08.May.2009 Giveaway Results, and some PB Quick Bread for the road.
The randomly chosen winners of the Domino book giveaway are Megan and Andrea.
Congrats, ladies!
And now for a pound cake-like quick bread that gets even better enjoyed the day after it’s baked…:
Choose the add-in depending on the mood. Dried or even fresh fruit (banana bits, raspberries, blueberries, cranberries…) other than the ones listed below would be perfect too.
It would probably work well using soy yogurt instead of the (baked good version of) Soymilk Mayo, if you prefer.
Bake up a storm, hug your maman if you can, and have fun this weekend!
Peanut Butter Quick Bread
Non-stick cooking spray
1/2 cup (116 g) Soymilk Mayo (omit dry mustard, add 2 teaspoons agave nectar, 1/2 teaspoon lemon zest, let cool completely and chill for a few hours or overnight before using)
1/2 cup (128 g) creamy or crunchy natural peanut butter
1 cup (235 ml) plain soy or other nondairy milk
2/3 cup (128 g) raw sugar
2 teaspoons pure vanilla extract
1 1/2 cups (180 g) whole wheat pastry flour
2 tablespoons (16 g) cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup (34 g) candied ginger, finely chopped or 1/2 cup (80 g) raisins or 1/2 cup (88 g) nondairy semisweet chocolate chips
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
In a medium bowl, combine mayo, peanut butter, milk, sugar, and extract until emulsified.
In a large bowl, whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt.
Fold wet ingredients into dry, being careful not to over mix. Fold in candied ginger.
Pour batter into prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Loosely cover with foil if it browns up too quickly while baking.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.
Yield: One 8-inch (20-cm) loaf