The following recipe is my attempt to turn this cake into a quick bread. I think I did a decent job. I was sort of winging it, because that’s ALWAYS a good idea when baking. I did not feel like whipping egg whites, so I chucked in a whole egg and omitted the oil. I was worried that it’d spill over in the oven, so I put a baking sheet under the loaf pan, but it turned out I needn’t have worried. It rose above the loaf pan and cracked across the top, but all the batter stayed in place. The loaf I made tastes spiced (duh) which is then followed by a very strong wheat flavor from the whole wheat flour. It’s not bad, but I think it’d be more pleasant with AP flour. It’s better after a night of rest, the flavors are melding together better. It’s (not surprisingly) good with tea.

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