The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Quick bread! Yay! I love Quick bread. I make zucchini bread a lot, and my mother used to make “babovka” all the time (which is a marble quick bread but she bundt’s it). So many options. I was determined to take this baking challenge by storm, and I made THREE different flavours of quick breads. One turned out well enough, one flopped horribly, and the last was magnificent. I have no pictures of the flop, and I was very upset with it, but I will share my experiences anyways.
Lemon Loaf (Adapted from Recipe Girl’s Meyer Lemon Loaf)
- 2 and 2/3 cups flour
- 3/4 tsp baking powder
- zest of 3 lemons
- 2 cups white sugar
- 6 eggs
- 3/4 cup sour cream
- 1 and 1/2 tbsp lemon juice
- 1 cup + 1 tbsp butter, melted and cooled
pre-heat your oven to 350 degrees
- SIMPLE SYRUP:
½ cup granulated sugar
½ cup (120 ml) water
- Juice from 1 medium lemon
What did I think of my lemon loaf? It tasted fantastic. I had the same problem with it though, that I always have with loaves. Density. My baking powder is old, and therefore less potent, but I’ve watched my mother use baking powder that could be up to years old and still get super fluffy Babovky. Hmmm….
- 2 cups all-purpose flour
- 1 cup white sugar (I omitted. Sugary pizza?? In hindsight maybe it would have helped)
- 1 1/2 tsp baking soda
- 1 cup buttermilk
- 2 eggs
- 1/4 cup crumbled blue cheese (I omitted)
- 1/4 chopped Sun-dried tomatoes (+ 2 tbsp oil)
- 2 tbsp italian herbs
- 3/4 cup sour cream
- 1 onion chopped
- 1 sausage fried
- few strips of pre-cooked, chopped bacon (I added that on my own)
Pre-heat to 325, do the usual. Mix flour and Baking soda, set aside. Fry your onion with your sausage, and bacon, mix those with the tomatoes, eggs, buttermilk, herbs, sour cream. Then sift in the flour mixed and bake for around an hour. My fail was this: It was the super bowl. I thought my husband and his friends would enjoy a nice, strong, pizza flavoured quick bread. He had chilli on the stove. My oven cannot multitask. Half the burners only work at half power if the oven is on, and half won’t even work if the other two are on. One hour passed, not done. One and a half hours passed, it looked done, passed the knife test because the outside was so crispy so I took it out and allowed it to cool. The moment I flipped it on to my rack it broke in half and the middle, completely raw, oozed out, and in a panic I tried to get it all back in the pan and back in to the oven. That’s when my husband said I looked like a child because I was sulking and stomping my foot, honestly I don’t blame him. LOL! So, after another I dunno, another Hour? I finally took it out for good and though it did taste quite good, it had the texture of my mothers thanksgiving stuffing. Over moist and super dense. Fail fail fail!! I need redemption.
Pumpkin Loaf with Maple Cream Cheese Filling
Makes three 8”x 4” (20 x 10 cm) loaves
Adapted from Dana Ramsey’s recipe
- 2 packages cream cheese, softened
- 1/4 cup white sugar
- 1 egg
- 1 tbsp milk
- 1 tbsp maple syrup
- 3 cups white sugar
- 1 3/4 cup pumpkin puree (NOT PIE FILLING!!)
- 1 cup canola oil
- 1 cup water
- 4 eggs
- 4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/4 tsp cloves
Pre-heat your oven to 350, grease THREE loaf pans
First things first, make the filling. Beat the cream cheese with the sugar, egg, milk until creamy (you know, when it no longer resembles cottage cheese lol!) then add your syrup, blend it, and put it away.
Bake it for 50 minutes – 1 hour. Keep and eye on it, my oven made me keep it in longer, but my oven is on its last legs. Now if you want to know why I left the lifters (baking powder, and soda) til the end, it’s because I finally listened to my mother. That is how she does it with her cakes, and no matter how old her baking powder is it always seems to work perfectly. She attributes it to using it as late as possible in order to keep it from “wearing off”. She doesn’t know the actual science to it, obviously I don’t either, but that’s just how she was taught so that’s how I did it. How did it work out for me?
My loaves SWELLED up. I have never had this kind of lift in ANY of my baking before! and the crumb? Well… Hello Breakfast!
What a wonderful challenge. I can’t wait to use what I learned in my other baking ventures!