meyer lemon poppyseed loaf.

I’ve been ALL about meyer lemons this winter. Normally quite expensive, I’ve been finding bags of them for $2 at Trader Joe’s. So affordable, that they’ve currently replaced regular lemons in my morning warm water and lemon juice routine! I’m sure that’ll stop once they fall back out of season, but I’ve been relishing their sweet, bright, charming flavor as much as I can. One way I’ve done that is use them in this spin on lemon poppyseed bread.

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If you’ve never had meyer lemons, well, you’re in for a real treat! They are a cross between regular lemons and mandarin, and have a lovely, bright yet sweet lemon flavor. If you cannot find them, you can certainly just use regular lemons, and maybe swap up some of the lemon zest and juice for orange. That would be divine!

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As with most quick breads, this is definitely better the next day. To store, wrap tightly in plastic wrap and then foil. Enjoy a slice with your coffee or tea!

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meyer lemon poppyseed loaf.
slightly adapted from NY Times Cooking. 

ingredients
1 cup coconut palm sugar
3 tablespoons zest; two-three meyer lemons
1/2 cup buttermilk (can sub in 2% yogurt)
3 tablespoons fresh meyer lemon juice
3 eggs
1/4 teaspoon vanilla extract
1 3/4 cup unbleached all purpose flour
1.5 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon poppyseed
2/3 cup grapeseed oil

directions
Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice, vanilla and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 45-1 hour, checking after 45 minutes. If top begins to brown too quickly, tent with foil. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up, and let cool completely before slicing.

Best when served 1-2 days after making.

**Please use organic ingredients wherever possible** 

my favorite banana bread.

There are about a zillion banana bread recipes out there in the blogosphere. And even more stowed away in homemade recipe books, on index cards, or haphazardly written down from memory in an effort to recreate your great-grandmother’s recipe. I’ve tried just about all of them, and have finally settled on my favorite version of this beloved bread. It’s incredibly simple, and I *always* have all the ingredients on hand whenever I’m faced with a surplus of bananas, and allow a few to turn almost overripe in preparation to make this delicious bread.

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No shame, I can polish off an entire loaf all by myself in just a few days. It’s just so good! The best part about breads like this (and especially banana bread) is that the flavors meld together and intensify over a few days post-baking. I can barely make it to day 3, but I encourage you to do so! You’ll thank me.

This is delicious to take to a friend, or invite one over and share it with some coffee or tea. There is a reason banana bread is such a classic. Enjoy!

banana bread.
adapted from Williams Sonoma. 

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ingredients

1 2/3 cups all purpose, unbleached white flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
3 very ripe bananas, peeled
2/3 cup coconut palm sugar
1/3 cup grapeseed oil
2 eggs
1 1/2 teaspoons pure vanilla extract

directions

Preheat an oven to 350°F. Grease an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray. Set aside.

In a bowl, whisk together the flour, baking powder, salt and baking soda.

In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.

Add the flour mixture to the banana mixture and stir just until blended.

Pour the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 -50 minutes. Let cool for 10 minutes, and then transfer the pan to a cooling rack and let cool for at least 30 minutes.

To store, wrap tightly in cling wrap and then wrap again in foil. Keeps for about a week. Makes one loaf.

**Please use organic ingredients wherever possible** 

 

simple + easy cornbread.

Sometimes you just crave simple and comforting food. For me, that means bread of any kind. I rarely keep any in my house because freshly baked bread never lasts longer than a day or two. Last weekend I was going to a family get together and the main meal was a hearty beef and vegetable stew. I offered to whip up some type of bread to bring along and immediately thought of cornbread. This is simple, unfussy, and that sweet flavor and crumbly texture is always so satisfying.

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I used coarse ground cornmeal but if you’d rather have a finer texture in the finished bread, use a fine milled cornmeal instead. This is ideal warm out of the oven with a smear of butter, or crumbled right into a steaming bowl of stew. It’s delicious the next day with leftovers, too!

Sometimes simple really is best.

easy cornbread. 

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ingredients

1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 cup unsweetened coconut milk (from the carton, not the can)
1 large egg
1 cup all purpose flour
1 1/4 cup yellow cornmeal
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon sea salt
1 tablespoon wildflower honey

directions

Preheat oven to 400 degrees. Butter and flour a 9 inch cake pan or an 8×8 baking dish.

Melt butter in a small saucepan, remove from heat and set aside.

In a large bowl, beat together milk, egg, butter and honey until pale yellow and frothy. Add in sugar, cornmeal, flour, baking powder and salt until well combined. Smooth batter until the top is even.

Pour into prepared baking dish and bake for 20-25 minutes or until lightly golden and a toothpick comes out clean.

Serves 6-8 people.