July 2016 in Review
August 1, 2016
August 2016 in Review
August 31, 2016

Kitchen Sink Bread

HAPPY FRIDAY!

We’re 1 week through August and after last weekend’s little breakdown/epiphany that we aren’t moving back to Nashville anytime soon, I’m feeling much better – rejuvenated and ready to take on life up here. AND it’s almost fall which means beautiful Midwestern colors and FOOTBALL. I also shared good news on Instagram this week – I accepted a job offer with The Blake School and Sally’s Baking Addiction, and am incredibly excited to get started. Both of these positions fill my heart with so much joy and I know this means for positive changes all around.

All of this to say… in my nostalgia last weekend, I whipped up what I’m calling Kitchen Sink Bread. Many of you asked for the recipe, so here you go! It’s M-O-I-S-T, sweet but not overly so, and a great way to use up any ripe fruit. If you’re like me, you tend to buy with your eyes… and don’t end up eating it all. When that happens, I freeze it before it goes bad OR find a reason to bake something (usually the latter)!

These mini loaves are bursting with flavor – tartness from peaches, sweetness from coconut and bananas, with a hint of cinnamon throughout. The bread is hearty and you’ll easily eat several slices in one sitting. I guarantee it! The batter is THICK and will significantly rise through the baking process. I recommend using 4 pans (instead of 3) – that way they won’t overflow onto each other (just from my experience!)!

Will this be on your weekend baking list? I plan to make something sweet to bring with me on my first day of work – I’m not sure if peanuts are allowed at school, so unfortunately, my monster cookies won’t make the cut. It just means I’ll have to try something new!

Wishing you all a wonderful weekend ahead!

xo

PS: Apologies in advance for the terrible photos – I wasn’t planning on sharing this recipe – I guess that means I’ll need to make it again!

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Kitchen Sink Bread

Servings 4 mini loaves

Ingredients

  • 3 very ripe bananas mashed
  • 2 peaches diced
  • 1 nectarine diced
  • 1/2 cup shredded coconut
  • 3 cups flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp cinnamon
  • 1 cup sugar
  • 2 tsp almond extract
  • 1 egg
  • 3/4 cup unsweetened almond milk
  • 2 Tbsp butter melted

Instructions

  1. Preheat oven to 350 degrees. Spray pans with cooking spray or use coconut oil to grease them. Set aside.

  2. In a small bowl, combine flour, coconut, baking powder, salt, and cinnamon.

  3. In a large bowl, mix together sugar, butter, almond extract, and egg with handheld beaters or a stand mixer until well combined. Add in milk and mix well.

  4. Gradually fold dry ingredients into large bowl. Do not over mix!

  5. Add fruits and mix until just combined, making sure to scrape the sides and bottom of the bowl as you stir.

  6. Pour into prepared pans. Bake for 30+ minutes - I am not entirely sure how long my mini loaves took, so check every 5 minutes after 30 minutes is up. Bread should be firm to the touch with a little give, and a toothpick should come out clean. If making 1 large loaf, bake for 50-60 minutes.

  7. Let rest for 10-15 minutes and serve warm. Or, wait until completely cooled and freeze for a later time. 

Recipe Notes

A few notes!

  1. Use whatever fruit you have on hand... berries, plums, apricots, pears, etc. I'd stay away from apples just because I'm not sure how soft they'd get, but any combination will work. You should have roughly 3 c. of fruit to mix in.
  2. If you LOVE coconut, add more! I used this coconut from Whole Foods. It's not as sweet as others - really just adds a coconut flavor, so I think next time I'll use 3/4 c.
  3. If you aren't an almond extract fan, sub vanilla or leave out completely.
  4. I bake breads on a rimmed cookie sheet - this ensures even heating throughout AND is much easier to pull in/out of the oven. And, if your bread overflows, you have to clean the pan instead of the whole oven!
  5. Bread can be frozen for up to 6 months. Cool, wrap in plastic wrap, and place in a freezer Ziploc bag for ultimate freshness. To serve, remove from freezer and let thaw in fridge overnight. Take out in the morning and let come to room temperature.