Today I have the first recipe in my #cookingwithtsubvu series, tsubvu bread. Unless you are new here, then you know I love baking bread. All kinds of bread.
Tsubvu bread is a quick bread, of course, that is not counting the time for making the puree.
Just like any bread made with fruit it is super moist but unlike the fruit, this bread will not discolour your teeth.
Tsubvu Bread
Ingredients
- ½ cup butter, softened
- 1 cup dark brown sugar
- 1 cup tsubvu puree
- 2 eggs
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 & ½ cups all-purpose flour
Method
- Preheat oven to 350 degrees F. Liberally
grease an 8-or-9″ loaf pan with cooking spray. - In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and tsubvu puree
and beat to combine. Sieve all dry ingredients together and mix in with the wet ingredients. Careful not to over mix. - Pour the mixture into the prepared pan and smooth out the top. Bake for approx. 45-55 minutes or until a toothpick inserted near the centre comes out clean or with moist, not wet, crumbs. Cool for at least 20 minutes before inverting on a wire rack to cool completely, or let cool completely in the pan. Cut into slices!
This recipe can also be used to make muffins.
