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Sadie Schwartz on 4.25.2020
Excellent! I made half recipe for one loaf in an 8 1/2″ x 4 1/2″ pan. The crumb is very moist and tender and the bread has a lovely flavor. I added 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/2 cup of coarsely chopped toasted pecans. The spices were subtle and unidentifiable, but they boosted the flavor. I dusted the greased pan with cinnamon sugar. I also sprinkled cinnamon sugar on the top of the loaf before baking. The batter was very thin so I added 1/4 cup flour to get a quick bread consistency. Instead of the powdered sugar glaze I made a glaze similar to a soaking syrup from granulated sugar, orange juice and butter, poked holes in the loaf before removing it from the pan and brushed half the glaze over the top. I reheated the remaining glaze and brushed it on the bread after it had cooled. The glaze, when cold and set, was shiny and crusty. The bread was done in 42 minutes.
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