This was Alleia's 13th birthday treat -- a keeper for sure!
We made these with fresh pumpkin puree and went a little overboard on the chocolate chips (scaled down in the recipe here).
We've merged Grandma's recipe and Matt's recipe and modified slightly.
They are really good slathered with apple sauce!
The main benefit of this sweet bread is the speed with which it can be made. If you need bread for your dinner and haven't started anything rising, this bread can be whipped up and thrown straight into the oven.
Arlo and Heidi made this when lived with us, and we've made it numerous times since. It pairs very well with focaccia bread.
Recommended from a friend: "this meal is healthy, cheap, fairly quick, and flavorful. It can also easily be modified to be gluten free and/or dairy-free, making it a good one to cook for families who have food restrictions. Sometimes I actually use dried chickpeas and fresh vegetables, but canned chickpeas and frozen veggies work well, too."
It’s not sourdough, but a recipe that mixes easily and doesn’t require kneading. A search for “artisan bread in 5 minutes a day” would come up with recipes. Edward mixes it on Saturday evening and bakes it Sunday morning before church.