Sunday Loaf
Submitted by CKumia
Buttery quick bread loaf swirled with raspberry or strawberry jam and topped with a warm fruit glaze. No yeast needed for this tender, lightly sweet bread that’s ideal for brunch or afternoon tea.
YIELD
18 servingsPREP
20 minCOOK
20 minREADY
40 minNo yeast, no kneading, no rising time. Just a big bowl, a fork, and your hands.
This tender quick bread gets its sweetness from jam baked right into the batter. Raspberry or strawberry preserves swirl through a buttery, biscuit-like crumb, and then a warm fruit glaze goes on top while it cools. The whole kitchen smells like a bakery on a lazy morning.
Slice it thick for brunch, toast it the next day, or wrap it up as a homemade gift that’ll make somebody’s week.
Kitchen Tips
- Keep the butter cold and cut it in quickly. This creates those flaky, tender pockets in the crumb.
- Stir the wet ingredients into the dry just until the flour streaks disappear. Overmixing makes the loaf tough and dense.
- Let the bread cool in the pan for 15 to 20 minutes before turning out. It’s fragile when hot.
- Use chunky preserves for bigger pockets of fruit flavor throughout the loaf.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease a 9×5×3-inch loaf pan.
Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
Stir with a fork to mix all dry ingredients well.
Cut the butter into small pieces and drop into the flour mixture.
Using your fingers or a pastry cutter, rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs.
Beat the eggs well in a small bowl, add the jam or preserves and milk; whisk until the mixture is blended smooth.
Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy.
Spoon into the loaf pan and bake for about 1 hour 15 minutes, or until a straw inserted into the center comes out clean.
Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack.
Meanwhile, make the glaze by combining the butter, sugar, and jam in a pan.
Stir and bring to a simmer; continue stirring until dissolved and blended.
Strain and then spoon the glaze over the loaf after it has cooled on the rack.
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