Sunday Baking
Posted
Sun, 01/18/04
It was cold and snowy this afternoon, so I decided to do some baking. Wilbert recently headed the committee to create a cookbook for his employer, so I went digging through the recipes. Most of them were contributed by co-workers as well as from Wilbert and me. However, I decided to try a recipe titled "Holiday Breakfast Bread," although by the time it was finished I'd revamped the ingredients, omitting many of them, and ended up with a rather tasty bit of bread for breakfast or anytime of day.
I lined-through my omissions and/or changes in the recipe below:
Breakfast Bread
3 C flour
2 C sugar1 C sugar
1 C chopped pecans
1 C coconut
2 C dried bananas
Mix flour, sugar, baking soda, salt and cinnamon in a large bowl. In another bowl, blend eggs and vegetable oil until well-combined; stir into flour mixture. Stir in drained pineapple, vanilla and almond extract. Grease glass baking dish or loaf pan with oil, making sure to coat sides. Pour in batter and shake to even top. Bake at 350-degrees F for about one hour. Test bread with a toothpick inserted in the middle until it comes out dry. Let cool before slicing.
I eliminated the extra cup of sugar mainly because Wilbert is a diabetic; one cup leaves the bread sweet enough. I could have used a sweetener such as Splenda or Sweet-n-Low, but I can't stand the aftertaste of artificial sweeteners so I tend to add less sugar to my recipes for my husband's benefit.
The alteration of ingredients from the original recipe was mainly done because I did not have the specific items in my house and had no desire to drive around in the snow to obtain them from the grocery store. The almond extract gave a nice flavor enhancement to the bread, and a slice or two goes quite well with a hot cup of tea or coffee.
The bread doesn't necessarily have to be eaten at breakfast time. In fact, I had a slice late this afternoon and it was just fine and dandy.
Tags: Bread & Cookies;
Breakfast
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