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Monday, April 16, 2018

Yellow Split Pea Loaf


Yellow Split Pea Loaf makes an excellent dinner or supper main dish.  Usually served cold with salads or in a sandwich, this tasty legume loaf makes for an economical vegetarian or vegan meal.

The humble little split pea is a powerhouse of nutrition, full of B vitamins, iron, fibre and low in fat.  I suppose I've been eating yellow split peas since I was weaned as a baby.  They showed up fairly regularly in our meals in the form of Pease Pudding or this Split Pea Loaf or Roast, as Mom would have called it.  As a child, Split Pea Loaf made regular appearances on the church potluck table where each one was almost like the other with just slight differences in texture and flavour.  Some were baked in loaf pans and some in square dishes.  Some had ketchup toppings and others were plain.  It just depended on who had made the loaf how it turned out. 

When I was a child I never really liked Split Pea Loaf  but grew to really like it the older I became.  I think it was the absence from my dinner menus that really made me want to eat it again.  As the old saying goes, "Absence makes the heart (or stomach in my case) grow fonder."  Ha, ha.  I once overheard Aunt Amy telling mom that the older she got the more she wanted the food from her childhood.  She would have been about my age at that time.  I think she had latched onto a significant benchmark of life. 


http://documents.adventistarchives.org/
Periodicals/CUM/CUM19840401-V53-04.pdf
Mrs. Spracklin, Dad's cousin who lived next door to us, told me she hated Split Pea Loaf.  I was surprised because she was the type of woman one would think liked everything.  She was renowned as a wonderful cook and baker as anyone who had the privilege to sit at her table would tell you.  Many a day I made my way to school eating one of her Carrot Rolls.  She told me that years before when her mother had become a Seventh-day Adventist in 1896 and accepted the health reform message they tried to eat vegetarian meals but there was very little to choose from because it would have been too expensive.  Yellow split peas were cheap and provided a good source of protein so the Split Pea Loaf became  a staple item of food on the Sabbath dinner table for not only her family but for the other Adventist families as well.  Everyone was eating Split Pea Loaf at home and at every church dinner or supper! No wonder she grew tired of it and preferred not to eat it when she became a young homemaker.  Every time I eat Split Pea Loaf I think of Mrs. Spracklin.  (If Dad were alive he'd tell me to call her Aunt Beth.)

I found this picture of Mrs. Spracklin (on the left) in the archives of the Canadian Adventist Messenger April  1984.  She would have celebrated her 90th birthday on February 1, 1984. The other lady, Mrs. Fern Simms, was also a first cousin to my father and Mrs. Spracklin.

Split Pea Loaf can be made vegetarian or vegan.  I can't remember, but I'm sure Mom put eggs in hers because Mom put eggs in everything.  I have given the vegan options in brackets. 


Yellow Split Pea Loaf
8 ounces (1 rounded cup) yellow split peas, sorted and washed
1 vegetarian bouillon cube, beef, chicken or vegetable
½-1 teaspoon salt or to taste
1½ cups dry bread crumbs (increase to 2 cups for vegan option)
2 eggs (omit for vegan option)
½ cup tomato sauce
1 small onion, finely diced
½ - 1 teaspoon savoury
Other seasonings as desired

Optional Topping

¼ cup ketchup
1 or 2 teaspoons mustard
1 tablespoon brown sugar

In a medium size saucepan, slowly boil yellow split peas about 45 minutes.  Add bouillon cube and continue boiling until thick and soft.  It will take up to 2 hours to achieve a soft but thick consistency. Taste and add salt as needed. You want the peas well seasoned because you will be adding more ingredients.

You will have about 2½-3 cups of cooked pea puree. If you wish the peas can be prepared ahead of time and refrigerated until ready to make the loaf.

Preheat oven to 350 degrees.  Grease a 9x4-inch loaf pan.  You may also line with overhanging parchment paper if you wish to lift the loaf from the pan for serving purposes.

In a large bowl mix the pea puree and all other ingredients together until well combined.  Pack in the prepared loaf pan.  If using the topping mix the ketchup mustard and brown sugar together and spread on top of the loaf.

Bake 60-70 minutes or until the loaf is firm and cooked through the middle.  Remove from oven and let cool completely.  Refrigerate until ready to use.  Slice the loaf and serve with potato salads or use in a sandwich.  Yummy good!

Makes about 12-16 slices.


Sort and rinse the split peas before cooking.  The peas are generally clean but occasionally a small pebble or bit of dirt may be in the bag.


Use a medium sized pan to boil the peas.  Cover with plenty of water and bring to a slow boil.


A SLOW BOIL!  See what happens if you leave the burner on high and turn your back for a minute.  I just caught this in time.  What a mess that would have been.


After boiling about 45 minutes, add the bouillon cube and continue to boil until you have a thick consistency.  You will have about 2½-3 cups of cooked pea puree.  If you have measured/weighed correctly and you have more than 3 cups of cooked peas you may want to let them cook a little longer so more water can cook off.  


Taste the cooked peas and add the salt.  You need this well seasoned because you will be adding more ingredients.


Vegan Option:  Place all ingredients in bowl, omitting the eggs and mix together.  


Vegetarian Option:  Place all ingredients in a bowl and mix together.  

Pack the loaf mixture into the prepared loaf pan.  I like to line my dish with overhanging parchment paper so I can lift the cooked loaf from the dish.  Spread the top of the loaf with the topping, if using.


The loaf will bake at least 60 to 70 minutes.  When it is correctly baked it should feel firm but should not show signs of cracking on the top.  


Let the loaf cool completely in the dish before serving.  You may refrigerate if not eating within a few hours.  With the parchment paper flaps I easily lifted the cold loaf from the dish.  

Cut the cold loaf in slices to serve.

Thick slices are nice on a salad plate.  The thinner slices are good for sandwiches.


Place the loaf on a nice serving dish and dress it up for a nice family meal.


I served the Yellow Split Pea Loaf with a little savoury dressing and cranberry sauce. Potato and pasta salads rounded out the meal.


Yellow Split Pea Roast
Good on a sandwich. Good on a plate.



print recipe

Yellow Split Pea Loaf
Served cold with salads or in a sandwich, this tasty Split Pea Loaf makes for an economical vegetarian or vegan meal.

Ingredients
  • 8 ounces (1 rounded cup) yellow split peas, sorted and washed
  • 1 vegetarian bouillon cube, beef, chicken or vegetable
  • ½-1 teaspoon salt, or to taste
  • 1½ cups dry bread crumbs (increase to 2 cups for vegan option)
  • eggs (omit for vegan option) eggs
  • ½ cup tomato sauce
  • 1 small onion, finely diced
  • ½ - 1 teaspoon savoury
  • Other seasonings as desired
  • Optional Topping
  • ¼ cup ketchup
  • 1-2 teaspoons mustard
  • 1 tablespoon brown sugar
Instructions
In a medium size saucepan, slowly boil yellow split peas about 45 minutes. Add bouillon cube and continue boiling until thick and soft. It will take up to 2 hours to achieve a soft but thick consistency. Taste and add salt as needed. You want the peas well seasoned because you will be adding more ingredients.

You will have about 2½-3 cups of cooked pea puree. If you wish the peas can be prepared ahead of time and refrigerated until ready to make the loaf.

Preheat oven to 350 degrees. Grease a 9x4-inch loaf pan. You may also line with overhanging parchment paper if you wish to lift the loaf from the pan for serving purposes.

In a large bowl mix the pea puree and all other ingredients together until well combined. Pack in the prepared loaf pan. If using the topping mix the ketchup mustard and brown sugar together and spread on top of the loaf.

Bake 60-70 minutes or until the loaf is firm and cooked through the middle. Remove from oven and let cool completely. Refrigerate until ready to use. Slice the loaf and serve with potato salads or use in a sandwich. Yummy good!

Prep time includes boiling the peas.
Details
Prep time: Cook time: Total time: Yield: 12-16 slices

Friday, April 06, 2018

Easy Cocoa Chocolate Cake


Easy Cocoa Chocolate Cake has no eggs, no milk, no butter!  But this chocolate cake is better than you think!  What kind of a cake is this, you might wonder, without the basic ingredients of any basic good cake?  Well, it's an Easy Cocoa Chocolate Cake that you can whip up in minutes for any of your family or friends that may be vegan or have an egg allergy.  And, certainly, it will feed your own sweet tooth quite nicely in times of an egg shortage, ha, ha.  

I've had this recipe for quite some time and have made it dozens of times over the years.  It was one of my go-to recipes when I was teaching school and wanted to bring a treat to the kids.  It was practically allergy free, except for the occasional child who may have had a chocolate allergy.  You'd be surprised how many children have egg and dairy allergies.  

But this is not the origin of this particular recipe for my purposes of obtaining it for my use.  When my youngest son, Peter, was in his late teens he decided he was going to eat vegan.  That threw me in a spin for a few minutes but I recovered and started looking for recipes we would all want to eat.  I'm not one to make several different meals to please every palate at the table, especially for everyday dining.  I'm a one-for-all kind of person.  So I wanted recipes we all would enjoy and eat together as a family.  This is one of those recipes that I found.

This Easy Cocoa Chocolate Cake came from a Greek Orthodox Church website that included recipes for lent. (The address for the site was never recorded as I never, ever thought I'd write a blog.)  I figured if it was on a church website or cookbook it had to be pretty good.  And I was right.  It was good.  It wasn't as good as a regular egg, butter and milk cake but it wasn't bad as cakes go.  I've had worse made with eggs, butter and milk. Ha, ha. Anyway, it filled the gap in our dessert menu quite nicely and, as I've mentioned above, I've used it at school many times.  

But there was always one thing that bothered me about the cake and that was the slight unpleasant taste of baking soda that I could always detect every time I ate the cake.  The ratio of baking soda to flour was not correct but without eggs it needed the extra leavener to help it rise.  The correct ratio is ½ teaspoon baking soda to 1 cup flour and in this recipe the baking soda was doubled.  I knew that was the problem but never bothered to fiddle around with the recipe until this past week when I decided to make it for my blog.  

David, my eldest son, and his family were visiting for Easter week when I made the cake.  It's always nice to have a crowd around to help eat a large cake.  As usual the cake had the baking soda taste and when I asked David for a critique of the said cake he very honestly told me it didn't taste like a real chocolate cake.  Well, I knew that but his opinion only confirmed my own thoughts.  So this morning I got busy while everyone was still in bed and started fiddling with the recipe.  I added more cocoa, oil, water and vinegar.  I decreased the baking soda to the proper ratio and included baking powder to the mix.  I believe I have indeed improved on the original cake.  It's still not quite the same texture of a regular cake, as the crumb is softer lacking the protein from the egg, but it's better than the one I've been making.  It's now a little less dense, more chocolatey, and best of all the baking soda taste is gone! Yeah!!!  And I halved the recipe as it originally make a huge cake.  You can easily double the ingredients if you need a larger cake or more cupcakes.  

As with any homemade cake it is best eaten the day it is made but will be perfectly satisfactory for another day or two.  Freeze any left-overs for another day.  


Easy Cocoa Chocolate Cake
No eggs, no milk, no butter!  This cake is better than you think.  

1½ cups flour

1¼ cups sugar
¼ cup cocoa + 2 tablespoons
¾ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon vinegar or lemon juice
1¼ cups water
1 teaspoons vanilla
⅓ cup oil + 2 tablespoons

Preheat oven to 350 degrees.  Grease and line with parchment or waxed paper two 8 or 9-inch round cake pans or line 18 cupcake pans. 


Sift together dry ingredients in a large mixing bowl.  Completely combine all dry ingredients.  Add oil, vanilla, vinegar, and cold water and beat together until smooth.  You may use a hand mixer or whisk to do this.  Pour into prepared pans and bake.  If making cupcakes use a scant ¼ of batter for each one.  Bake layer cakes 25-30 minutes or until tester comes out clean; cupcakes 18-20 minutes.  


When baked, let rest 10 minutes in pans and then turn out on baking rack to completely cool.  


Frost with your favorite frosting.


Makes 2 layers or 18 cupcakes


Store in covered container or freeze for future eating.




Sift dry ingredients in a large bowl.  Completely combine the dry ingredients before add the wet ingredients.  Beat with an electric mixer or hand whisk until there are no lumps in the batter.  This won't take long.


Line 18 cupcake pans with liners or grease and line cake pans with parchment or waxed paper.

When cakes or cupcakes are baked let them sit in the pan for about 10 minutes.


Remove cakes and cupcakes from pans and let cool completely on baking rack.


When cool top with your favourite frosting. 


I piled raspberry whipped topping on the cupcakes. I beat a little seedless raspberry jam into the Nutriwhip I was making.  As far as I can tell Nutriwhip is vegan.  Nutriwhip can be found in most grocery stores in the cooler section by the eggs, milk and other refrigerated whipped toppings.


I frosted the cake with a peanut butter icing.  It's just a simple vanilla buttercream with a big dollop of peanut butter added to the mix. You can substitute vegan margarine for the butter in the icing recipe if you wish to keep everything vegan.


Ben decided to have some of his dessert before supper.  He seems to be enjoying the sample piece used for the photographs.


A double recipe will make 12 cupcakes and two thin layers. 

No eggs, no milk, no butter!  
This cake is better than you think.





print recipe

Easy Cocoa Chocolate Cake
No eggs, butter or milk! This cake is better than you think! Great for people with allergies or for vegan diets.
Ingredients
  • 1½ cups flour
  • 1¼ cups sugar
  • ¼ cup cocoa + 2 tablespoons
  • ¾ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon vinegar or lemon juice
  • 1¼ cups water
  • 1 teaspoon vanilla
  • ⅓ cup + 2 tablespoons oil
Instructions
Preheat oven to 350 degrees. Grease and line with parchment or waxed paper two 8 or 9-inch round cake pans or line 18 cupcake pans.

Sift together dry ingredients in a large mixing bowl. Completely combine all dry ingredients. Add oil, vanilla, vinegar, and cold water and beat together until smooth. You may use a hand mixer or whisk to do this. Pour into prepared pans and bake. If making cupcakes use a scant ¼ of batter for each one. Bake layer cakes 25-30 minutes or until tester comes out clean; cupcakes 18-20 minutes.

When baked, let rest 10 minutes in pans and then turn out on baking rack to completely cool.

Frost with your favorite frosting.

Store in covered container or freeze for future eating.

Details
Prep time: Cook time: Total time: Yield: 2 8- or 9-inch layers or 18 cupcakes

Tuesday, March 20, 2018

Corn Bread and Muffins


Cornbread and Muffins are not only great on their own but make a perfect accompaniment to chili, soup or stew. Quick and easy to make, you can have hot muffins or bread in about 30 minutes.

I like corn bread and muffins.  I love the crispy edges and how the butter soaks into the warm bread or muffin, filling in the little holes between the soft crumbs of the bread.  I like dipping it in my chili or soup.  And when cornbread is a day or two old I like it rewarmed, broken in a bowl, drizzled with a little maple syrup and a splash of milk. Yes, I like cornbread and muffins very much.

My college roommate, Ellen, often ordered a toasted Corn Muffin at a little greasy-spoon cafe not far from the school. I believe the place was called "Sam's".  I can still see the cook splitting and buttering the muffin before placing it on the hot grill to sizzle and toast. For some unremembered reason I never ordered a corn muffin myself but I do remember how good hers looked.  Maybe it was because cornbread and muffins were not a familiar food from my childhood.  

I don't remember Mom making cornbread and if she did it would have been so seldom that it never made it to my memory.  Ha, ha.  But I do know we had cornmeal in the house.  We would occasionally have it cooked as porridge or mush for breakfast.  Sometime during my life I did become acquainted with the tasty cornbread and I have been making it ever since.

I usually make Cornbread in a square pan but today I'm featuring Corn Muffins which, for me, is the same recipe as Cornbread.  You can also add extras to the cornmeal batter such as corn niblets, shredded or diced cheese or diced sweet or hot peppers.  About half a cup of these extras make a tasty addition to the mix. 


Corn Muffins
1 cup yellow cornmeal
1 cup flour
3 tablespoons sugar (use ⅓ cup for sweeter muffins)
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup oil
1 egg 

Preheat oven to 425 degrees.  Grease 12 muffin cups.  I find butter better than pan spray for these muffins as it gives them a nicer crust.

Blend the cornmeal, flour, sugar, baking powder and salt together.  Add the milk, oil and egg.  Using a whisk, beat the mixture until well blended, about 1 minute.  Fill the prepared muffin cups using a quarter cup measure or a no.16 ice cream scoop.  

Bake 15 minutes in the preheated oven.  Remove from oven; let cool a few minutes in the pans and then turn out on a cooling rack.  The muffins are best eaten warm from the oven. If not using immediately cool completely and stored in an airtight container. 

Makes 12 muffins.


Double Corn Muffins
Add a ½ cup well drained and patted dry corn niblets to the mixture when you add the milk, oil and egg. Bake as directed above.

Cornbread 
Bake the batter in an 8x8-inch or 9x9-inch greased square pan for 20 to 25 minutes .  Let cool a few minutes and serve from pan while warm.  Store uneaten portion in airtight container.



Cornbread or muffins are so easy to make with just a few ingredients.

Combine the dry ingredients in a large bowl.  You want to make sure everything is thoroughly combined so there won't be lumps of baking powder not distributed through the mix. 


Add the wet ingredients, the egg, oil and milk and beat with a whisk about a minute until everything is well combined.  


I like to use butter to grease my muffin pan or square pan.  The butter gives a nicer crust than pan spray.

Fill each muffin cup with about ¼ cup of batter.  A no. 16 ice cream scoop holds ¼ cup and make filling the muffin cups an easy task.


Bake the muffins in the preheated oven for 15 minutes or until golden in colour.  If making cornbread bake for 20-25 minutes.


Turn the baked muffins on a cooling rack.  Eat them while they are still hot from the oven or cool them completely if storing in an airtight container. Serve cornbread from the pan. 


To serve stored muffins, reheat in the oven or microwave and serve hot with butter, jam or syrup.

Serve piping hot with butter melting through each golden crumb. 



print recipe

Cornbread and Muffins
Quick and easy to make, you can have hot muffins or bread in about 30 minutes.
Ingredients
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 3 tablespoons sugar (use ⅓ cup for sweeter muffins)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup oil
  • 1 egg
Instructions
Preheat oven to 425 degrees. Grease 12 muffin cups. I find butter better than pan spray for these muffins as it gives them a nicer crust.

Blend the cornmeal, flour, sugar, baking powder and salt together. Add the milk, oil and egg. Using a whisk, beat the mixture until well blended, about 1 minute. Fill the prepared muffin cups using a quarter cup measure or a no.16 ice cream scoop.

Bake 15 minutes in the preheated oven. Remove from oven; let cool a few minutes in the pans and then turn out on a cooling rack. The muffins are best eaten warm from the oven. If not using immediately cool completely and stored in an airtight container.

Makes 12 muffins.


Double Corn Muffins
Add a ½ cup well drained and patted dry corn niblets to the mixture when you add the milk, oil and egg. Bake as directed above.

Cornbread Bake the batter in an 8x8-inch or 9x9-inch greased square pan for 20 to 25 minutes . Let cool a few minutes and serve from pan while warm. Store uneaten portion in airtight container.
Details
Prep time: Cook time: Total time: Yield: 1 8 or 9-inch cornbread or 12 muffins

Tuesday, March 13, 2018

Glazed Lemon Loaf


Moist Lemon Loaf with an almost crunchy glaze just melts in your mouth and begs for another and another bite!

I guess the month of March is going to be Quick Bread Month at my house.  I know it's Nutrition Month and I should probably post something ultra healthy but quick breads are a bit healthier than cake so I feel somewhat justified in baking and eating them. (Fairly weak defense, I know.)  So far I've made Banana Date Bread with dates and also with chocolate chips, Orange Bread and Orange Nut Bread and now I'm on to lemon bread or as it's called Glazed Lemon Loaf.  Of course, I didn't eat all that lovely bread by myself.  I shared quite a bit of it at a community function.  But, if I'm honest, I did eat more than my fair share.

Glazed Lemon Loaf is a favourite of mine as I love everything lemon. This  recipe comes from the Cream of the West Cookbook that I purchased years ago by sending in a proof of purchase from the bag of flour.  I can't remember if it was free or if I had to pay a few dollars.  Most of the recipes are very good and I've used the book over and over with great results.  This particular quick bread comes together in no time to produce a lovely, moist loaf with a tangy, sweet glaze.  And it only gets better by the next day as the glaze soaks into the top layer of the bread.  I've changed the recipe just a little to make it even quicker to make.  The original recipe called for butter (which I love) but I've replaced it with oil and added a teaspoon of lemon extract to enhance the lemon flavour.


Glazed Lemon Loaf
1½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
Grated rind of one lemon
½ cup oil
2 eggs
½ cup milk
1 teaspoon lemon extract

Glaze
Mix until dissolved:
2 tablespoons lemon juice
¼ cup sugar

Preheat oven to 350 degrees.  Grease or pan spray an 8½ x 4½ -inch loaf pan.  Line the bottom with parchment paper for easy removal. 

Into a large bowl, sift the flour, baking powder, salt and sugar. Mix the grated lemon rind through the flour mixture to evenly distribute.

In a smaller bowl, beat oil, eggs, milk and lemon extract together until well blended.

Make a well in the dry ingredients and pour in the liquid ingredients. Lightly mix together until mixture is just blended together. DO NOT beat.  The batter may have a few lumps but there should not be a large amount of flour showing. 

Scrape the mixture into the prepared loaf pan and bake in the preheated oven 50-60 minutes or until a tester or toothpick comes out clean. 

While the loaf is baking, combine the ingredients for the glaze.

Remove loaf from oven and let cool no more than 5 minutes.  Drizzle glaze over the top of the hot bread.  You may also use a pastry brush to aid in spreading the glaze.  Let the loaf cool about 15 minutes to let the glaze soak in and then remove from pan and let rest on baking rack until thoroughly cool. 

Store the bread in and airtight container or in a plastic bag.  The bread can be cut as soon as it is cool but it will cut and taste better the next day.  (I usually cut it right away because I can’t or wont wait but then I get to enjoy it the next few days as the flavour ripens and improves.)

Makes 12-16 slices.



Sift flour, baking powder, salt and sugar together.

Mix the lemon rind thoroughly through the flour mixture.

Beat the eggs, oil, milk and lemon extract together until well blended.

For best flavour use pure lemon extract.

Make a well in the dry ingredients and pour in the liquid ingredients.  Gently stir the ingredients together.  DO NOT beat.  The batter may be lumpy but very little flour should be showing .


Scrape batter into prepared pan.  Bake 350 degrees for 50-60 minutes.   

Test for doneness by inserting a cake tester or toothpick in  the middle of the loaf.  The tester should come out clean when the loaf is fully baked.


Let the loaf cool about 5 minutes and then drizzle with the glaze.  Make the glaze while the loaf is baking.  I like to use a pastry brush to make sure all the surface of the loaf is covered in the tangy lemon glaze.


Let the glazed loaf sit on a cooling rack for at least 15 minutes before removing from pan.  Continue to completely cool before cutting.


I will counsel you to wait 24 hours before cutting and eating but I disregard my own counsel all the time.  


Sweet and tangy all at the same time. 
I won't even tell you how many slices I've consumed.

Glazed Lemon Loaf--just mouthwateringly good!




print recipe

Glazed Lemon Loaf
Lemon quick bread with a sweet, tangy glaze.
Ingredients
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • Grated rind of one lemon
  • ½ cup oil
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon lemon extract
  • Glaze
  • Mix until dissolved:
  • lemon juice
  • ¼ cup sugar
Instructions
Preheat oven to 350 degrees. Grease or pan spray an 8½ x 4½ -inch loaf pan. Line the bottom with parchment paper for easy removal.

Into a large bowl, sift the flour, baking powder, salt and sugar. Mix the grated lemon rind through the flour mixture to evenly distribute.

In a smaller bowl, beat oil, eggs, milk and lemon extract together until well blended.

Make a well in the dry ingredients and pour in the liquid ingredients. Lightly mix together until mixture is just blended together. DO NOT beat. The batter may have a few lumps but there should not be a large amount of flour showing.

Scrape the mixture into the prepared loaf pan and bake in the preheated oven 50-60 minutes or until a tester or toothpick comes out clean.

While the loaf is baking, combine the ingredients for the glaze.

Remove loaf from oven and let cool no more than 5 minutes. Drizzle glaze over the top of the hot bread. You may also use a pastry brush to aid in spreading the glaze. Let the loaf cool about 15 minutes to let the glaze soak in and then remove from pan and let rest on baking rack until thoroughly cool.

Store the bread in and airtight container or in a plastic bag. The bread can be cut as soon as it is cool but it will cut and taste better the next day. (I usually cut it right away because I can’t or wont wait but then I get to enjoy it the next few days as the flavour ripens and improves.)
Details
Prep time: Cook time: Total time: Yield: 12-16 slices