Prep 10 mins
Cook 30 mins
I found this vintage recipe on the Internet while looking for unique recipes to submit for the Zaar World Tour. It comes from the recipe files of Margaret Dens Buytaert, a Belgain who resided in Wisconsin. The idea of coffee as the liquid in this quick bread intrigues me. Sorry that I will not have a chance to prepare it for a while. If you try it, please share your reactions.
- 709.77 ml flour
- 118.29 ml sugar
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 1.23 ml ground cloves
- 4.92 ml salt
- 236.59 ml honey
- 236.59 ml hot coffee
- 1 egg
- 78.07 ml corn oil
- Pre-heat oven to 350 degrees.
- Prepare a 9" by 4" in loaf pan by lightly greasing the sides. Cut a piece of wax paper or parchment to fit the bottow for quick removal.
- Mix together dry ingredients (flour, sugar, baking soda, cinnamon & cloves).
- In a separate bowl, quickly mix 1 egg. Spoon in and mix the honey, coffee, and oil.
- Quickly fold in the dry ingredients - mixing just enough to combine without toughening the batter.
- Fold into pan and bake for 30 minutes. Use a tooth pick to see if center is done.
- Slice thinly and serve warm plain or with butter.
This came out really great, nice flavor. Thank you. ZWT 4 Family Pick
i love the very peculiar flavour given to it by the coffee and the cinnamon. you can also try it replacing the cloves with ground ginger, it'll make it taste more delicate.
Great flavor and texture! This took about 50min to cook all the way through, so my ends got a little darker then I would have liked. I am going to try a round cake pan next time and see if that helps any.