Wow, have I been busy lately. Between working six days a week and having a sink overflowing because of a bad clog, I have not been in the kitchen at all. I finally got my drain fixed and set aside some time to make some bread and blog about it.

I used this bread on my tofurkey and cheese sandwiches I eat for lunch at work and it turned out pretty good. It was a bit crumbly but I completely blame that on the fact that I had a complete memory lapse while making it and forgot to add the molasses. I had it measured out and everything and after I put the loaf in the oven I looked back at the table and saw the molasses just sitting there and was like “woops”. The bread still tasted great, it just didn’t hold together very well.

Print Recipe
Whole Wheat Sandwich Bread
Adapted from The Tangled Nest

2 cups whole wheat flour (traditional whole wheat, or white wheat both work beautifully)
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1/2 cup (one stick) unsalted butter, room temperature
1/2 cup light brown sugar
2 large eggs
1/3 cup molasses
1 1/4 cups milk
2 tablespoons orange juice
1-1 1/4 cups chopped nuts (optional)

Preheat oven to 300°F and butter/grease a 9 x 5 loaf pan.

In a medium bowl, sift and whisk together the flours, baking powder, soda, and salt.

In a large mixing bowl, cream the butter and sugar until light and fluffy.  Add the eggs one at a time.  Beat in the molasses. 

Add 1/2 the flour mixture, then about half the milk, then the rest of the flour, then the last of the milk and the orange juice, mixing until moistened after each addition. If using a stand mixer, scrape the sides of the bowl as needed throughout the entire process. Stir in the nuts.

Transfer the batter to the prepared loaf pan. Bake for an hour and 10-15 minutes. Check the bread in an hour–if it seems to be too dark on top, cover it lightly with foil for the last bit of baking. Let the finished bread sit 20 minutes before removing it from the pan, then allow it to cool completely before slicing.

Over the weekend I went to the grocery store to pick up some baking supplies, including lemons, unfortunately all the lemons were rotting except for the bulk packs. I only need a couple lemons for my lemon cupcakes so it was either rotting lemons or a lot of lemons. I went with the big pack so I could make some fresh lemon curd as well and ended up using it on these biscuits.

I’ve made lemon curd before (to put in this cake) but I didn’t want to have a bunch of egg whites sitting around. Thankfully this recipe only uses two egg yolks and two full eggs, which is perfect since the lemon cupcakes used two egg whites).

These biscuits are the perfect curd vessel (does that sound gross or delicious? it tastes delicious so I’ll continue to call it a curd vessel). They are flaky and soft without being dry and they store well at room temperature in an airtight container. They are best served warm though, even if they are just heated up in the microwave
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Cinnamon is a great holiday flavor, it’s warm and smells amazing, it also compliments chocolate really well. The two are combined in this bread, which is almost like a cake, to create a perfect winter treat.

The topping is a mixture of sugar, cinnamon, cocoa powder, and a pinch of ground cloves. It creates a really nice crunch and it my favorite part of the bread.
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I can’t stop thinking about this bread, it’s becoming a problem.

It is so incredibly delicious and I can’t stop thinking about it.

Don’t let the fact that it’s vegan turn you off, it’s soft, moist, and has amazing flavor thanks to the pumpkin and the spices…you really don’t need the butter or eggs, the pumpkin does all the work and makes all the flavors shine.

I keep thinking about all the things I can use as an excuse to make this and I’m thinking about how I’m going to ransack the grocery store for all the pumpkin puree so I can make this year round.
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