Friday, November 27, 2015

Quince Almond Bread

When I finally fresh quince at a local farmer's market in the East Village, I bought 6 pounds of quince this season  In the weeks prior, I had looked everywhere. When I finally found them, I guess in my excitement,  I overbought. In retrospect I am glad I did as so many good recipes were created as a result, like my last post showcasing poached quince in cranberry vanilla syrup . 

Quince flavor is sour when fresh but cooked it has a lovely floral and fragrant quality that makes it flexible for sweet or savory dishes. 

This sweet, dense quince and almond studded loaf pan bread is perfect for holiday breakfasts or brunches.

To make the bread, grated fresh quince and chopped slivered blanched  almonds are kneaded into the bread dough and provide a unique flavor and crunch to this beautiful loaf pan bread.

If you would like to fancy the recipe up a bit, cover the bread with a simple sugar glaze. Whisk together one cup of powdered sugar and a tablespoon of water and pour it over the top of the bread after it has cooled completely. If the glaze is too thick, add more water, a few drops at a time until it has thinned out enough to pour easily over the bread. Add flavor to the glaze by incorporating a few drops of pure vanilla, rum or almond extract. Lemon and orange flavors would also work well.

For the full recipe and instructions, hop on over to my German Food Page at

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