Peppernut Tea Bread

All the peppery spiciness of the Russian/Eastern European cookie in a quick bread. This recipe appeard in Cooking Light and is being submitted (untried) for the Zaar World Tour.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup whole wheat flour (or use just all purpose white)
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  grated whole nutmeg
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon  ground star anise
• 1⁄4 teaspoon fresh ground black pepper
• 1  cup apple butter
• 1⁄4 cup sugar
• 1⁄4 cup honey
• 2  large eggs, lightly beaten
• 1⁄2 cup golden raisin
• 2  tablespoons  sliced almonds, divided
•  cooking spray

Directions

1. Preheat oven to 325°.
2. Lightly spoon flour into dry measuring cups and level top for measurement. Combine flours with baking soda, salt, nutmeg, cinnamon, star anise and pepper in a large bowl, stirring with a whisk.
3. Combine apple butter, sugar, honey, and eggs. Stir with a whisk until well combined.
4. Fold wet ingredients into dry along with raisins and 1 tablespoon almonds, combine with whisk or spoon until just incorporated.
5. Spoon batter into a loaf pan coated with cooking spray. Sprinkle top with 1 tablespoon of almonds. Bake for 35 minutes or until a wooden pick inserted in center comes out clean.