Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup panocha (piloncillo) grated or chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Special equipment needed:
- Mixing bowl
- Electric mixer
- Loaf pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a loaf pan and line it with parchment paper.
2. In a mixing bowl, cream the butter and panocha until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Remove from the oven and let cool for 10 minutes before removing from the pan. Allow to cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
1 loaf
Nutritional information:
Calories: 220
Fat: 9g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 220mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 14g
Protein: 4g
Substitutions for ingredients:
- Panocha can be substituted with brown sugar or molasses.
- Milk can be substituted with almond milk or soy milk.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Replace the vanilla extract with almond extract for a different flavor.
- Add 1 tsp of cinnamon or nutmeg to the dry ingredients for a spiced version.
Tips and tricks:
- Grate the panocha with a cheese grater or chop it finely with a knife.
- Make sure the butter is softened before creaming it with the panocha.
- Use a toothpick to check if the bread is done. If it comes out clean, it's ready.
Storage instructions:
- Store the panocha bread in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the bread in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
Reheating instructions:
- To reheat, wrap the bread in aluminum foil and bake in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Slice the bread and serve it on a platter.
- Dust the top with powdered sugar or cinnamon.
Garnishes:
- Fresh fruit, such as berries or sliced bananas.
- Whipped cream or cream cheese frosting.
Pairings:
- Coffee or tea.
- Hot chocolate.
Suggested side dishes:
- Fresh fruit salad.
- Yogurt.
Troubleshooting advice:
- If the bread is too dry, add a little more milk to the batter.
- If the bread is too moist, bake it for a few more minutes.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before starting to prepare the recipe.
- Store the bread properly to avoid spoilage.
Food history:
- Panocha is a traditional Mexican sweetener made from unrefined cane sugar.
Flavor profiles:
- Sweet, caramel-like flavor with a hint of vanilla.
Serving suggestions:
- Serve the panocha bread as a dessert or a breakfast treat.
Related Categories
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Taste: Sweet, Nutty, Buttery, Cinnamon, Cinnamon-Spiced