Champagne Grape Loaf

Two Sundays ago my area was under threat from Hurricane Irene. The heaviest part of this storm happened during the early hours of the morning while we all slept. When I woke up, it was still raining and there were winds but the house was not flooded thank God.

Our State was still considered under an emergency and since all roads were still closed and some flooded, I was happy to remain inside my house and do something I enjoy, bake!

A week earlier before the storm my coworker Christina mentioned to me about champagne grapes and how her brother loves to bake them in a cake. I had never baked with fresh grapes so I decided to hunt for these tiny sweet grapes which are only in season for a very limited time in the market. Seriously, blink and they're gone.

Three Sisters Organic Champagne Grapes

I used ingredients I had handy in the house since I couldn't leave the house, plus even if I could leave the house, all business were shut down no thanks to Hurricane Irene. I'm glad I had bought these Champagne Grapes a couple of days prior to hurricane.

I've used Pamela's flour in the past to make pancakes, I used the leftover flour for my loaf.

 

The result of this impromptu hurricane bake was delicious. I brought some to share to Christina who also agreed the Champagne Grape Loaf was tasty. 

Needless to say, this taste best while eaten warm. I buttered a slice for myself, and often enjoyed it as an afternoon snack or for breakfast.

 *Tip after you've blended all your ingredients together then add your grapes at the end and use a big spoon to blend grapes into the mixture.

Champagne Grape Loaf

Makes 8-10 slices

1/4 cups of coconut oil, or 4 Tbsp.melted butter

1/2 cup agave or honey
2 eggs, beaten
2 cups Pamela's Flour (Baking & Pancake Mix)
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup nuts (optional)  I used pecans

1 1/2 cup of Champagne Grapes

1 cup of water (use more until the mix looks mushy, like the photo above).

Mix all ingredients, and add the Champagne Grapes at the end. Bake in a preheated 350° oven for 45 minutes, or until an inserted toothpick comes out clean. Use a loaf pan if you own one.

 

 Thank you Christina for recommending these grapes to me. I can't wait to bake this again, but I'll gladly wait forever and never for a hurricane.