🍎 🌱🍎 Franciscan Apple Earthenware 🍎🌱🍎
A Fruit Nut Oatmeal Loaf
And Mother’s Day
With Mother’s Day around the corner, I’ve been reminiscing about my mom’s delicious home-cooked meals, which she served on these dishes for well over half a century. This Franciscan Apple Earthenware has proven to be very durable, a few pieces are chipped, but overall a fine collection in great condition. And now that I am the keeper of the entire collection, I will cherish it forever. Thank you for all the meals and memories, Love You Ma! ❤️
Franciscan Apple is one of the most popular raised-relief hand-painted patterns from Gladding, McBean & Co., which began production of Franciscan dinnerware in 1934 at their plant in Glendale, California. This pattern first appeared in 1940. My father received this set as a gift almost 80 years ago.
The name Franciscan is an allusion to Franciscan Friars and reflected the simple, informal style of Mexican folk pottery. The Franciscan Apple pattern has become a darling of collectors with its branches, beautiful green leaves and red harvest apples painted on cream-colored porcelain reminiscent of days gone by.
American production of Franciscan Ware ceased in 1984, following the announcement to relocate all Franciscan production to England.
The endearing retro design includes one of a kind hand-painting; teacup handles shaped like apple tree branches; little apple knobs atop the butter dish, sugar bowl, and casserole dishes; and my favorite, apple-shaped tea bag holders. It continues to be a treasure for collectors of vintage dinnerware, like me.
My oatmeal cookies are always a big hit, and this oatmeal loaf is also a big winner. It’s a dense bread chock-full of nuts and seeds and fruit – toasted almonds and walnuts, pepitas, sunflower seeds, and sesame seeds, dried apricots, cherries and raisins. It’s heavenly sliced and heated in the toaster oven, served nice and toasty, spread with butter or a piece of brie cheese.
This oatmeal loaf is perfect to serve to house guests as a simple light breakfast along with coffee or tea, or as an addition to a (Mother’s Day) brunch buffet. It’s even more delightful when served on vintage china…
Fruit Nut Oatmeal Loaf Recipe
- 1 c. slivered almonds, toasted
- 1/2 c. walnuts, toasted
- 2 c. old-fashioned rolled oats
- 1 c. dried fruits (such as apricot, cherries, raisins), chopped
- 1/4 c. sunflower seeds
- 1/4 c. pumpkin seeds (pepitas)
- 2 T. sesame seeds
- 1/4 c. quinoa
- 2 eggs
- 1 c. warm water
- 1/3 c. maple syrup
- 3 T. olive oil
- 1 1/2 t. salt
Preheat oven to 350°F.
Coarsely chop half of the nuts and set aside. Place the other half of the nuts in a food processor with 3/4 c. of oatmeal then pulse for 30 seconds. Place this ground oat-nut mixture in a large bowl along with the coarsely chopped nuts, remainder of the oats, fruit, seeds, and quinoa.
In a medium bowl, whisk together eggs, water, maple syrup, olive oil, and salt. Add the wet mixture to the dry mixture. Stir to combine then let rest for 10 minutes.
Meanwhile lightly spray a 8 1/2 X 4 1/2 loaf pan with baking spray. Pour mixture into pan and let rest for 20 minutes. Sprinkle some oats and seeds on top, then press to adhere.
Bake the loaf for 80 to 90 minutes until the center is 215°F. Let cool in the pan for 20 minutes, the remove and let cool completely.
Recipe adapted from King Arthur Baking.
Serve the sliced loaf, toasted, with butter and/or brie. And tea is always nice…
More Vintage Dinnerware from My Collections
Nana’s (gift to Mom) Yada China Made in Japan here.
Eve’s Regal China, Made in Occupied Japan, Bouquet Pattern here.
Charlotte’s Royal Staffordshire Stratford Stage here.
❤️ I’m Honored to Be the Keeper of Your Dinnerware, Ladies ❤️
Happy Mother’s Day