Five Cup Bread

Five cup bread is exactly what its name promises: one cup each of five ingredients (self-rising flour, mixed dried fruit, granola, water, and sugar), mixed in a single bowl and poured into a loaf pan. There’s no creaming, no folding, no eggs to beat. Just stir until combined and bake.

The deceptively simple formula works because of self-rising flour, which already contains baking powder and salt. Combined with the natural moisture in dried fruit and the structural fiber from granola, you get a soft, hearty bread that slices clean and butters beautifully.

The ‘soupy mixture’ note in the directions is correct, this batter is wetter than typical quick bread batter. The granola and dried fruit absorb a lot of liquid during the long bake, so what looks runny going in firms up into a moist, fully-set loaf coming out.

Pro Tips

• Use a high-fiber granola without large nuts or chocolate chips for the most consistent texture. Big chunks sink to the bottom of the soupy batter.
• Toss the dried fruit with a tablespoon of the flour before adding to the bowl. This suspends the fruit through the batter so it doesn’t sink during the long bake.
• Don’t open the oven during the first 45 minutes. The loaf rises on the steam from the wet batter, and a sudden cold blast collapses the top.
• Test for doneness with a wooden pick at 55 minutes. The high fruit content can leave the center damp even when the top looks done.

Variations

• Use muesli or plain rolled oats in place of granola for a different texture.
• Substitute milk, orange juice, or strong tea for the water for added flavor depth.
• Try a mix of dried apricots, chopped dates, cranberries, and golden raisins for varied flavor and color.

Serve slices warm with butter, or toasted with cream cheese and a smear of marmalade for a more indulgent breakfast.