Put Some Spring in Your Bread

Author Notes

I first conceived of this bread when I was teaching a culinary arts job training program. We often received donations of food in such quantities that we really had to stretch to find ways to use it up. Odd abundance is a great teaching tool. While I'm back to being a workaday chef, I still make this bread both at work and at home every spring for the sweet memories it evokes.
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This quick bread can be mixed, in the oven, and cool enough to slice but still melt butter by the time dinner is ready for the table.

Fresh peas lightly blanched - I used fresh little English peas - , snips of tender young chives just poking through the soil, and bright lemon zest will be perfectly happy to find themselves served alongside a colorful spring soup, a brilliant salad, or any fish you can name.

And a note of reality: if can't find or don't have bright, fresh peas, please feel free to use frozen (but please promise me you won't try to use canned). Just be sure to thaw them first and drain them well ; ) - boulangere —boulangere

Test Kitchen Notes

When I make a bread like this, I wonder why I ever buy bread in the store when it can be so easy to throw together a loaf of quick bread with such satisfying results. This bread came together so quickly and easily and tasted oh-so-good! I wasn't sure how I'd like peas in bread but they were perfect little surprises in the mouth and added a little moisture to the bread. The lemon brightens everything with the result being a very spring-like fresh bread. The only thing I might try differently next time, an idea of my husband's who also loved this bread, is to add a little chopped mint -- mainly because we love the flavor combo of peas, lemon and mint. One thing for sure, I'll be making this bread many more times!

One side note: I made half the recipe which amounted to a small boule just perfect for a dinner. The only adjustment I made was the baking time, which was perfect at 25 minutes. - ChezSuzanne —TheWimpyVegetarian