Concord grapes can be pesky to eat because they contain seeds. But this quick bread recipe uses only the skins – that’s right, the skins. Have no doubts, the skins remain moist and contain all the heady perfume you could wish for when you think of this varietal, even when baked. With one little pinch and a squeeze, the work of removing the skin of each grape is done. It couldn’t be easier. But what to do with the leftover grape innards? You can eat them “as is”; remove the seeds; juice them (that’s what I do); or simmer them until they become a syrup to use for other desserts.
I often have blog topics planned out a couple of months in advance, based on what’s available in the given season. Concord Grape Peels Quick Bread jumped the queue as soon as it came to my attention from friend and fellow cook Jim C. Concord grapes (known as Uva Fragola or, Strawberry Grapes in Italian) are in season from late-August through September in many parts of the world depending on which hemisphere you live. Grab them while you can. This is a one-bowl, one spoon or whisk recipe and makes two loaves. Either cut the recipe in half or make two (freeze one or give the other away).
This recipe originally appeared in the Junior League of Rochester cookbook For Goodness Taste, first published in 1991. I’ve made a few alterations to the original recipe, including reducing the amount of Concord grape peels needed from 3 cups to 2 cups; cutting the cinnamon in half so it doesn’t overpower the Concord grape flavor and fragrance; and increasing the amount of baking soda to give the quick bread a better rise since it’s a dense batter.
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Ingredients
- 1 pound (about 500 g) Concord grape peels, which amount to about 2 measuring cups
- 3 cups (380 g) all-purpose flour
- 2 cups granulated white sugar
- 3 large eggs
- 1 cup (250 ml) vegetable oil (I use a mix of olive oil and sunflower oil)
- 2 teaspoons vanilla extract
- 3/4 teaspoon Kosher salt (or 1/2 teaspoon fine sea salt)
- 1 + 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
Directions
- Pre-heat oven to 325 F (160 C)
- Grease two standard size loaf pans (8 X 5 or 9 X 5 inches / 20 x 13 or 23 X 13 cm) and line them with parchment paper
- Remove the peels of the Concord grapes by giving each of them a little squeeze. The peel should slip right off. Do not use regular grapes for this recipe or the flavor will not be the same. You could, however, use blueberries or raspberries
- In a large bowl, using a whisk or spoon, mix the eggs, sugar, oil and vanilla. Once well blended, add the flour, baking soda, cinnamon and salt and mix until just moist, then fold in the grape skins. This tends to be a thick batter
- Distribute the batter between the two prepared loaf pans and bake for 60 – 70 minutes or until a toothpick comes out clean. Let cool for 15 minutes before removing from the pans and then let cool completely on a cooling rack before cutting and serving. If freezing one of the loaves, be sure it is cooled completely before wrapping with aluminum foil
Greg Nelson Cooks 
This looks awesome, I cannot wait to try this out
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