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger. Add walnuts. Add to milk mixture and blend only until dry ingredients are moistened.
Pour into two 4 x 8-inch loaf pans, lightly greased. Bake 55 minutes.
Serve warm with butter or chilled, sliced thin, with cream cheese spread.
Yield: 2 loaves
Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Reprinted with permission.
Melt the butter and in a small bowl combine milk, artichoke pulp, egg, and butter. In another bowl mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger. Add walnuts. Add to milk mixture and blend only until dry ingredients are moistened.
Pour into two 4 x 8-inch loaf pans, lightly greased. Bake 55 minutes.
Serve warm with butter or chilled, sliced thin, with cream cheese spread.
Yield: 2 loaves
Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Reprinted with permission.
