Add split peas and 2 1/2 cups (625 mL) water to a medium saucepan, bring to a gentle boil, reduce heat, cover and simmer for 45 minutes. Cool slightly and do not drain. In small batches, mash or purée cooked peas with a food processor, blender or potato masher until the consistency of canned pumpkin. Add more water 1 Tbsp (15 mL) at a time to reach desired consistency. Set aside. Makes 2 cups split pea puree.
Bread
Preheat oven to 350°F (180°C). Generously grease two 5x9-inch (13x23 cm) loaf pans. Set aside.
Cream together butter and sugar. Beat in eggs, one at a time. Add split pea purée and 2/3 cup (150 mL) water.
In a separate bowl, sift together dry ingredients, except nuts. Stir into creamed mixture along with chopped nuts.
Divide between prepared loaf pans and bake for 60-70 minutes. The bread is done when a toothpick inserted into the center of loaf comes out clean. Cool loaves in pans for 5 minutes, then remove to wire racks to cook completely. Store in airtight containers.
Wonder if you could substitute whole wheat flour for part or all of the flour?
Great question! We haven’t tried this recipe with whole wheat flour. If you would like to give it a try, we suggest replacing a third of the all-purpose flour with whole wheat flour to start. After baking, if the loaves are moist, then you’ve got the right amount. If you use only whole wheat flour, the loaves may be too dry as this flour does absorb more moisture than all-purpose. Let us know what you tried and how it turned out!
Add split peas and 2 1/2 cups (625 mL) water to a medium saucepan, bring to a gentle boil, reduce heat, cover and simmer for 45 minutes. Cool slightly and do not drain. In small batches, mash or purée cooked peas with a food processor, blender or potato masher until the consistency of canned pumpkin. Add more water 1 Tbsp (15 mL) at a time to reach desired consistency. Set aside. Makes 2 cups split pea puree.
2
Preheat oven to 350°F (180°C). Generously grease two 5x9-inch (13x23 cm) loaf pans. Set aside.
3
Cream together butter and sugar. Beat in eggs, one at a time. Add split pea purée and 2/3 cup (150 mL) water.
4
In a separate bowl, sift together dry ingredients, except nuts. Stir into creamed mixture along with chopped nuts.
5
Divide between prepared loaf pans and bake for 60-70 minutes. The bread is done when a toothpick inserted into the center of loaf comes out clean. Cool loaves in pans for 5 minutes, then remove to wire racks to cook completely. Store in airtight containers.
Wonder if you could substitute whole wheat flour for part or all of the flour?
Great question! We haven’t tried this recipe with whole wheat flour. If you would like to give it a try, we suggest replacing a third of the all-purpose flour with whole wheat flour to start. After baking, if the loaves are moist, then you’ve got the right amount. If you use only whole wheat flour, the loaves may be too dry as this flour does absorb more moisture than all-purpose. Let us know what you tried and how it turned out!