Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed pond apple pulp
- 1/2 cup chopped pecans
Special equipment needed:
- Mixing bowls
- Electric mixer
- Loaf pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a 9x5 inch loaf pan with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and mashed pond apple pulp.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
1 loaf (about 10-12 slices)
Nutritional information:
Calories: 280
Fat: 13g
Carbohydrates: 38g
Protein: 4g
Sodium: 240mg
Sugar: 22g
Substitutions for ingredients:
- Pond apple pulp can be substituted with mashed banana or applesauce.
- Chopped pecans can be substituted with walnuts or almonds.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter for a fruity twist.
- Substitute the cinnamon with pumpkin pie spice for a fall-inspired flavor.
- Top the bread with a cream cheese frosting for a decadent dessert.
Tips and tricks:
- Make sure to mash the pond apple pulp well to avoid any lumps in the batter.
- Use room temperature butter for easier mixing.
- Let the bread cool completely before slicing to prevent it from crumbling.
Storage instructions:
Store the pond apple bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bread, wrap it in aluminum foil and bake in a preheated 350°F (180°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
Slice the bread and arrange it on a platter with fresh fruit and a dollop of whipped cream.
Garnishes:
Sprinkle the top of the bread with powdered sugar or drizzle with a glaze made from powdered sugar and milk.
Pairings:
Serve the pond apple bread with a hot cup of coffee or tea.
Suggested side dishes:
Pair the bread with a side of fresh fruit or a green salad for a light and refreshing meal.
Troubleshooting advice:
- If the bread is browning too quickly, cover it with aluminum foil halfway through baking.
- If the bread is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the pond apples thoroughly before using them in the recipe.
Food history:
Pond apples are a tropical fruit native to the Caribbean and South America. They are also known as alligator apples or Jamaican apples.
Flavor profiles:
The pond apple bread has a sweet and nutty flavor with a hint of cinnamon.
Serving suggestions:
Serve the pond apple bread as a breakfast or dessert option.
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