Zucchini Pineapple Quick Bread #TwelveLoaves

May 1, 2013 by

Well, I think I found a bread that my husband is willing to defend and protect. When I told him what I was making, I got a slight side-eye and a very questionable look. This is what happens when I try to put vegetables in almost everything.  Especially zucchini, which, by the way I once couldn’t stand. And now, I think it is perfection. And on top of that, I decide to add a fruit too. Clearly, I’ve lost a few marbles. My husband’s curiosity peaked as the aroma took over the kitchen. It’s so cute when the husband and the children are asking when the bread is going to be ready. Yes folks, this was the excitement that took place because of this wonderful Zucchini Pineapple Quick Bread.

Zucchini Pineapple Quick Bread

 

Zucchini-Pineapple Quick Bread

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 3/4 Tsp Ground Cinnamon
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 1 Egg
  • 1 Cup Sugar
  • 1 Cup shredded zucchini (1 medium zucchini)
  • 6 Tbsp Vegetable Oil
  • 1/4 Cup Egg White
  • 1 Tsp Vanilla Extract
  • 1 8oz Can Crushed Pineapple in juice, drained
  • Baking Spray with Flour

Instructions

  1. Preheat oven to 325F
  2. Grease a loaf pan using baking spray with flour, or just grease and flour the pan
  3. In a large bowl, combine flour, cinnamon, salt, baking soda and baking powder. Whisk to combine.
  4. In a large bowl, beat egg + egg white until foamy
  5. Beat in Sugar, oil and vanilla
  6. Fold in the zucchini and pineapple
  7. Transfer batter into the prepared loaf pan
  8. Bake for 325 for an hour or until a toothpick inserted in the centre comes out clean
  9. Allow to cool for 10 minutes before transferring to a wire rack to cool completely
  10. Slice, serve and enjoy.

Notes

Adapted from The Cooking Light Mix & Match Low-Calorie Cookbook

http://lovelypantry.com/2013/05/zucchini-pineapple-quick-bread/

 

As usual, waiting for a sweet-smelling bread like this one to cool is always a challenge. Even the baker it is eager to taste the finished product. I loved how easy this bread was to make. Although the baking time of an hour seemed a bit long, it was well worth the wait. The moisture of this bread is unbelievable!

 

Zucchini Pineapple Quick Bread_3

 

Zucchini Pineapple Quick Bread_5

 

Zucchini Pineapple Quick Bread_4

 

This is such a wonderful and moist bread. I’m excited just posting about it. I was considering making it again with Spelt flour or some other flour with higher nutrient value. I was asked NOT to change anything about the recipe/ingredients. Well, I guess there is nothing more to say. This quick bread is hubby approved! I will still probably go ahead and try it with spelt just because I really want to.

 

Zucchini Pineapple Quick Bread_1

*** TWELVE-LOAVES10

 

This is my contribution to the May 2013 #TwelveLoaves challenge. Lora of Cake Duchess created this awesome group where the participants bake according to the theme for the month. This month, we are celebrating one year of baking wonderful bread! Although I am a newbie to the group, I’m just so happy to be blogging with such passionate bakers. We will be baking something that we love (whether yeast bread or quick bread) and this Zucchini Pineapple Quick Bread certainly fits the description! Please check out all the wonderful bread recipes being shared this month.

Would you like to join the #TwelveLoaves group? Here’s how!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.
Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this February, 2013 posted on your blog by February 28, 2013.

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Peach and Berry Cobbler for a Movie Inspired #SundaySupper

Apr 14, 2013 by

Today’s #SundaySupper is so cool! We are all doing a post inspired by a special or favourite movie. Have you been able to think of a food or beverage and immediately connect it to a movie? You know, like how Carrie has her special Cosmopolitan and Bond has his Martini “shaken, not stirred.” You get the idea. Our host today is none other than Heather from GirliChef! Check out Heather’s awesome recipes on her blog.

I chose the movie Soul Food. I loved the movie so naturally, I loved the series too. I watched every single episode. I laughed. I cried. I crushed. Yes, Boris Kodjoe is the ish! I’m over him now, but back then….just looking at him made my day. I loved the series so much that I jumped at the chance to be an extra in one of the episodes. That’s right. I was on set for about 12 hours, mostly doing nothing – but I was there. It’s too bad I have no idea what season or episode it was. Ha! Ah well.

In the movie, I loved that every Sunday the family got together and had a big meal that everyone would enjoy. It was a time to catch up, work out issues, and share joys. You see, I believe I loved it because the values portrayed in the movie were similar to mine. The focus, aside from all the drama and family bickering, was always on family and bringing them back together after tremendous turmoil. Family first. I love a good drama. If you haven’t seen Soul Food (1997), it’s definitely an oldie but goodie.

It’s too  bad that the idea of Soul Food generally means something deep fried, sugar filled or unhealthy but incredibly tasty. Today I’m sharing a recipe that is a cleaner version of a Soul Food dessert. I wanted to try it because 1. I have never made a cobbler before and 2. I’m coming off a juice fast and I need a sweet treat that won’t throw me off my goal. I love that there are fruits and that the cake is made with spelt flour. Totally my kind of dessert!

Peach and Berry Cobbler_1

 

Peach and Berry Cobbler

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 6

This recipe was adapted from recipe "Peach & Blackberry Cobbler" found in The Best of Clean Eating

Ingredients

  • For the fruit layer:
  • Cooking Spray
  • 4 Peaches
  • 1 Cup Blueberries.
  • 1 Cup Strawberries, hulled and diced
  • 2 Tbsp light Agave
  • 1/2 Tsp Ground Ginger
  • Top layer
  • 2 Tbsp Extra Virgin Coconut Oil
  • 1/4 Cup Light Agave Nectar
  • 1/2 Cup Unsweetened Almond Milk
  • 1 Tsp Pure Vanilla Extract
  • 1/2 Tsp Pure Almond Extract
  • A sqirt of lemon juice - about 2 tsp
  • 1 Cup Spelt Flour
  • 1/4 Cup Rolled Oats (not the instant oats)
  • 1 Tbsp Baking powder
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Fine Sea Salt

Instructions

  1. Preheat oven to 350F
  2. Coat a medium sized heat proof dish with cooking spray (at least 1.5 inches deep)
  3. Prepare the fruits: Peel and cut peaches into slices about quarter inch thick. Place in a medium sized mixing bowl. Add blueberries and strawberries. Toss with flour, agave, lemon juice and ginger. Toss to make sure everything is combined well. Set aside.
  4. Top layer: In another bowl, Whisk melted coconut oil, agave, and almond milk. Set aside
  5. Blend the spelt flour with the oats in a food processor. Transfer to another bowl and then add baking powder, cinnamon and salt. Whisk to combine.
  6. Gradually transfer the almond milk mixture into the flour mixture. Stir/whisk to combine. This will yield a thick batter.
  7. Using a large spoon, drop the batter randomly over the fruit mixture.
  8. Place dish over a lined rimmed cookie sheet
  9. Bake for 50-55 minutes, rotating half way through
  10. Serve warm with ice cream
http://lovelypantry.com/2013/04/peach-and-berry-cobbler-for-a-movie-inspired-sundaysupper/

 

 

Peach and Berry Cobbler-29

 

 

 Peach and Berry Cobbler-01

 

 

 Peach and Berry Cobbler-54

 

 

Peach and Berry Cobbler_5

 

 

Here are the links to some wonderful recipes. Check them out!

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

 

***

Sunday Supper Movement

 

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Announcing the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

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Orange Cake with Orange Syrup #SundaySupper

Mar 31, 2013 by

Happy Easter Sunday! I hope everyone is having a wonderful weekend. I am almost at the end of a four-day Easter weekend. We had our very first Spring-like day yesterday and I got a chance to spend the day out with my family. I’m so ready for April! The last 2 weeks in March were pretty taxing, but everything seems to be returning to somewhat “normal”. Apparently March 31st is National Oranges and Lemons Day! For today’s #SundaySupper, we are sharing with you some of our best citrus recipes. I’m absolutely loving the line up! Our fun and fabulous host is Jen from Juanita’s Cocina!

I love Oranges in my cooking and baking. I must admit, I don’t  include it enough but when I do, it’s always great. When I baked my first orange cake a few months ago, I was so impressed with the fact that I could utilize the whole orange and not just the juice OR the zest. I was very disappointed when I misplaced that recipe and could not find it in time for today’s post. I will find it, but I know it will take some time. This recipe is just as good and the syrup is a winner!

 

Orange Cake with Orange Syrup_1

 

Orange Cake with Orange Syrup #SundaySupper

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Recipe from the book "500 Cakes" by Susannah Blake

Ingredients

  • 1 Orange
  • 1 1/2 Sticks Unsalted Butter, at room temperature
  • 3/4 Cup Superfine Sugar
  • 3 Eggs
  • 1 1/4 Self-Rising Cake & Pastry Flour
  • 1/2 Tsp Baking gSoda
  • 4 Tbsp Ground Almond
  • Orange Syrup: The zest and juice from an orange + 1/4 Cup Granulated Suagr

Instructions

  1. Preheat your oven to 375F
  2. Grease a 10 inch spring form cake pan, line with parchment and set aside
  3. Grate the zest of the orange and set aside
  4. Remove the flesh of the orange ensuring the pith and any seeds are removed. Place the flesh and any remaining juice into a food processor and blend until smooth, about 20-30 seconds
  5. In a medium bowl, sift in flour and baking soda. Set aside.
  6. In a large mixing bowl, beat the sugar and the butter. Beat the eggs one at a time until incorporated.
  7. Gradually fold in the flour until combined and then fold in the ground almond
  8. Bake for 30 minutes or until a toothpick inserted comes out clean
  9. Allow to cool in the pan for about 15 minutes before transferring to a cooling rack
  10. To make syrup: In a small saucepan, add orange zest, orange juice and sugar. Gradually bring to a boil then stir. Reduce heat and allow to simmer for about 8 minutes, stirring occasionally. Take care not to leave the saucepan unattended. Remove from heat when the syrup has a sticky consistency. It will continue to thicken as it cools
http://lovelypantry.com/2013/03/orange-cake-with-orange-syrup-sundaysupper/

 

Fact: I do not enjoy eating oranges. But I will drink the juice, cook and bake with the zest, juice and flesh. Strangest thing I’ve ever heard.

 

Baking with oranges gives not only a pleasant aroma, and a gorgeous hue, but also a very light and fresh taste to the cake. This recipe did not require a full cup of sugar as the orange gave it additional sweetness. By itself though, this cake is not a very sweet cake. Its partner does a great job where the true sweetness is concerned.

 

Orange Cake with Orange Syrup_3

 

I’m not sure why I had not thought of blending the flesh of the orange before. Total genius. Not only do I get the juice, but I get the added fiber from the orange as well.

 

Orange Cake with Orange Syrup_2

Orange Cake Collage

 

Just so that we are clear…the cake and the syrup stay together. This cake is best served warm after the syrup has been allowed to soak into it for a few minutes. A brilliant transformation takes place and the cake just tastes that much better.

 

 Orange Cake with Orange Syrup_2

 

I hope you’ve enjoyed my recipe today. Please take a look at the recipes by my fellow #SundaySupper bloggers.

 

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

***

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes!

We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.

Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Jamaican Easter Spiced Bun #SundaySupper

Mar 24, 2013 by

Spring is here and slowly, the weather is coming around. The snow is almost melted and I’m excited for what the new season has to offer. Today for #SundaySupper, we are sharing Easter and Passover recipes and our wonderful host is Carla from Chocolate Moosey! You will find lots of Easter and Passover inspiration from the #SundaySupper bloggers at the end of the post. Be sure to check them out. We have a terrific line  up for you, as always.

It’s funny how you can have the worst week, yet there is always something that can help raise your spirits, or take your mind off things for a while. Stealing time to prepare my Easter Spiced Bun for #SundaySupper did just that for me this week. Out of nowhere, my routine got disrupted and I found myself riding a wave of change that I was just not expecting. Life throws things your way and you just have to swim. Sinking is not an option. Decisions have to be made and sometimes what you have to do, is essentially taking one for the team. I’m a true team player, especially for my family. So this past week was not for me at all. I sacrificed sleep, blogging and good nutrition so that I was able to get things done. My children have been absolute troopers! Waking up at 6am was unusual for them however, they managed to join me as I started my day like the wonderful little soldiers that they are. I can see this disruption coming to an end hopefully by the end of this week. I’m sure I will need time to recuperate. But I’m embracing the experience and summing it up to preparation for when the kids start school in the fall. Chances are, I still won’t be a morning person by then.

So on to this awesome Jamaican Easter Spiced Bun. I’ve made a few buns and I must say, I’m impressed by the variety that is out there. I’m not sure if people are just tired of a standard Easter Bun or are just willing to embrace change and experiment a little. I said to a friend of mine recently, who wasn’t so happy that I coined my Jamaican Zucchini Spiced Bun as being “Jamaican”, we can’t have just one variety of bun! Personally, I love that the main Jamaican publications are issuing Easter Cookbooks with many Easter Bun recipes. If there was only one recipe, I wouldn’t have a bun recipe to share with everyone on my blog this year. It is safe to say that as long as everyone is willing to get creative, I will have something wonderful to bake and share for Easter.

Wouldn’t you like to try this? A wonderful variation of a Jamaican Easter Bun … made with Red Label Wine.

 Jamaican Easter Spiced Bun_1

 

Here are the other Jamaican Easter Buns that I have made:

My very first Jamaican Easter Bun, made from a very old recipe that my Mom gave to me. I also added a brief history of the Jamaican Easter Bun

An absolute favourite of mine, Sweet Potato Bun

A moist and awesome twist on an Easter staple, Zucchini Spiced Bun 

 

Jamaican Easter Spiced Bun #SundaySupper

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 10-12 slices

Ingredients

  • 3 Cups All Purpose Flour, Unbleached
  • 3 Tsp Baking Powder
  • 3 Tsp Mixed Spice
  • 1 Cup Dark Brown Sugar
  • 1 Egg
  • 1 Cup Red Label Wine (or a red wine of your choice)
  • 1 Cup Raisins
  • 1/4 Cup Boiling Water
  • 1/3 Cup Unsalted Butter, melted
  • 1 Tsp Lime Juice
  • 1 Tsp Vanilla Extract
  • 1/8 Tsp Salt

Instructions

  1. Preheat oven to 350F
  2. Soak Raisins in 1/4 Cup boiling water, set aside
  3. In a medium bowl, combine flour, baking powder, mixed spice, and salt. Set aside.
  4. In a large mixing bowl, beat egg until foamy.
  5. Add sugar, butter and wine, beating after each addition.
  6. Gradually, add the dry ingredients. Mix until smooth.
  7. Fold in the raisins along with any liquid from soaking.
  8. Transfer to a greased loaf pan, lined with parchment paper
  9. Bake for 40-50 minutes or until a toothpick inserted comes out clean
  10. Optional glaze: 1/4 Cup Brown Sugar + 1/4 Cup Water. Bring to a boil then simmer for 10-15 minutes until thick. Brush all over then bun and then put the bun back in the oven for about 5 minutes.
  11. Allow to cool before slicing

Notes

Recipe adapted from Enid Donaldson's Real Taste Of Jamaica

http://lovelypantry.com/2013/03/jamaican-easter-spiced-bun-sundaysupper/

 

I turned to my favourite cookbook for this recipe. None other than Enid Donaldson’s The Real Taste Of Jamaica. I’m not sure if you’ve ever seen a recipe and decided that you were not going to make it that way. That is what happened with me. The original recipe called for 2 cups of brown sugar. I couldn’t bring myself to do it. So I just used a cup. I was also sure to use Mixed Spice, which I posted recently. I decided to increase the butter from 1 tablespoon to 1/3 Cup. I know, big difference – but it came out just great!

 

Jamaican Easter Spiced Bun_2

Jamaican Easter Spice Bun – Ingredients

 

The batter was quite firm, but I believe soaking the raisins and having the extra liquid helped to loosen it up while folding the raisins in.

 Jamaican Easter Spiced Bun Collage (prep)

 

Glazing a bun is totally optional. However I prefer the texture of the bun after it has been glazed. That little extra added sweetness is really something wonderful.

 

Jamaican Easter Spiced Bun_3

Jamaican Easter Spiced Bun – Glazed

 

I should note something about a Jamaican Bun. It is not a bread that is light and fluffy. It is a heavy, dense bread that is rich in flavours. In Jamaica, I enjoyed bun with Jamaican cheese. Since it can be quite pricey to get that type of cheese in North America, the next best thing (and probably better for you) is Cheddar Cheese. The cheddar that is closest in taste and texture is a sharp cheddar. We enjoyed ours with a mild cheddar that complimented the bun very well. Bun can be enjoyed as an open-faced sandwich as well as a sandwich type snack. I enjoy my cheese well secured between two slices of bun, with just a little butter to seal the deal.

 

Jamaican Easter Spiced Bun_5

Jamaican Easter Spiced Bun

 

Here are some Easter and Passover recipes to inspire you for this upcoming season!

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

 

***

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes!

We’ll tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 

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Mixed Spice

Mar 14, 2013 by

Some of the recipes that I come across may have ingredients that are a challenge for me to find. Sometimes it is due to my region. Of course, I don’t expect to find certain tropical fruit or ingredients in my neck of the woods. But there are some things that I can’t find no matter how hard I look. One of the ingredients that I kept coming across recently is Mixed Spice. I couldn’t find it so I decided to look up the ingredients and see what was in it. Apparently there are many recipes out there, quite a variety actually. I decided to make my own version to share with you all. I got myself a neat little jar to keep it in.

 

Mixed Spice_1

 

 

Mixed Spice

Ingredients

  • 1 Tbsp Ground Cinnamon
  • 1 Tbsp Ground Nutmeg
  • 1 Tbsp Allspice
  • 2 Tsp Mace
  • 1 Tsp Ground Cloves

Instructions

  1. In a storage jar, mix all ingredients together
http://lovelypantry.com/2013/03/mixed-spice/

 

I must say this is the easiest recipe I’ve ever posted. And perhaps the shortest.

 

Mixed Spice Collage

Do-It-Yourself: Mixed Spice

 

I have come across this ingredient in many cake and pudding recipes so I’m sure it will get used up in no time. I  have some Easter baking to do and now I have one less ingredient to worry about.

 

Mixed Spice_3

Mixed Spice

 

Cheers and happy baking!

~Lyn

 

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Irish Soda Bread Rounds

Mar 13, 2013 by

After a week of sniffles and being under the weather, I am so glad that it is almost over and I can finally breathe again. I think I really needed some rest and being sick helped me to achieve that a little. It was great to get back into the kitchen and catch up on my cooking and baking. I’m looking forward to a relaxing March break with my family and an awesome Spring! This recipe is a great way to start the season and is perfect for St. Patrick’s Day.

The recipe I’m sharing with you today has got to be one of the best breads I’ve had in a long time. I have baked Irish Soda Bread before, but these little darlings are way better. I couldn’t believe how good they were! I almost kicked myself that I reduced the recipe by half. But then again, I would have had more than I should have. So I suppose it was a good thing. We all enjoyed it very much and both my children raved about how good they were.

 

Irish Soda Bread Rounds

 

Irish Soda Bread Rounds

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4

Ingredients

  • 2 Cups All Purpose Flour, Unbleached
  • 2 Tbsp Granulated Sugar
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 6 Tbsp Unsalted Butter, cold and cubed
  • 1/2 Cup Currants
  • 3/4 Cup Plain Organic Yogurt (or buttermilk)
  • 1 Tbsp 2% Milk
  • 1 Egg
  • Optional Glaze: 1 Tsp Sugar dissolved in 1 Tsp hot water.

Instructions

  1. Preheat oven to 350F
  2. Line a baking tray with parchment paper. Grease with no-stick cooking spray. Set aside.
  3. In a large mixing bowl, sift in flour, sugar, baking powder, baking soda and salt.
  4. Using a pastry cutter, cut in butter until the mixture looks like coarse crumbs.
  5. Stir in currants
  6. In a medium bowl, whisk egg until frothy
  7. Add yogurt and milk. Whisk to combine
  8. Using a kneading attachment for your mixer, add the yogurt mixture to the flour mixture.
  9. Knead for about 5 minutes until fully combined and forms a dough that forms a ball
  10. Remove dough from bowl and add to a well floured surface
  11. Roll into a ball and cut into 4 even quarters
  12. Roll each quarter into a ball and gently press down the centre
  13. Score each ball with an X at the top
  14. Bake for 28-30 minutes or until a toothpick inserted into the centre comes out clean
  15. Remove from baking sheet and transfer to a wire rack. Cool for about 15 minutes.
  16. Brush each round with glaze for a sweet crust

Notes

Adapted from Irish Favourites

http://lovelypantry.com/2013/03/irish-soda-bread-rounds/

 

Irish Soda Bread Rounds-1

Irish Soda Bread Rounds – Ingredients

 

I made some changes out of necessity. The original recipe called for buttermilk which I did not have. So I substituted with some plain organic yogurt that I had and added a tablespoon of milk to thin it out just a little. Thank goodness I had it ~ I don’t care for plain yogurt very much so this recipe was right on time to use it up. I also used butter  instead of shortening. The dough came together quite well and it was easy to divide it into 4 portions using a sharp knife. I was sure to score the top of each round prior to baking.

 

Irish Soda Bread Rounds-2

Irish Soda Bread Rounds – Dough, ready for baking

 

I loved that this was a yeast-free bread. The kneading that was required was done by my mixer which truly earns its keep. This was very easy to make and was ready in under an hour.

 

Irish Soda Bread Rounds_2

Irish Soda Bread Rounds

 

These Irish Soda Bread Rounds are a perfect accompaniment to a cup of tea or coffee. We had ours while it was still warm – it was absolutely delightful with butter. I know my parents would love this. It reminds me a lot of a raisin bread. I chose to brush it with a light sugar/water glaze for a little added sweetness.

 

Irish Soda Bread Rounds_3

Irish Soda Bread Rounds – with glaze

 

Irish Soda Bread Rounds_4

Irish Soda Bread Rounds

 

I hope you get to try this recipe. I was so happy with the results. My family enjoyed it and I’d bet yours would too.

~Lyn

 

 

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