Black California Grape Bread

The Foodies' KitchenOctober 30, 2024

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Fall is the time for comforting foods and recipes with spices like cinnamon and nutmeg, but it is also the time when our favorite grapes from California are in season! We used Black California Grapes for this recipe, we love their black-purple color and their sweet flavor, which makes it ideal to use in baking recipes.

Not only do Black California Grapes add a burst of sweetness to each bite, but they also bring a lovely texture that balances the softness of the bread. The natural sugars in these grapes caramelize slightly as they bake, creating a subtle hint of jammy richness that pairs beautifully with the warm spices. Plus, these grapes are packed with antioxidants, making this treat as nourishing as it is delicious.

Enjoy it warm with a touch of butter or save it for a cozy afternoon snack.

Helga & Kitty

Black California Grape Bread

Yields 6 servings

Ingredients:
2 cups (240 g) all-purpose flour
1 cup (200 g) granulated white sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs room temperature
⅔ cup (160 ml) milk
2 teaspoons vanilla extract
½ cup (120 ml) vegetable oil
1 ½ cups black California Grapes cut in half
Turbinado or brown sugar optional, for sprinkling on top

Directions:

Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F. Spray a loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Combine dry ingredients: In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, cinnamon and salt. Set aside.
Combine wet ingredients: In a second mixing bowl, whisk together eggs, milk, vanilla extract, and oil until combined.
Add the dry ingredients to the wet ingredients and mix with a spatula or wooden spoon just until just combined. Fold in grapes. Do not over-mix.
Spoon batter into prepared loaf pan. Sprinkle sugar, if using. Bake for 60-65 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.

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