I’ve been dabbling in baking up quick bread lately. Quick breads tend to be easy, inexpensive, fun to make, and provide days worth of homemade breakfast and snack items.
A couple of weeks ago I made banana pineapple bread. Obtaining fresh pineapple here in Trinidad is as simple as stopping at one of the many indie street vendors on the way home and picking one out. Delicious, too. Fresh picked, vine-ripened pineapple is just out of sight and so much different than store bought pineapple.
This week I made peanut butter cinnamon bread. Both breads were good but not great. The key is finding the best recipes of course, which I obviously didn’t.
The peanut butter cinnamon bread was actually based on a recipe by Paula Deen for peanut butter bread. I just decided to add cinnamon and sugar to the top. I was pretty disappointed. If you can’t trust a racist southern lady who can you trust… yeah, I know I should have known better.
The amount of batter that the recipe made should have called for two loaf pans. But the recipe instructed to use just one and I used the same size of pan that it said to use. It seemed pretty full when I put it into the oven so I put a baking dish under it in case it overflowed.
It did! Not too terribly much but now I know I could have halved the recipe and been better off. I’m glad I put the cinnamon and sugar on top because it would have been kinda bland otherwise. The taste of the bread itself wasn’t too bad but other stuff definitely needs to get added in to jazz it up… flaked coconut perhaps or walnuts. Something.
Going to find some better recipes to try.
It’s been a rollercoaster week and it looks like I will headed back to Idaho very, very soon.
Hope everyone is doing well and having a great week!