Autumn is undeniably here and I finally could pull out this chestnut bread recipe from the drawer. The taste of autumn exquisite chestnut bread recipe - SunCakeMom

Leaves are falling down, dressing the countryside with their pretty colours. Chestnut is one of the best known symbols of the season for a long time.
Conkers give their spiky forms for the scene while chestnuts contribute with their flavour, scent for this time of year. Chestnut could also be used, cooked or fried but we can work with it as chestnut flour.

This Chestnut bread recipe should be on everybody’s list to make in autumn time. Its unforgettable, exquisite taste should be experienced can’t be described.

Here’s how you can make it.

Ingredients:

  • 30g flaxseed (grinded)
  • 70g chestnut flour (like this)
  • 3 eggs separated
  • 1 teaspoon Baking powder
  • 1 ripe banana or a tablespoon of stevia to sweeten it

How to make:

1. Break and separate eggs. Put yolks aside into a glass or cup for later.

Egg yolk - The taste of autumn exquisite chestnut bread recipe - SunCakeMom

2. Put egg whites into a mixing ball and whisk until hard peaks form.

Whisked egg whites - The taste of autumn exquisite chestnut bread recipe - SunCakeMom

3. Pour yolks into the mixing bowl slowly one by one whilst whisking vigorously.

Whisked egg whites 2 The taste of autumn exquisite chestnut bread recipe - SunCakeMom

4. Peel banana and place it in a bowl then squash it with a fork.

Smash the bananas - The taste of autumn exquisite chestnut bread recipe - SunCakeMom

5. Measure and grind flax seed.

Grind flax seed - The taste of autumn exquisite chestnut bread recipe - SunCakeMom

6. Mix dry ingredients, flaxseed flour, chestnut flour and baking powder in a medium size bowl. Get it ready to pour it into the egg mixture.

7. Fold dry ingredients and squashed banana alternately into the egg mixture. Try to do it carefully, break eggs as less as possible.

Fold the dry ingredients in - The taste of autumn exquisite chestnut bread recipe - SunCakeMom

8. Pour batter into a loaf tin and put it into the pre-heated oven 356ºF (180ºC).

Pour batter into form - The taste of autumn exquisite chestnut bread recipe - SunCakeMom

9. Bake it for 45 minutes. Check it with a toothpick if it’s baked properly. (Stick toothpick into the bread if it comes out clean it is ready. If not, leave it for another 5-10 minutes. It always depends on your oven…)

10. Wait at least 10 minutes before you cut it up.

The taste of autumn exquisite chestnut bread recipe - SunCakeMom

I served it with mango icecream and my family loved it.

Serving - The taste of autumn exquisite chestnut bread recipe - SunCakeMom

5 from 2 votes
The taste of autumn exquisite chestnut bread recipe - SunCakeMom
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The taste of autumn exquisite chestnut bread recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 
Autumn is undeniably here and I finally could pull out this chestnut bread recipe from the drawer.
Course: Dessert, Snack
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
  • 30 g flaxseed (grinded)
  • 70 g chestnut flour (like this)
  • 3 eggs separated
  • 1 tsp Baking powder
  • 1 ripe banana or a tablespoon of stevia to sweeten it
Instructions
  1. Break and separate eggs. Put yolks aside into a glass or cup for later.
  2. Put egg whites into a mixing ball and whisk until hard peaks form.
  3. Pour yolks into the mixing bowl slowly one by one whilst whisking vigorously.
  4. Peel banana and place it in a bowl then squash it with a fork.
  5. Measure and grind flax seed.
  6. Mix dry ingredients, flaxseed flour, chestnut flour and baking powder in a medium size bowl. Get it ready to pour it into the egg mixture.
  7. Fold dry ingredients and squashed banana alternately into the egg mixture. Try to do it carefully, break eggs as less as possible.
  8. Pour batter into a loaf tin and put it into the pre-heated oven 356ºF (180ºC).

  9. Bake it for 45 minutes. Check it with a toothpick if it’s baked properly. (Stick toothpick into the bread if it comes out clean it is ready. If not, leave it for another 5-10 minutes. It always depends on your oven…)
  10. Wait at least 10 minutes before you cut it up.

Recipe Notes

I served it with mango icecream and my family loved it.

 

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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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