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24 Comments
drbabs
January 1, 2011
Hi Jenny--I made this to bring over to friends' houses today. I wanted a moister cake so I cut the flour back to 2 cups all purpose and 1 cup whole wheat. It was easy, beautiful, and a very big hit. Thanks for introducing it!
Jestei
March 28, 2011
this was an EXCELLENT tip. the incipient pescetarian made it this way for a school event and it was great.
fishesm
December 22, 2010
My four-year-old says, "it's too good!" Ran out of granulated sugar so made a last minute grab for brown and threw in about a cup of leftover cranberries. Baked in 4 mini loaf pans for 30 minutes. Moist, delicious, and not too sweet. Thanks!
gingerroot
December 21, 2010
Teensy attack of holiday-itis going on here...then I thought about this, and now I think I will be okay. Thanks, Jenny, once again, for lifting my mood - and on a Tuesday! Happy Holidays!
Sagegreen
December 21, 2010
This does sound refreshing. I just finished making several dozen springerles, but they won't really be ready to eat for a few weeks. I probably will make some pfeffernusse and spekulaas, too, before I get cookied out.
mklug
December 21, 2010
This will sound totally stupid (and might be best asked as a pickle), but are there any steps that need to be taken for high-altitudes when making quick bread?
I've almost always lived at high altitude, except for a few years in DC where every baked thing I made turned out weird (until I realized I was still following those h-a instructions).
I've almost always lived at high altitude, except for a few years in DC where every baked thing I made turned out weird (until I realized I was still following those h-a instructions).
Kitchen B.
December 20, 2010
This is a great recipe - all ingredients are pantry staples and it is a snap to put together. I can imagine what some orange dust/blossom water and cardamom would do..........along with some chocolate chips!
llskibum
December 20, 2010
Yum, just made this in little loaf pans to give to my neighbors as a home baked pre-holiday treat. I like that it's not overly sweet or chocolately - just enough of a hint of sweetness to feel ok about eating it for breakfast. I didn't have espresso granules so decided to add some almond extract to give it a slightly almond taste. Really divine.
SWTorrey
December 20, 2010
I had all the ingredients, too - hurray! Serving it today as an after-school snack. Has anyone tried this with chocolate chips?
Jestei
December 20, 2010
that's interesting -- it would make it obviously more chocolate-y and that would change its essential nature, however, it would be more kid chocoholic friendly too. it depends on what your aim is.
mcs3000
December 20, 2010
Goodness, we really are brown bag nerds. I have a soup bowl on my desk too. Right next to my Weck jar with genmaicha tea. And @drbabs, if you try the French toast idea, please let us know. Sounds grand.
cookfordays
December 20, 2010
the good news is, I have all of the ingredients in my house already to make this bread. LOVE!
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