Zucchini Pineapple Quick Bread #TwelveLoaves

May 1, 2013 by lovelypantry

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.

 

 

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!

 

 

 

 

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.

 

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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.

• Apple Kuchen by Liz at That Skinny Chick Can Bake
• Basic Focaccia by Holly at A Baker’s House
• Buttermilk Sourdough Waffles by Renee at Magnolia Days
• Cinnamon Crescent Rolls by Krista at A Handful of Everything
• Cinnamon Rolls by Dionne at Try Anything Once Culinary
• Cinnamon Sugar Challah by Paula at Vintage Kitchen
• Olive Bread by Rossella at Ma che ti sei mangiato
• Mexican Hot Chocolate Bread by Lora at Cake Duchess
• San Francisco Sourdough Bread by Karen at Karen’s Kitchen Stories
• Zucchini Pineapple Quick Bread by Lyn at The Lovely Pantry

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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Mini Coconut Loaves

Jan 18, 2013 by lovelypantry

I’ve been in quite the baking mood recently. As some of you may have noticed, I tend to use coconut products in my baking (when I can). I love finding healthy alternatives to ingredients or just mixing things up a bit. I found a recipe on Taste Of Home called Coconut Loaf and I just knew, I had to try it. It had the name Coconut Loaf but the only coconut ingredient was the flaked coconut. I turned it up a notch or two and added more coconut loveliness. Now I can really call it Coconut Loaf!

 

 

 

This bread was fragrant, sweet, crumbly and dense. Having something like this every now and again should be mandatory. I decreased the amount of shredded coconut from the original recipe. I figured since I was using coconut sugar, coconut flour as well as coconut milk…holding back seemed like a good idea.

 

 

I baked three of these loaves and was able to give 2 away. One  young lady that I gave a loaf to, ate almost half of it in one go. These loaves are fairly small so I guess it can be a single serving….

 

 

This is certainly a good treat for coconut lovers. Enjoy!

~Lyn

 

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Jamaican Easter Bun

Apr 5, 2012 by lovelypantry

I wanted to make something Jamaican for Easter. I couldn’t think of anything more appropriate than Bun and Cheese. It’s a Jamaican tradition! I’ll be cooking all this weekend so this is the first of interesting things to come. I remember as a child living in England, my parents made Easter Bun and it made our home smell so fragrant. I was super excited when my Mom found the recipe that she had used all those years ago. I’m using some of the ingredients for the first time with this recipe. I’m glad I now have things like Anise Seeds in my pantry for future recipes. And I would have never guessed that I would be cooking with Dragon Stout again so soon!

This Bun smelt good in a traditional way. I personally prefer my bun with just raisins and not the mixed peel. But I really wanted to make it as traditional as possible. After looking at a few other recipes, this particular recipe uses Anise Seeds which is not included in modern Bun recipes. I’m fine with that. That means my recipe is special.

In Jamaica, Bun is a big deal. It is generally available throughout the year. If you usually buy Bun at the store, and have not yet purchased some by now – you may very well have missed out. Good thing I have this here recipe for you to actually MAKE Bun 🙂 That way, you won’t miss out. 🙂

I was asking some friends and family about the origins of Jamaican Easter Bun… it’s a tradition that not too many people are familiar with. Thanks to my Bestie for sending me the info as to how Jamaican Bun came about. The British traditionally had Hot Crossed Buns on Good Friday. This same custom was brought to Jamaica and transformed into what we know today as Easter Bun. Jamaicans spiced it up!

“Jamaica’s version is made with molasses, while the buns from England were made with honey. In Jamaica, you eat the bun with cheese, a combination that has become ingrained in island culture. British custom has waned when it comes to eating hot cross buns as fasting food on Good Friday, but in Jamaica the practice is as prevalent as ever. Today the custom is seen as more Jamaican than British. And eating cheese is now a year-round practice, while the bun and cheese dish is prevalent primarily during the Easter holiday.” – An excerpt from an article found on Jamaicans.com

 

 

 

 

This is the one cheese I have a severe weakness for. I’ll eat it any day of the week! It’s so terribly expensive here in Canada though. If it wasn’t for this post, I would have left it right there on the shelf. I’ve been delaying my cheese fix for when I visit Jamaica.

 

 

Dragon Stout, Guinness or Red Stripe Beer can all be used to make Bun.

 

 

Stout mixture reduced to a simmer.

 

 

 

Flour, Mixed Fruits, Raisins and Anise Seeds

 

 

 

 

Stout mixture combined with flour mixture

 

 

 

Ready for the oven.

 

 

The house smelled wonderful!

 

 

 

 

 

 

 

 

Making this for the first time was great. The kids loved it. My husband was appreciative. He LOVES this stuff. I bet you next year, he’s going to be looking out for his Easter Bun.

 

Shout out to my Mom! Thanks for keeping this recipe safe so that I could do the unexpected and actually use it!!! *hugs*

I love my Mom.

 

For those that celebrate, have a happy and blessed Easter.

~Lyn

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Other Buns you may like to try:

Sweet Potato Bun

Jamaican Easter Spiced Bun

Zucchini Spiced Bun

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Buttermilk Quick Bread

Mar 7, 2012 by lovelypantry

I’m quite fond of quick breads. I love how easy they are to make and the wide variety and variations of each recipe that I come across. I have yet to make a quick bread that I did not like. Granted, I scrutinize the ingredients very carefully before I decide to make it. Please allow me to formally introduce you to Buttermilk Quick Bread. A very simple bread that I have been making on the weekends if I have any buttermilk in the fridge. I found this recipe on one of my daily sources of inspiration: The Kitchn, and knew as soon as I saw it, that I was going to make it. I’ve made it 4 times already – twice plain, once with raisins and this past weekend, with blueberries. Versatile little quick bread, isn’t it? The original post, has a few other variations that look interesting to try too – like Pesto Loaf. (Are you imagining a green quick bread?)

I love that this plain bread is like a canvas. You can tweak it to your liking and chances are, it will turn out great.

 

The consistency of the batter is quite thick, so you have to gently spread into the corners with a spatula.

 

 

Ah! Perfection!

 

 

It’s best to use a serrated knife to cut this bread since it is a bit delicate.

 

 

 

 

 

 

I like that because the batter was so thick, the raisins didn’t have the chance to sink to the bottom of the pan 🙂 For some recipes with a batter of thinner consistency, like the Ginger Carrot Bread, you have to toss the raisins (or small fruit like blueberries) in flour before folding them into the batter. So nice that I was able to skip that step.

 

 

Finally, with Blueberries. I wanted to cut the loaf to take a quick photograph however, I was entertaining so I did not want to cut it before we were ready to eat it. Everyone loved it!

 

 

Happy Wednesday! I hope the week has been off to an awesome start! I’ll be back soon.

Cheers for now.

Lyn

 

 

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