A Taste of Home: Scottish Coke Bread

My grandmother, a fiercely proud Glaswegian, made Scottish Coke Bread every year for the holidays. The dark, sweet aroma of it baking always permeated her tiny flat, a comforting contrast to the blustery Scottish weather outside. More than the taste, which was unique and delicious, it was the feeling of family, of warmth, and of tradition that this simple loaf embodied. To this day, a slice of Coke Bread instantly transports me back to her kitchen, surrounded by laughter and the love of family.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 8
• Yield: 1 loaf
• Dietary Type: Not Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 cup old fashioned oats
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 egg
• 3 tablespoons shortening, melted
• 1/2 teaspoon vanilla extract
• 8 fluid ounces Coke (not diet)
• 1 cup prunes, very well drained and coarsely chopped (or 1/2 cup dried prunes)
• 1/2 cup chopped walnuts

Equipment Needed

• Large bowl
• Small bowl
• Fork
• 9x5x3-inch loaf pan
• Measuring cups and spoons
• Wooden toothpick
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center for even baking.
2. In a large bowl, stir together the all-purpose flour, old fashioned oats, sugar, baking powder, baking soda, and salt. Whisking these dry ingredients ensures that the leavening agents are evenly distributed, resulting in a better rise.
3. In another bowl, beat the egg, melted shortening, and vanilla extract with a fork until well blended. The melted shortening helps to keep the bread moist.
4. Add the wet ingredients to the flour mixture.
5. Add the Coke, chopped prunes, and chopped walnuts to the batter.
6. Blend all the ingredients thoroughly with a spoon. Do not overmix, as this can lead to a tough bread. A few streaks of flour are okay.
7. Grease the 9x5x3-inch loaf pan very well with shortening or butter. Then, lightly flour the pan, tapping out any excess flour. This prevents the bread from sticking and ensures easy removal.
8. Turn the batter into the prepared loaf pan, spreading it evenly.
9. Bake in the preheated 350°F (175°C) oven for about 1 hour, or until a wooden toothpick inserted in the center comes out clean. If the top of the bread starts to brown too quickly, you can tent it loosely with aluminum foil during the last 15-20 minutes of baking.
10. Cool the bread on a rack for 20 minutes before removing it from the pan. This allows the bread to set slightly and prevents it from crumbling.
11. Remove the bread from the pan and continue to cool it completely on the rack.
12. Wrap the cooled bread in foil and store it overnight before slicing. This allows the flavors to meld and the texture to improve.

Expert Tips & Tricks

• Prune Preparation: Ensure the prunes are very well drained, especially if using pre-soaked ones. Excess moisture can result in a soggy bread. If using dried prunes, plump them in hot water for 10 minutes before chopping and adding to the batter.
• Oat Selection: Old-fashioned rolled oats provide the best texture. Quick oats will work in a pinch but will result in a slightly finer crumb.
• Doneness Test: Start checking for doneness around 50 minutes. If the toothpick comes out with wet batter, continue baking for another 5-10 minutes and check again. Ovens vary, so baking time may need to be adjusted.
• Enhancing Flavor: For a richer flavor, consider adding a teaspoon of ground cinnamon or mixed spice to the dry ingredients. A splash of rum extract can also complement the prunes and walnuts beautifully.
• Make-Ahead Tip: The dry ingredients can be mixed ahead of time and stored in an airtight container. The wet ingredients can also be pre-mixed. Just combine them right before baking.
• Nut Allergy Alternative: If you have a nut allergy, substitute the walnuts with sunflower seeds or pumpkin seeds.

Serving & Storage Suggestions

Serve Scottish Coke Bread sliced, plain, or with a smear of butter. It’s a perfect accompaniment to a cup of tea or coffee. It also pairs well with a cheese board or as a unique addition to a brunch spread.

• Storage: Store the bread, tightly wrapped in foil or in an airtight container, at room temperature for up to 3 days.
• Refrigeration: For longer storage, refrigerate the bread for up to a week.
• Freezing: The bread freezes well. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing and serving. You can also warm the slices slightly in a toaster or oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	364.3 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	11.2 g	17%
Saturated Fat	2 g	10%
Cholesterol	26.4 mg	8%
Sodium	494.4 mg	20%
Total Carbohydrate	61.1 g	20%
Dietary Fiber	3.8 g	15%
Sugars	23.9 g	N/A
Protein	7.2 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for binding.
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Ensure the shortening used is plant-based.
• Spice it Up: Add a pinch of cayenne pepper or a dash of ginger for a warming kick.
• Fruit Variations: Experiment with other dried fruits such as figs, dates, or apricots in place of the prunes.
• Nut Variations: Use pecans, almonds, or hazelnuts instead of walnuts.

FAQs (Frequently Asked Questions)

Q: Can I use diet Coke for this recipe?
A: No, diet Coke is not recommended. The sugar in regular Coke contributes to the texture and flavor of the bread.

Q: My bread is too dry. What did I do wrong?
A: Overbaking is the most common cause of dry bread. Make sure to check for doneness regularly after 50 minutes and tent the top with foil if it starts to brown too quickly.

Q: Can I make this recipe in a muffin tin instead of a loaf pan?
A: Yes, you can make Coke Bread muffins. Reduce the baking time to approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Q: I don’t have shortening. Can I use butter or oil instead?
A: Yes, you can substitute melted butter or a neutral-flavored oil like canola or vegetable oil for the melted shortening. The texture may be slightly different, but it will still be delicious.

Q: Why do I need to store the bread overnight before slicing?
A: Storing the bread overnight allows the flavors to meld and the texture to improve. The moisture redistributes throughout the loaf, making it easier to slice and enjoy.

Final Thoughts

Scottish Coke Bread is more than just a recipe; it’s a piece of history and a taste of home. I encourage you to try baking this unique loaf and experience the comforting flavors for yourself. Don’t be afraid to experiment with variations to create your own family tradition. And most importantly, share it with loved ones and create memories that will last a lifetime. Let me know how it turns out, and what variations you tried – I’d love to hear your baking stories!