So here I am humble blogger and home chef experimenting with a quick bread recipe. Face it, quick bread batter is like basic cookie dough and it depends on what you add to it.
I have been playing with a new recipe. And no, Martha Stewart was not harmed in its creation.
Fall sweet bread – a quick bread in progress
Good for breakfast with apple butter or almond butter.
Makes 1 loaf.
1/2 cup butter, softened
1 1/4 cups sugar – I prefer light brown
1 cup buttermilk or 1 cup of milk with 4 tablespoons buttermilk powder
2 cups flour – either half whole wheat and half white flour or all whole wheat flour
2 teaspoons baking soda
small dash salt
Teaspoon each of cinnamon, ground mace, cardamom for **sugar mixture
2 teaspoons cinnamon, 1 teaspoon ground mace, cardamom, ginger for batter
**Cinnamon sugar mixture:
2/3 cup sugar
2 teaspoons cinnamon
1 teaspoon cardamom
Plain oatmeal for final top sprinkling
Grease and flour one 9×5 loaf pan.
Cream together butter, 1 cup sugar, and egg. Add milk, flour, spices , and baking soda.
Put 1/3 of batter in greased loaf pan.
Mix in separate bowl the 2/3 cup sugar and cinnamon.
Sprinkle 1/3 of the sugar spice mixture on top of the batter in pan.
Add 1/2 of remaining batter to pan and sprinkle 1/2 the remaining sugar spice mixture. Repeat one last time and give a swirl with a knife. Sprinkle top with a little plain oatmeal.
Bake at 350 degrees in your preheated oven for 45-60 minutes or until toothpick comes clean.
Cool in pan for at least 20 minutes before removing from pan.
The problem I have with this recipe is working out the kinks in baking time. Adding whole wheat flour or baking completely with whole wheat flour changes how it bakes.
The last time I baked this I used ALL whole wheat flour and it took just shy of 60 minutes to bake. And I let it cool in the warm oven with the oven door open for a few minutes. When you use brown sugar and all whole wheat flour this is a pretty heavy and dense, yet moist brown bread.