photo by BecR2400
- Ready In:
- Pre heat oven to 400*F.
- Mix flour, splenda, snipped apriocts, cinnamon and caramom.
- Add milk and mix just till holds togeth. Do not over mix or Damper will be tough. Turn on to flour surface, kneed once to twice and shape into a round loaf. Glaze with leftover milk
- Place on greased baking sheet and bake 20 to 25 minutes.
- Serve warm with butter.
Questions & Replies
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This damper is a lovely rustic bread! Very easy to make. I doubled the apricots because we love them, and added a handful of walnuts. Forgot the splenda, but sprinkled sugar on top. Still delicious, but will remember to add sweetener to the bread next time around. Very much enjoyed the damper warm, with butter and home-made apricot jam. Thanks Debb, for sharing! Made for Soups and Breads in the photos forum.
These dampers are absolutely delicous!! Like some reviewers, I used fresh apricots, which was a lovely addition! When I was mixing the dough, I decided to throw a few other things in (I love a scone full of fruit and nuts!) - a handful of golden raisins, a handful or two of walnuts, and a handful of cinnamon chips. I also used recipe #390393 as I discovered I didn't have any self rising flour on hand. These puffed up so beautifully! Thanks, Deb, for a real keeper of a recipe! Made for PRMR Tag.
ABSOLUTELY WONDERFUL tasting bread, & something that's quite unique, at least from my kitchen! Followed your recipe right on down & we were very, very pleased with the wonderful smell & the great taste! Thanks for sharing the recipe! Definitely a keeper for me! [Made & reviewed in Please Review My Recipe tag]
Mmmmm, this recipe yields a dense tasty sweet bread that is easy enough to make for a weekend breakfast. While the crust is quite chewy the interior moist, tender and delicious. The cinnamon and cardamom add a special touch. I baked at 375 F for 25 mins and it was fully baked with a well browned bottom.
Wow, Debbie! This is a VERY YUMMY damper recipe! It has a nice fluffy and moist inside and a crunchy crust on the outside. The fruit gives it a special flavour, which is complemented very well by the spices. I made two slight changes to the recipe by using half whole spelt flour in place of the ordinary and fresh apricots in place of the dried ones. But other than that stuck to your instructions and the damper turned out perfectly! Thanks so much for sharing this lovely treat with us! I will surely make it often again (maybe using different fruits, like raisins or cherries, or adding some oats to the batter). Yum, cant wait! :) Made and reviewed for Everyday is a Holiday Tag Game June 09.