|Left to right: Jim, Marie, and Woody|
Jim is such a nice guy. He was switching between taking picture for Marie and myself, and at the same time, trying to stay out of our way :o) Woody (you can find his picture on page xii), also joined us, just as we were about to put our loaves into the oven. I very much enjoyed his stories about working with Rose. What a lucky guy he is!! You can find Marie's description of this bread and more pictures of our "bake-event" on Marie's blog.
The batter comes together very quickly. It's oil-based which is already at room temperature. Since I didn't have Muscovado sugar, I used brown sugar; dark brown sugar, that is. I just love the flavor of dark brown sugar which its deeper caramel undertones, compared to its lighter counterpart. Walnuts are a no-no for me due to allergies so I simply omitted them.
Instead of baking one big loaf, I baked 3 mini loaves. This makes it easy to give a loaf away or to freeze it. Smaller loaves also require less baking time, so after a mere 35 minutes, I got this:
|Three beautiful mini loaves|
|A slice of my Lemon Cake for everybody (Woody later had another piece - yay!)|
|Doesn't that look pretty?|
|Woody sneaking up behind Marie while she's getting ready to show us her loaf :o)|
- This bread has a wonderful banana flavor that shines through. It's soft and moist, without being "wet". I couldn't taste the carrot or the zucchini, so I'm thinking their job was to lend moistness to the bread, as well as give the bread those beautiful colors.
- Hubby loved this bread. He said it was soft and moist, and gave it a 9.5 out of 10. Yes!
- Next time I make this (and there will be a next time!), I would add some spices. My favorite spices for these types of breads are: cinnamon, nutmeg, and a dash of cloves. Another thought is to substitute toasted almonds for the walnuts. Lastly, I think orange zest pairs really well with carrots, so that could be another variation.