Recipe created by Kim Boyce
September 06, 2011
Who knew that roasted grapes could add such delicious flavor to a simple quickbread?
1 1/2 cups grapes
1 Tbsp. balsamic vinegar
1 cup, 1 Tbsp., plus 2 tsp. olive oil
1/2 cup raw hazelnuts
1 1/4 tsp. kosher salt, divided
1 1/4 cups granulated sugar, divided
1/4 cup dark brown sugar
Butter, for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cups whole wheat flour
1 Tbsp. baking powder
3/4 cup whole milk
Active time: 1 hour, 10 minutes
Total time: 2 hours, 45 minutes
Preheat oven to 375° and place a rack in the center. Combine grapes, vinegar, and 1 Tbsp. oil in a baking dish. Roast until grapes soften, 35 to 40 minutes. Drain off juices and set aside to cool.
Meanwhile, in a small bowl, toss nuts in 2 tsp. oil and 1/4 tsp. salt. Place in baking pan and toast in the same 375° oven until golden brown, about 15 minutes. Let cool, then chop. In a small bowl, combine with 1/4 cup each granulated and brown sugar; set aside.
Decrease oven temperature to 350°. Butter and flour an 8 1/2" x 4 1/2" loaf pan. In a large bowl, stir together remaining 1 cup granulated sugar, 1 tsp. salt, flours, and baking powder. In a separate bowl, whisk together remaining 1 cup oil, milk, and eggs. Gently fold egg mixture into flour mixture until just combined. Fold in roasted grapes.
Spoon half the batter into prepared loaf pan and spread evenly. Sprinkle half the reserved hazelnut mixture over the surface. Repeat with remaining batter and nuts. Bake until loaf rises and cracks down the center and a toothpick inserted in the center comes out clean, about 80 to 90 minutes. Let cool 10 minutes before removing from pan; transfer to a rack to cool completely.