I can’t believe that I moved back to the United States a year ago. Time sure does fly, doesn’t it? At the time I was anxious to move back to the states. I had been living in Sweden for about 2 years. It was an exciting and wonderful experience, I got to see the world from a different perspective which completely changed my view on life. But, I was tired of never completely understanding what was going on around me. I knew the language, yes.. but until you have experienced this, it is hard to explain the feeling. Although I am very excited to go back to Sweden for the holidays and visit my second home for awhile. I leave in 1 week!!
Anyway when I first moved back to the states with my newfound interest in food, wine and baking. My mom asked for me to bake Amish Friendship bread for her to bring for her coworkers as a Christmas gift. I tried them last year and I didn’t care for them but I never turn down a baking project. However, I don’t know if my baking skills have gotten better or if I messed up the recipe last year but holy yum!!! These are good this year. So moist and cinnamon-y.
My mom made the starter for me and I have been baking away this week. I have made 6 loaves and I have about 6-9 more loaves to go. Good thing I enjoy doing it!
The recipe is fairly common, I think. I got it from my aunt but I have no idea where she got the recipe from but I will post it for you guys anyway. 🙂
In a large bowl, mix together:
1 cup starter
1 cup oil
1/2 cup milk
1 tsp vanilla
In a separate medium bowl, combine the following ingredients:
2 cups flour
1 cup sugar
1&1/2 tsp baking powder
2 tsp cinnamon (I usually add more)
1/2 tsp baking soda
1 box instant vanilla pudding
1/2 tsp salt
1 cup nuts (optional)
Add dry ingredients to the wet ingredients. Mix and pour into two well greased and sugared (I use cinnamon sugar) bread pans. Bake at 325 degrees for 45 minutes.
My first batch was a fail. They were burnt on the outside and not cooked on the inside, so I made the batch into three loaves instead of two and it hasn’t been a problem since.
I will let you in on a little secret to keeping any quick bread moist. Under cook it a bit so that there is still some dough coming off on the toothpick. Immediately after taking the quick bread out of the oven, remove it from the loaf pan and wrap it in a moist towel until it is completely cool. Then freeze the bread overnight. Make sure to let the bread sit at room temperature for about an hour before serving. This method never fails to make moist quick bread for me.
There is a can of pumpkin in the pantry and I think that I know what I want to do with it 😉 An attempt at a Starbucks worthy pumpkin loaf is next on the agenda!