When I saw quince in the markets here, I picked one out of curiosity. Came home and cut them into wedges and served post-dinner. Both of us stopped with just one bite. It had a bitter aftertaste and was somewhat tarty. I tried having another piece and still couldn't get to like it. So again to make it edible, I went on the coulis way and baked this quince bread.
Pat dried the wedges and added them into the saucepan along with a pinch of cinnamon powder. The entire house was filled with an aroma that was just like apple cinnamon! So I knew it will be all over once done and served. I had them on my morning slice of bread instead of peanut butter, I also added them to oatmeal.. and then we were off on a short vacation while it stayed in the fridge.
I baked this bread after we returned from Dubai just to use up the coulis as I didn't know how long it could stay. It did not smell rancid or anything but didn't want it to; so went ahead and made this bread. I reduced the sugar considering the coulis is anyways loaded with sweetness and I wanted this like bread for chai time. Served for evening tea time with some honey by the side... F had one slice with honey and then went on to spread some cream cheese on the second slice.. and there was no stopping. He preferred the cream cheese but I liked the honey better. So you can try both or something different. Best served for a hot cuppa and some chit-chat.
How to make quince coulis?
To make the quince coulis, peel and chop a quince and add them into a saucepan along with 5 to 6 tablespoons of sugar. We will not be adding any water. Cover and cook on low flame. Open occasionally and stir the mixture to prevent the quince from getting burnt. Cook covered until they break down and become a thick paste.
Switch off and transfer the content into a bowl or jar and let it cool before you seal/cover it. At this stage, you can store the coulis in the fridge for at least 2 to 3 weeks.
Have your tried making Strawberry Coulis?
📖 Recipe Card
Quince Bread with Olive Oil and Yogurt
Ingredients
Dry ingredients
- ¾ cup all-purpose flour
- 2 tablespoons all-purpose flour
- 6 tablespoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon cinnamon powder
Wet ingredients
- 1 large egg, room temperature
- ½ cup quince coulis, recipe in the above content
- ¼ cup olive oil
- ¼ cup yoghurt
- ½ teaspoon vanilla essence
Instructions
Prep the pan
- Grease your loaf pan or line it with baking paper. My loaf pan size is 8 inches long and 4 inches wide and 2.5 inches deep. or 8 x 4 x 2.5 inches that can hold up to 4 cups of water.
Prep the oven
- Preheat your oven to180℃ with the rack in the middle. Stove-top users-Prepare the preheat by placing a flat pan on medium flame and then a thick-bottomed pot or pressure cooker over the pan.
Prepare the batter
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon powder and salt.¾ cup all-purpose flour2 tablespoons all-purpose flour6 tablespoons sugar½ teaspoon baking powder¼ teaspoon baking soda½ teaspoon cinnamon powder⅛ teaspoon salt
- Add the egg, olive oil, quince coulis, vanilla, and yoghurt to a smaller bowl and whisk all together until combined. Fold the wet ingredients into the dry ingredients bowl until combined. Avoid overmixing. Transfer the batter to the prepared pan, smooth the top and sprinkle any choice of nuts.1 large egg½ cup quince coulis¼ cup olive oil½ teaspoon vanilla essence¼ cup yoghurt
Bake
- Stove-top bakers can place the pan inside the pot that is getting pre-heated on the tawa. Cover the pot with foil before placing the lid. Oven bakers, can bake the bread in a preheated oven for 20-25 minutes or until it passes the toothpick test. Once the kitchen fills with aroma, you can check the doneness of the bread with a toothpick test. Insert a toothpick in the centre and if it comes out clean, then switch off the stove, remove the pan and leave it to cool.
- Slice and serve with honey or cream cheese.
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