Cranberry Farro Quick Bread

May 2, 2012 · 8 comments · Print This Post

in Bread / Rolls, Breakfast


This was a surprising recipe that I sought out in order to use up some of the abundance of farro that has been living in my cupboard for ages. Space is at a premium in this tiny apartment so my old days of buying in bulk are relegated to only a few ingredients that can be manipulated and stashed in odd places easily. And while I do like farro and enjoy its nutty flavor quite a bit, space for spices wins out over grains these days.


I was actually rather skeptical while mixing this batter together. My kitchen sense was tingling and not in a good way. I thought for sure I was on the verge of yet another cooking crisis (there have been an awful lot lately) and I’m pretty sure I rolled my eyes in exasperation as I placed the baking dish into the oven. I didn’t have a lot of faith that farro could translate into a suitable sweet bread texture but I was happily proved wrong.

The loaf rose, it sliced beautifully, and smelled lovely. The buttermilk broke down the nutty farro into a tender and moist crumb, and I’m happy to report that I’ve added a new breakfast staple to my repertoire. Meanwhile, the farro haunting the apartment has found a new lease on life.

Cranberry Farro Quick Bread
Makes 1 Loaf
Originally published online at Saveur.com

1 1/4 cup buttermilk
3/4 cup cooked farro
1 1/2 cup flour
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup dried cranberries or cherries
1/4 cup honey
1/4 cup packed brown sugar
6 tbsp. unsalted butter, melted
2 eggs

Preheat the oven to 350 degrees; grease and lightly flour a loaf pan. In a larger bowl stir together the buttermilk and cooked farro; set aside.

In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Fold in cranberries and set aside.

Add honey, brown sugar, butter and eggs to buttermilk mixture and mix well to combine. Stir in the dry ingredients in two batches, mixing until just incorporated (do not over mix). Pour batter into prepared loaf pan and bake until browned on top, and a toothpick inserted into the center comes out clean, approximately 1 hour.

Remove bread and allow to cool slightly on a wire rack, about 15 minutes. Then turn out the loaf onto the rack to cool completely before slicing.

{ 7 comments… read them below or add one }

1 Bee (Quarter Life Crisis Cuisine) May 3, 2012 at 9:51 am

What is farro? I love quick breads with fruit, if farro is some nutrient-rich grain this is quite a good way to hide it :)

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2 Elisa May 3, 2012 at 10:28 am

If you are looking for something else to do with your farro, may I suggest Roasted Beet Farrotto: http://biggestlilblog.blogspot.com/2011/08/roasted-beet-farrotto-ii.html – hearty, satisfying and delicious.

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3 Bren @ Flanboyant Eats™ May 7, 2012 at 11:18 am

Erin!! So good to visit your blog again. :) Lovely recipe. I have the same space issue in my kitchen, so spices always rule! I like the farro in this. Very nutty! Great for year round eating.

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4 Kelly May 10, 2012 at 8:57 am

Yum. I’m glad to hear this was a crisis averted situation. I know the feeling you’re describing above and there is nothing worse than having your kitchen sense be off but not really reflecting upon it after you’re at the point of no return. More often than not when I feel that way I don’t get the happy ending and I end up kicking myself for not going with my gut and using common sense. I’m glad this was not the case for you. My pantry situation is the same and ever since the beginning of the year I’ve been making a conscious effort to try to eat my way through it. My saddest discovery was finding a whole (unopened) tin of matcha powder that expired in 2009 I’d never opened. I know sometimes I can go a bit nutty at grocery stores and buy all kinds of fun impulse purchases only to find them sitting around for an incredibly long time.

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5 Culinary Workshops May 14, 2012 at 2:33 am

This certainly looks delectable and I absolutely love the farro! This is something anyone can whip anytime. Thanks for sharing your recipe!

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6 Jim Denforth May 28, 2012 at 2:06 pm

Great post, thanks for this! By the way, whenever i’m making something like this, I alway use Textuarants

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7 Caralyn @ glutenfreehappytummy June 2, 2012 at 12:02 pm

that bread looks SO delicious! i love a good tea bread like that! thanks for sharing!

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