Quick Bread – how to make regular loaf with flat top.
Flat as our Midwest prairies. 🙂 This sentence describes this bread really well. Only in looks though. There is nothing flat about it’s flavor. It is a very moist, tender and delicious bread. But if you remember yesterday, we are going for looks here and let’s face it, this bread lacks a little in this department. 🙂 Maybe we are being shallow here. But just like with everything that doesn’t look striking from the start, this bread is hiding the beauty within.
Just take a bite. Comfort in every little crumb.It’s like a trip back in time to your Grandmother’s kitchen and enjoying a slices of freshly baked sweet bread. Doesn’t matter the weather outside, it will make feel warm and happy.
This recipe is one of the easiest you will make. And it should be. It’s a quick bread after all. This bread is so easy and quick to make. No tricks here. Just mix, pour and bake. No changing temperatures, no slicing the top.
Just like with the previous recipe, this one is easily adaptable. Skip the preserves and orange zest and add chocolate chips. Just one thing, I do not recommend glazing this loaf as the bread is sweet enough by itself. Besides the top is slightly sticky and sweet too.
It really is a quick sweet bread. 🙂
How to make a quick bread with flat top and soft crumb.
- 2 c all-purpose flour
- 3/4 c granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg , beaten
- 1 tsp vanilla extract
- 1 c buttermilk (or sour milk)
- 1/3 c vegetable or canola oil
- 4 Tbsp apricot preserves
- 2 tsp freshly grated orange zest
Grease and flour 9"x5" loaf pan. Set aside.
Preheat oven to 350 degrees F.
If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 and 1/2 c. Stir few times and let sit for 2 to 3 minutes.
In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda and baking powder). Add orange zest and whisk.
In a medium mixing bowl, beat eggs. Add buttermilk, oil and vanilla and mix well.
Add wet ingredients to dry ingredients and stir with a wooden spoon or rubber spatula just until moistened. Do NOT overmix the batter!
Pour half the batter into prepared pan and spread evenly. Drizzle the apricot preserves and gently make few swirls in the batter. Top with remaining batter and spread evenly.
Bake for 35 to 40 minutes or until a toothpick inserted in the center of the bread comes out clean.
Cool in pan.
I suggest you make it this afternoon and enjoy with a cup of tea. I know I will. 🙂