Find how to make a small batch of quince coulis and then bake a loaf of yummy Quince bread with olive oil and yoghurt.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Snack
Cuisine: American
Servings: 1loaf
Author: Famidha Ashraf
INGREDIENTS
Dry ingredients
¾cupall-purpose flour
2tablespoonsall-purpose flour
6tablespoonssugar
½teaspoonbaking powder
¼teaspoonbaking soda
⅛teaspoonsalt
½teaspooncinnamon powder
Wet ingredients
1large eggroom temperature
½cupquince coulisrecipe in the above content
¼cupolive oil
¼cupyoghurt
½teaspoonvanilla 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. 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.
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.