It was nice to bake a quick bread with the Heavenly Cake Bakers this week. Quick bread isn't something I would normally choose to bake but, the addition of carrot & zucchini made this one a little more interesting. The recipe presented in Rose's Heavenly Cakes book looked easy to do so I'll just get on with it.
The ingredients list was a little longer than usual but very nothing odd or hard to get. It included walnuts (for a gentle crunch), oatmeal (fiber-so maybe this is healthy?), banana (moist), oil (which means it will stay soft even straight out of the 
refrigerator), brown sugar (mmmm, warm flavor), sugar, egg, zucchini, carrot (nice colors), flour, and the usual leavenings. The instructions called for toasting the walnuts which gaves this quick bread much needed flavor.
refrigerator), brown sugar (mmmm, warm flavor), sugar, egg, zucchini, carrot (nice colors), flour, and the usual leavenings. The instructions called for toasting the walnuts which gaves this quick bread much needed flavor. After making the batter and baking I brushed the top with honey and sprinkled with a sugar-cinnamon mixture. Then allowing the bread to cool I sliced it up and popped a piece right into my mouth. I found the cake to be tender, moist, and colorful. However, I wish I had tasted the batter before baking I would have added some spices. I felt that there just wasn't enough flavor.
But, then again if you were in the mood for something simple and not too sweet, this would be nice with tea or coffee.
But, then again if you were in the mood for something simple and not too sweet, this would be nice with tea or coffee.
