Pineapple Cheese Bread

 

To all the naysayers that find pineapple and cheese together loathsomely perplexing, I give you... Pineapple Cheese Bread and before you recoil, I implore you to try this admirable recipe, not only in hopes to change your culinary perception but rather to savour it's super moist, semi-sweet, spongy cheesy merit of goodness that quite respectfully may rival all other loaves. I had a few skeptics in the house however once made the whole loaf disappeared quickly and quietly with resounding requests to make another soon.      

Pineapple Cheese Bread

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2 1/4 cups unbleached all purpose flour

1/2 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cup shredded sharp cheddar cheese

1 egg

3/4 cup milk

1/4 cup light olive oil

1 cup canned crushed pineapple, undrained

extra shredded cheese 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 x 5 x 3 inch loaf tin and line the bottom with baking parchment paper. 

In a large bowl sift together the flour, white sugar, baking powder, baking soda and salt. Stir in the shredded cheddar cheese.

In another bowl beat together the egg, milk, olive oil and crushed pineapple. Add the liquid mixture to the dry ingredients and beat for about half a minute, the batter will be lumpy, spoon batter into the prepared loaf tin. Smooth the top and sprinkle with shredded cheese. 

Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. 

Notes: darker pans cook things more quickly than lighter pans so adjustments with baking times may be needed. 

Fruit and Nut Loaf

 

A nutted fruit loaf that can be delightfully devoured with a cup of tea although I do appreciate a slice with a cup of coffee, to linger over on a weekend. The buttery crumb texture is subtly sweet with a nutty fruit flavour that melts in your mouth. You don't have to icing this loaf although drizzled with a simple glaze icing gives it a more celebratory feel whatever the day or occasion. 

Fruit and Nut Loaf

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2 cups unbleached all purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

1/2 cup dark brown sugar, packed

1 cup mixed chopped nuts

1 cup mixed dried berries

1 egg, well beaten

1 cup milk

1 teaspoon vanilla extract

1/4 cup melted butter, slightly cooled

1/4 teaspoon baking soda, dissolved in 1 teaspoon warm water

Preheat oven to 350ºF. Lightly grease and flour a 3 lb. loaf tin and line the bottom with baking parchment or lightly grease and flour two standard, 2 lb, loaf tins and line the bottom with baking parchment.  

In a large bowl combine the flour, baking powder, salt, brown sugar, chopped nuts and dried berries together. 

Create a well in the centre and add the egg, milk, vanilla, melted butter and the baking soda water. Using a wooden spoon, stir until everything is mixed and blended together. 

Pour into the prepared loaf tin or tins and allow the batter to stand covered in a warm place for 20 minutes before baking.

Baking in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. 

Notes: dark pans bake things more quickly than lighter pans and ovens vary so baking times may vary. 

Golden Coconut Lime Loaf

 

This golden loaf gets its rich colour from the added turmeric and it certainly has all the warmth and glow of Spring and all the sunny disposition, do I dare say, of Summer. A dense loaf, such as this, is lusciously forgiving in what it doesn't have, no eggs, no butter or no oil and no dairy. Trust me, you won't miss those because it is glorious and flavourful.  

 Golden Coconut Lime Loaf

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1 cup (244ml) Almond milk

1/2 cup (161g) maple syrup

2 tablespoons sugar

1 cup (85g) coconut flakes, plus extra for decorating 

1 teaspoon vanilla

juice and grated zest of 1 lime 

1 1/2 cups (187.5g) unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon turmeric

1/4 teaspoon British mixed spice or nutmeg or cinnamon, optional

Preheat the oven to 350ºF. Grease and flour a loaf tin and line the bottom with baking parchment paper.

Combine the almond milk, maple syrup, sugar, coconut flakes vanilla and the lime zest and juice together in a large bowl. Whisk together until nicely blended. 

In another bowl mix the flour, baking powder, baking soda, salt turmeric powder and British mixed spice, if using, together well.

Add the flour mixture to the almond milk mixture and gently stir together to form a thick batter. Spoon the batter into the prepared loaf tin and spread evenly. Sprinkle the top with more shredded coconut. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the centre comes out clean.

Cool for 10 minutes in the tin and then remove the loaf from the tin and continue to cool completely on a wire rack. Sprinkle with more shredded coconut and finely dried edible flowers before serving. 

We had a lovely relaxing weekend and hope everyone had one too. It's midweek and although the sun seems to be hiding behind the cloud cover the birds are still singing. - JD    

Date Walnut Loaf

This is one of those classic recipes that does not go a miss anytime of the year. An easy and quick recipe to satisfy the peckish.   

Date Nut Loaf

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2 cups dates, pitted and chopped

1 cup water

1/2 cup butter

1/2 cup brown sugar

1 teaspoon baking soda

1 tablespoon Irish honey liqueur

1 1/2 cups unbleached all purpose flour

1 egg, beaten

1 teaspoon rum extract

1 1/2 cups chopped walnuts

Preheat oven to 350ºF (175ºC). Grease and flour a 9x5 loaf tin and line the bottom with baking parchment paper. Set aside. 

In a saucepan over medium heat, combine the water and chopped dates and bring to a boil. Stir in the butter and sugar until melted. Remove from heat, stir in the baking soda and allow to cool for 10 minutes. Then gently stir in the Irish honey liqueur. 

Place the date mixture into a large mixing bowl. Blend in the flour, the beaten egg and rum extract. Stir in the chopped walnuts. Then pour batter into the prepared tin. 

Bake in the preheated oven for about 50 to 60 minutes, checking the loaf at 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack and cool completely.  

Hope everyone had a lovely weekend like us!  - JD 

Cheesy Tomato Herb Loaf

Exceptionally savoury and perfect to pack for summer picnics, enjoyed thinly sliced with afternoon tea and sandwiches. Sliced thickly and slathered with melted butter and crushed garlic and toast in the oven creating savoury garlic toast slices. You can vary the herbs and cheese depending on taste.   

Cheesy Tomato Herb Loaf

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1 1/2 cup self raising flour, sifted

1 teaspoon dry English mustard

2 tablespoons chopped herbs (chives, thyme, basil, sage, parsley)

1 - 2 tablespoons dried tomato or chopped sun-dried tomatoes

1 cup mature cheddar cheese, grated

1/4 stick of butter

1 egg, beaten

2/3 cup water

Preheat oven to 375ºF. Grease and flour a loaf pan and line the bottom with baking parchment paper.

Mix together the flour, mustard, herbs and cheese. Melt the butter, add to the mixture with the egg and water and mix to a soft, wet, cake-like dough.

Turn into the prepared pan and bake for 30 to 45 minutes until well risen and golden brown. Remove from the oven and cool on a wire rack. Serve warm or cold with butter. 

This week has been a nice one so far, for us. - JD 

Apple Cheddar Buttermilk Bread

Easily one of my favourite loaves to make. Perfect for sandwiches or on it's own with  a nice lashing of butter.  


Cheddar Apple Buttermilk Bread

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makes 1 loaf

2 cups unbleached all purpose flour

2 tablespoons caster sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

pinch of salt

1 cup of shredded old cheddar cheese

2 apples, peeled and diced

1/4 cup butter

1 1/4 cups buttermilk

Preheat oven to 350ºF (180ºC) Grease and flour a loaf tin. Line the bottom with baking parchment paper. Set side.

In a large bowl combine the flour, sugar, baking soda, cream of tartar, salt. Add the shredded cheese and diced apples to the flour mixture. 

Cut in the butter and mix well with your hands for a few minutes until the flour mixture becomes crumbly and start to stick together.Stir in the buttermilk to form a nice soft dough. Place the dough into the prepared loaf tin and spread evenly. Sprinkle more shredded cheese on top and bake for about 45 minutes.   

Hope everyone had a nice weekend and for those whom had a long weekend, like us, it was as well. There seems to be a bit of a break, weather wise, temperatures have warmed up slightly... if you call minus 19ºC warm. Which at this time, I am! Stay warm and for those in warmer climates,  stay cool. - JD 

Pineapple Chocolate Chip Bread

This is a delicious alternative to banana bread. Not too sweet however tangy and the dark chocolate chips add just the right amount of richness, one would want in such a decadent bread. It's super moist texture makes for an irresistible crumbly loaf that will be devoured quickly.      

Pineapple Chocolate Chip Bread

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1 cup crushed pineapple, well drained  

3/4 cup caster sugar or coconut sugar

1/2 cup vegetable oil
1 teaspoon maple extract

2 eggs

2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup mini chocolate chips

Preheat oven to 350ºF (180ºC). Grease and flour and 9x5 inch baking loaf pan, and line with baking parchment paper. Set aside.

In a large bowl whisk together the drained crushed pineapple, sugar, vegetable oil and eggs.

In a medium bowl mix together the flour, baking powder, baking soda, salt and mini chocolate chips. Stir into the pineapple mixture, until just combined. 

Pour into the prepared baking loaf tin. Smooth the top with a butter knife and sprinkle some of the remaining crushed pineapple on top. 

Bake for 50 to 60 minutes or until a wooden pick inserted into the centre comes out clean. Allow to cool for 10 minutes; remove from the baking tin. Transfer to a wire rack to cool completely. 

Notes: When draining the tin of crushed pineapple you may choose to either discard the pineapple juice extracted or save it for another recipe. It is best to let the the bread cool completely and rest a bit before slicing due to the texture. It's texture is reminiscent of a carrot cake.   

Pineapple Carrot Zucchini Loaf

Spring has sprung and this super moist loaf with a subtle spiced flavour; is delicious on it's own or with a cup of tea.  

Pineapple Carrot Zucchini Loaf

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3 cups of unbleached all purpose flour

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon mixed spice

1 cup chopped walnuts

3 eggs

1 1/2 cups coconut sugar

1/2 cup buttermilk

3/4 cup vegetable oil

2 teaspoons maple extract

2 cups grated zucchini

1 cup grated carrots

1 can of crushed pineapple, well drained

Preheat oven to 350ºF (170ºC). Grease and flour two 9x5 inch loaf tins. Line the pans with baking parchment paper. 

In a large bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg in a bowl. Stir in the chopped walnuts and set aside.

In another bowl beat the eggs together with the coconut sugar, buttermilk, vegetable oil, and maple extract, until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, and pineapple just until combined. Divide the batter evenly between the two prepared loaf tins.

Bake in the preheated oven until a toothpick inserted into the centre of the loaf comes out clean, about 50 to 60 minutes. Cool in the tins for 10 minutes, then remove from tins and finish cooling on a wire rack before slicing.

Notes: I only have one loaf tin therefore I made 12 muffins with the remaining batter. 

Hope everyone had a great weekend! - JD 

Cherry Almond Loaf Cake

From Nigella Lawson's, How to Be a Domestic Goddess, comes this featured recipe. Aromatic almond and plump cherries are mellow in this buttery loaf cake. To me, it is very reminiscent of a bakewell tart and I could see drizzling royal icing over the top when making this cake during the holidays; instead I scattered sliced almonds on top for a bit more flair. 

Nigella Lawson's Cherry Almond Loaf Cake

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Makes 8 to 10 slices

1 1/2 cups natural coloured candied cherries

1 2/3 cups self-raising flour

2 sticks (1 cup) butter, softened

3/4 cup superfine sugar 

3 large eggs, beaten

2 - 3 drops almond essence

1 cup almond meal

1/3 cup milk

Method:

1. Preheat the oven to 170ºC/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.

2. Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23x13x7cm / 9x5x3 inches) and bake for 3/4 to 1 hour, or until a cake-tester comes out clean.

3. As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.

Notes: I had to cook the cake a bit longer than stated in the recipe... ovens vary therefore cooking times may vary. 

For metric measurements and for other Nigella Lawson recipes click *here* 

Hope everyone had a great weekend. - JD 

Almond Poppy Seed Loaf

Another loaf recipe to add to your baking repertoire. Delicious with a subtle hint of almond flavour plus the added bonus of a bit of fibre. This is irresistible with a cup of tea!    

Almond Poppyseed Loaf

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1 1/2 cups all purpose flour

1/2 cup coconut sugar

2 teaspoons baking powder 

1/4 teaspoon salt

1 tablespoon poppy seeds

1 cup All-Bran cereal

1 cup milk

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

1/4 teaspoon almond extract

1/2 cup chopped almonds, toasted

Preheat of to 350ºF (180ºC). 

Butter and flour a loaf pan. Line the loaf pan with baking parchment paper. Set aside.

In a bowl, blend together the flour, sugar, baking powder, salt, and poppy seeds. Set aside. 

In a large bowl, mix together the cereal and milk. Let stand for 5 minutes until the cereal has softened. Stir in the eggs, oil, vanilla, and almond extract. Add the toasted almonds and then add the flour mixture, stirring until just combine.

Spread batter evenly into the prepared loaf pan and bake for 50 minutes or until wooden pick inserted in the centre comes out clean. Let cool for 10 minutes before removing from pan. Let cool completely on wire rack. 

Notes: You use caster sugar however the loaf would probably be more sweet. Coconut sugar gave richness with just a hint of sweetness and complimented the toasted almonds. I also thought chopped apple pieces might be a nice addition. 

Getting things done inside and outside of the kitchen. The temperature today is a balmy -29ºC! Stay warm everyone! - JD 

Lemon Poppy Seed Loaf

Having a well stocked pantry is great however when it is running a bit low and a few items need to be replenished and one forgets to; then some kitchen know how and calling upon other possible ingredients out of frustration is a must, especially when one is half way through the recipe. Despite my quick substitutions a delicious lemon poppyseed loaf was achieved. The drizzle icing was an afterthought. Great with a cup of tea or in a packed lunch this lemon poppy seed loaf is easy to make and superb.  

Lemon Poppyseed Loaf

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3 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1/2 cup butter, softened

3/4 cup white sugar

1/2 cup coconut sugar

3 eggs

1/2 cup freshly squeezed lemon juice

1 cup plain low fat greek yoghurt

grated lemon rind of 4 lemons

1/3 cup poppy seeds

Notes: I only had 1/2 cup of greek yoghurt so I used 1/2 cup of low fat sour cream to make the 1 cup of dairy (greek yoghurt). I was only able to add 2 eggs, that is all I had. With the one egg missing the loaf still turned out, the batter was thick, regardless it went unnoticed. You probably could cut the sugar down to 1 cup and just equally halve the white and coconut sugar. 

Preheat the oven to 350ºF (175ºC). Grease and flour 2 loaf tins. I have a wide and somewhat tall loaf pan so I just needed to grease 1 loaf pan.  I made muffins with the  small amount of remaining batter left.  

In a medium bowl blend the flour, baking soda, and salt together. Then set aside.

In a large bowl blend the butter and sugar until light and fluffy. Then beat in the eggs one at a time. Once all the eggs have been added to the butter and sugar mixture; add the lemon rind and give a stir. 

In a separate bowl carefully mix the yoghurt, and or sour cream and lemon juice together and add alternately with the flour mixture into the butter mixture. Mixing until just blended. Add the the poppy seeds and stir until distributed nicely. Pour the batter into prepared tins. Smooth the tops. 

Pop in the preheated oven and bake for about 50 minutes or until browned and a knife inserted in the centre comes out clean. Let cool on wire racks for about 15 minutes before turning out of pans.

Once cooled the cake is ready for some drizzle icing if you wish. The drizzle icing is a simple one. About 1 cup of icing sugar mixed with some lemon juice or water to make a runny paste. Drizzle over cake to completely cover the top, letting the icing drip down the sides, and before the drizzle icing sets grate some more lemon rind on top.  

Usually the cake of a lemon poppy seed loaf is much lighter in colour... almost white. Possibly because I added coconut sugar it gave the loaf a more darker look and richer taste. Still, it was very lemony which is the important factor.

Friday is here. Another busy week as bit the dust. Have a good weekend everyone. - JD 

Apricot Honey Bread

Last week I did a post about the Winnie-the-Pooh cookbook and shared the Apricot Honey Bread recipe. Over the weekend we had a get together with friends so I decided to make that and serve it with a few other nibbles. The loaf turned out perfectly... light and moist and disappeared quickly!  

I was tempted to add walnuts however decided to make the recipe as stated. I did sneak in a bit of British mixed spice and it was worth it. 

Hope everyone had a good weekend. - JD 

Date Nut Loaf

While replenishing some baking items at the local bulk shop I purchased some dried dates. Not really sure what I was going to do with them, probably my idea was to add them to some festive shortbread, I wandered home with them anyway. The holiday rush kicked in in the days that followed which sidelined my idea. After having those few days that preoccupied my baking thoughts yesterday those dried dates danced around in my head. Until I resided on a date nut loaf. Even though the recipe called for fresh dates I used the dried dates I bought and the loaf turned out great. The recipe is simple as you do not need multiple bowls. One pot for mixing everything together keeps the washing up to a minimum. 

Date Nut Loaf 

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1 cup dates, pitted and chopped

1 cup of water

1/2 cup butter

1/2 dark brown sugar

1/4 cup white sugar

1 teaspoon baking soda

1 1/2 cups unbleached all purpose flour

1 egg, beaten

1 teaspoon of vanilla

2 teaspoons dark rum

1 teaspoon Camp coffee - optional

1 cup chopped walnuts, reserving a few for the top

Pre heat oven to 350ºF (175ºC) Grease and flour and 9x5 loaf pan.  

In sauce pan over medium heat. Bring dates and water to a boil. Stir in the butter and sugar until melted. Remove from heat and stir in the baking soda. Let cool for about 10 minutes.

Once the date mixture has cooled for the 10 minutes blend in the flour, egg, vanilla, rum and Camp coffee. Stir in the walnuts. Pour batter into prepared pan. Add the remaining walnuts on top. Bake for about 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pan for about 10 minutes then turn onto a wire rack to cool completely. 

Notes: You may combine a multitude of fruits like cranberries, apricots, pineapples, raisins, figs, and blueberries. Try adding orange zest. Making a drizzle icing to go on top is the simplest of touches that adds a bit of sweetness. 

Citrus Syrup Sponge Loaf Cake

I made this simple but delicious orange tea cake. The recipe came from the Tea at Fortnum and Mason book. At first, I possibly was a bit intimidated to recreate a Fortnum's quality standard however I was up for the challenge and it was just a tea cake. And if you want a bit of Fortnum's at home this cake is an easy way to achieve that. Lovely when served with tea, of course!    

Fortnum and Mason Citrus Syrup Sponge Loaf Cake

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Serves 10

200g softened unsalted butter, plus extra to grease

200g golden caster sugar, plus 4 tablespoons extra for the syrup

3 large eggs

100g plain flour, sifted

100g self-raising flour, sifted

Zest and juice of 1 orange and 1 lemon

Preheat the oven to 170ºC/325ºF/gas mark 3.

Grease and line a 900g loaf tin with greaseproof paper. i.e.: parchment paper

Beat the butter and 200g sugar in a large bowl using an electric hand whisk. Gradually add the eggs, adding a spoonful of flour if the mixture look like it is about to curdle. 

Fold in the remaining plain flour, all the self-raising flour, the orange and lemon zest and half the juice. Spoon into the prepared tin and bake for 1 hour until a skewer inserted into the centre comes out clean.

Remove the cake from the tin and cool on a wire rack. Put the remaining orange and lemon juice in a pan with the 4 tablespoons of sugar. Heat gently to dissolve the sugar. Drizzle over the cake and leave to soak in. Serve sliced or store in an airtight container for up to five days. 

The citrus syrup makes a wonderful glistening top to the cake. I randomly poked the top of the loaf with a toothpick so that the citrus syrup would sink further into the cake. 

Hope everyone has a good weekend! - JW