Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: A holiday quickbread for your brunching, snacking, and gifting needs.
WHO: Kimber Brown is a lifestyle photographer, food blogger, yogi, and explorer. She lives in Redondo Beach, California.
WHAT: A new quickbread to add to your holiday repertoire.
HOW: Slice your apples, fold your dry ingredients into your wet ingredients, and send your loaves off into the oven. Top with a brown sugar-y crumble halfway through baking.
WHY WE LOVE IT: We love how refined this quickbread tastes; the rooibos and apple give it a floral fruitiness that feels elegant and special. We see this as part of a brunch spread, or as an afternoon snack with a cup of tea. (We wouldn't mind it as breakfast in bed, either.)
Makes two 9x5-inch loaves
2 2/3 cups unbleached white flour
2 tablespoons organic red rooibos tea leaves, loose
1 1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon, ground
1 vanilla bean, caviar removed
2 cups granulated sugar
1 cup vegetable oil
4 organic eggs, beaten
2 large organic gala apples, peeled, cored, coarsely diced
1/3 cup unbleached white flour
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon, ground
3 tablespoons unsalted butter, cubed
Photo by Mark Weinberg
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