Red Bell Pepper Loaf Biberli Recipe

I gotta say, playing around in the kitchen and coming up with this red bell pepper loaf has been a total game changer for me – its like turning a normal day into an epic flavor adventure.

1. First things first, preheat your oven to 350°F (180°C) and grab your loaf pan. Grease it a bit with butter or oil so nothing sticks.
2. In one bowl, mix together 2 cups all-purpose flour, 1 cup almond meal, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
3. In a bigger bowl, beat 4 large eggs with 1 cup granulated sugar until the mix looks kinda pale and a bit fluffy.
4. After that, stir in 1/2 cup vegetable oil, 1/2 cup milk, 1 teaspoon vanilla extract and 1 tablespoon lemon juice.
5. Then add in the pureed roasted red bell peppers (from 2 large red bell peppers that you roasted, peeled, seeded and pureed) to your egg mix.
6. Slowly fold in your dry ingredients into the wet mix until its just combined – make sure you dont over mix cause that could mess things up!
7. Toss in 1/2 cup chopped walnuts gently so they keep some crunch.
8. Pour the batter into your greased loaf pan and use a spatula to smooth the top.
9. Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick you stick in the center comes out clean.
10. Let the loaf cool in the pan for around 10 minutes then move it to a rack to cool completely before slicing and serving.

Enjoy this rad loaf that’s as unexpected as it is delicious!

I think this Red Bell Pepper Loaf Biberli recipe is a nutritional powerhouse. I love how roasted red bell peppers give vitamin C and natural sweetness, while eggs and almond meal supply protein and healthy fats.

My recipe also includes walnuts and milk which adds balance to every slice.

Ingredients

• Red bell peppers give loads of vitamin C and fiber plus a subtle sweet smokey flavor.
• All purpose flour supplies carbohydrates and structure for a fluffy, delicious baked treat.
• Almond meal offers protein and healthy fats adding moisture and a nutty taste to the loaf.
• Eggs provide protein and act as binder, resulting in every slice being rich and soft.
• Walnuts contribute crunch, omega 3 fatty acids, and good fats for each bite.
• Sugar gives sweetness but should be balanced, making the loaf pleasantly moist yet tasty.
• Lemon juice adds a tangy kick that balances the loaf’s sweet and savory flavors.

Ingredient Quantities

• 2 large red bell peppers, roasted, peeled, seeded and pureed
• 2 cups all-purpose flour
• 1 cup almond meal
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup chopped walnuts

How to Make this

1. Preheat your oven to 350°F (180°C) and lightly grease a loaf pan with some butter or oil.

2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 cup of almond meal, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

3. In a separate large bowl, beat 4 large eggs with 1 cup granulated sugar until the mixture looks pale and a bit fluffy.

4. Stir in 1/2 cup vegetable oil, 1/2 cup milk, 1 teaspoon vanilla extract and 1 tablespoon lemon juice into the egg mixture.

5. Mix in the pureed red bell peppers that have been roasted, peeled, seeded and pureed from 2 large red bell peppers.

6. Gradually add the dry ingredients to the wet mixture and stir until just combined, dont over mix.

7. Fold in 1/2 cup of chopped walnuts, taking care not to break them down too much.

8. Pour the batter into your greased loaf pan and smooth out the top evenly.

9. Bake in your preheated oven for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the loaf cool in the pan for 10 minutes then transfer it onto a rack to cool completely before slicing and serving.

Equipment Needed

1. Oven (preheated to 350°F)
2. Loaf pan (lightly greased)
3. Medium bowl (for mixing dry ingredients)
4. Large bowl (for beating eggs and mixing wet ingredients)
5. Whisk (for combining the dry mix)
6. Hand mixer or whisk (to beat eggs and sugar until pale)
7. Blender or food processor (to puree roasted red bell peppers)
8. Measuring cups and spoons (for accuracy when adding ingredients)
9. Spatula (for folding in ingredients like walnuts)
10. Cooling rack (to let the bread cool properly)
11. Toothpick (for testing doneness)

FAQ

• Q: How do I roast the red bell peppers?
  A: You just char them under a broiler or on a grill until the skins blister, then put them in a bowl covered with plastic wrap for about 10 minutes. After that, peel, seed and puree them. It works better if you do it when the peppers aren’t too hot.
• Q: Can i substitute the almond meal if i dont have any?
  A: Sure thing, you can use ground almonds or even a mix of almond flour and a bit extra all-purpose flour. Just keep in mind that the texture and taste might change a bit.
• Q: How do i prevent the loaf from drying out?
  A: Make sure not to overbake it and check the loaf with a toothpick towards the end of the baking time. If it comes out with a few crumbs on it, then it’s done and still moist inside.
• Q: Can i make this recipe by using a gluten-free flour?
  A: Yes, you can try using a gluten-free all-purpose blend. However, you might need to tweak the liquid amounts a little since GF flours tend to absorb more moisture.
• Q: What’s the best way to store the leftovers?
  A: Just cover it tightly in plastic wrap and keep it in the fridge. It should be good for about 3 days, and you can let it come to room temperature before serving again.

Red Bell Pepper Loaf Biberli Recipe Substitutions and Variations

• For the all-purpose flour, you can try using whole wheat pastry flour which adds a nutty flavor but might make the loaf denser.
• If you dont have almond meal, you can substitute it with finely ground almonds since they offer almost the same texture and flavor.
• If you’re missing baking powder, mix about 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as a quick replacement.
• Any plant-based milk, like almond milk, works well in place of regular milk to keep it dairy-free.
• When you run out of vanilla extract, a small splash of almond extract can provide a similar warmth to the flavor.

Pro Tips

1. If you haven’t already, make sure the red bell peppers are roasted really well. A good roast enhances the flavor, but don’t worry if they’re not perfectly smooth – a few char marks can bring an extra, smokey taste that really makes this loaf stand out.

2. When you’re mixing the batter, go easy especially after adding the flour. Overmixing can make your loaf tough, so stir just until everything is combined. Trust me, a little lumpiness is better than a dense, chewy mess.

3. Keep an eye on your oven because every oven bakes a bit different. About 50 minutes might be enough sometimes, but if your loaf still seems moist in the middle, give it a few extra minutes and check again with a toothpick.

4. For extra crunch and flavor, roughly chop the walnuts instead of finely chopping them. This makes sure you get nice little bursts of crunchy texture in each bite without them getting lost in the loaf.