Spiced Sweet Bread November 22 2012
It was one of those nights when I felt like having a piece of cake, but also didn't want anything too sweet. This sweet bread has the texture of a cake, but it feels like soft bread, moist, soft, spongy. It's a little sweet so it can be eaten alone to fight those crazy sweet tooth cravings, or you can cut a slice and add ice cream and whipped cream to make it a real dessert.
1 3/4 cups all-purpose flour (I used whole wheat pastry flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground pumpkin pie spice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 vitamin C powder
8 cardamoms (deshelled and grinded)
1/3 cup sugar
1/2 cup buttermilk
1/4 cup toasted pecans (chopped)
3 tablespoons milk (optional)
3 tablespoons coconut oil (goes inside cake)
2 tablespoons coconut oil (use for brushing over cake)
1/4 cup honey (goes inside cake)
2 tablespoons honey (use for brushing over cake)
Preheat oven to 350F. Grease baking pan with coconut oil.
Mix all dry ingredients in a mixing bowl. Add buttermilk, eggs, honey, coconut oil in center of flour and mix well. After mixing well, dough should still feel very sticky, moist to the point it would stick to your hands if you touched it. Pour dough to form a mound on the baking pan and bake for 25 min. Mix some honey with coconut oil in a small bowl and use it to brush over the entire crust of the cake when 25 min is up. Put cake back in oven after coating it and let it bake for 10 min. Repeat brushing when 10 min is up then let cake back for another 10 min. Total bake time is approx 45-50 min.