It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.
- The Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 beaten eggs or 1/2 cup unsweetened applesauce
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 3/4 cup mashed raspberries
- 1/2 cup ripe banana, mashed
- 1/4 cup applesauce or oil
- 1 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1 cup chopped pecans
- The Way of Preparing
- Oven to 350°F, 177°C, gas mark 4
- Stir together the flour, salt, cinnamon, nutmeg, and baking soda.
- In another bowl, whisk the eggs or 1/2 cup applesauce, sugar, berries, banana, applesauce or oil, and zests.
- Add your wet ingredients into the spiced flour mix and stir until just combined.
- Stir in nuts.
- Pour batter into a 9 x 5 x 3 inch loaf pan that has been greased.
- Bake for 60 – 70 minutes or until it passes the toothpick test.
- Cool in pan for 10 minutes before removing from pan. Bring to room temperature and wrap in aluminum foil or plastic wrap and allow to mellow overnight.
- Use the same amount of mashed strawberries or blackberries, or 1 full cup of fresh or frozen blueberries or cherries for a variant of whatever you have on hand!
I’m just on a banana kick lately. Last month it was cookies, this month bread!
The first time I made this, it was in my Freshman year of high school back in 1999. My group made it with strawberries, so I couldn’t have any, but it smelled really good. I’ve since altered the recipe so I can enjoy it. I’m not overly fond of walnuts, so I use pecans instead.