#quickbread

breadbythehour:

Check out my new Spiced Carrot Pecan Bread Recipe!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

Here’s what you’ll need to make this recipe:

• 210 Grams All-Purpose Flour (1 ¾ Cups)
• 161 Grams White Granulated Sugar (¾ Cups)
• 2 Grams Baking Soda (½ Teaspoon)
• 4 Grams Baking Powder (1 Teaspoon)
• 1.5 Grams Salt (¼ Teaspoon)
• 5 Grams Cinnamon (2 Teaspoons)
• 1.1 Grams Nutmeg (½ Teaspoon)
• 0.9 Grams Ground Ginger (½ Teaspoon)
• 0.2 Grams Cloves (1/8 Teaspoon)
• 169 Grams Buttermilk (¾ Cup)*
• 80 Grams Vegetable Oil (1/3 Cup)
• 8.4 Grams Vanilla Extract (2 Teaspoons)
• 137.5 Grams Grated Carrots (1 ¼ Cups)
• 1 Large Egg
• 54.5 Grams Chopped Pecans (½ Cups)*

*Don’t have buttermilk? You can make a buttermilk substitute by adding 1 Tablespoon lemon juice or vinegar to a measuring cup. Fill the rest of the cup with milk and let it sit for 5 minutes.

Additional Equipment

• Large Mixing Bowls
• Measuring Cups and Spoons
• Kitchen Scale*
• 9-inch by 5-inch Baking Pan
• Oven Mitts
• Wire Cooling Rack

Instructions

1. Preheat oven to 350° Fahrenheit (176° Celsius).
2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
3. In a small mixing bowl, combine the wet ingredients: buttermilk, vanilla extract, and egg.
   
4. Combine the wet ingredients with the dry ingredients, and stir until just incorporated.
   
5. Fold in the grated carrots and the pecans.
   
6. Pour the batter into a lightly greased bread pan.
   
7. Bake for 55 to 60 minutes. If an inserted toothpick comes out clean, your bread should be done!
   
8. Allow the bread to cool in the pan on a wire rack for 10 minutes and then turn out onto a wire rack to finish cooling.
   
9. Slice, serve, and enjoy!
   

isaaceats:

Reddit’s 1932 Peanut Butter Bread

This recipe got popular on r/old_recipes during the pandemic, as it’s a quick bread and the commercial yeast supply was interrupted due to high demand (yeast production speeds are constrained in ways similar to livestock production speeds, as each new yeast has to be bioproduced by existing yeast, which can only breed so fast, so there’s hard limits on how much more yeast you can have in a week if you have a specific amount of yeast today) and eggs were also in short supply in some areas.

Anyways, this recipe is very Great Depression era style, and as a result egg-free, and has a wonderfully short list of ingredients. It’s subtly sweet and subtly peanuty, so up the sugar if you wanted something cake-like. You can swap dairy milk for a plant milk if you want to make this vegan too!

My full size oven is once again on the fritz, so I made this in a large toaster oven - it works fine as long as your pan fits!

The result can be fixed up sweet or savory: jam or nutella and banana, butter and cinnamon sugar, or do what I did this morning and put vegemite on it. It is a quick bread, so it is a bit crumbly, but not as much as a lot of quick breads. Many people proposed making French toast with it.

Ingredients

2 c. all purpose flour

¼ c. sugar

4 t. baking powder

½ t. salt

1 1/3 c. milk

½ c. peanut butter + a spoonful

Method:

Preheat oven to 350 degrees. (it will work at 325, if you’re baking something else that needs that temp, but reviews suggest that 350 produces a slightly better bread with this recipe.)

Mix together dry ingredients.

Mix in the milk, then the peanut butter.

Scrape into greased loaf pan and bake for about 1 hour.

Start checking at 45 minutes.