Lemon, Coconut Sweet Bread

I have a little bone to pick … with life that is.

Why is Meyer lemon season seriously .0823123 seconds long?!?! And how the heck to I get my hands on some without them going bad?!

See, originally I wanted to make this recipe using Meyer lemons – because they’re so little and cute and lemony, but not super tart. So I bought a bag ( I could have bought a car for less … by.the.way. – not the point) I ended up keeping them on my counter for a couple of days – and poof – they turned.

  

Heartbreak.

So I used regular lemons. And this bread came out spectacular however if you have Meyer lemons, please use them instead and kindly send me a slice of bread … and a box of tissues.

Rant over.

Also, why do people say, I have a bone to pick .. that’s gross – I’m kind of wishing I didn’t say that now. But what’s done is done – when life gives you lemons – make bread … okay, now I’m definitely wishing I didn’t say that. Although, I would be lying if I said I wasn’t on the floor laughing.

….

Normally, I share what I bake for the blog with family, friends and co-workers – this bread though, it didn’t even make it out of our home … the top gets so crusty and it smells so lemony as it bakes. I’m clearly welcoming spring with open arms with the combination of lemon and coconut – it was a gamble with the citrus and sweet coconut buuuttt Daaaamn, Daniel!

Lemon, Coconut Sweet Bread

Ingredients

• 1 ½ cup sugar
• ½ cup brown sugar
• 4 cups flour
• 2 Tbsp baking powder
• 1 tsp sea salt
• 2 Tbsp Lemon Zest
• ½ cup dried coconut
• 2 eggs
• 1 tsp lemon juice
• ¼ tsp Malibu rum
• 2 c milk
• ⅔ c olive oil

Instructions

Preheat oven to 350 degrees.

In a large bowl, combine brown and granulated sugar, flour, baking powder, sea salt, lemon zest and dried coconut.

In a separate bowl, beat eggs, lemon juice, milk, Rum and olive oil.

Combine, the wet and dry ingredients.

Pour into a well-greased loaf pan and bake for 1 hour ( it should pass the crumb test by this point)

Pumpkin Walnut Pumpkin Spice Swirl Bread

Happy Thanksgiving weekend to all of my Canadian Buddy-old-pals!!

   

This long weekend ( like many long weeks) to me is the official kick off of fall … warmer clothes, my heat goes on in my condo (yippee)..it’s also the official kick off of hockey? YEEESS!! Hahaha .. you can take a girl out of Canada, but you can’t take the Canada out of a girl.

Do you guys remember making hand turkeys when you were younger? … I’m pretty sure I did in elementary school … and then things got a lot more sophisticated when we began making placemats in grade 5. Those were the cool days!!

This weekend Mr. LTSL and I will be spending it with family, there’s sure to be lots of food and probably a few post-turkey naps tossed in.

I hope you all have a beautiful weekend, filled your loved ones … and a little (or a lot) of turkey doesn’t hurt either. And while the focus maybe on dinner, I have a breakfast that will blow your family away.

Almost too pretty to eat. Almost. And then you take a bite, and you’re in love.

Pumpkin Walnut Pumpkin Spice Swirl Bread

Dough

 1/2 cup milk

3 tablespoons butter

2cups all purpose flour

1/4 cup granulated sugar

1 large egg

1 1/2 teaspoons active dry yeast

1/2 teaspoon sea salt

n a medium sized bowl, heat milk and butter in microwave for 1 minute should be warm to the touch. Transfer to a large mixing bowl and add 2 cups flour, sugar, egg, yeast, and salt. Mix until well combined. If the dough is too sticky, add 1 table spoon of flour at a time, until you get a firm dough. On a lightly floured surface, place dough and knead until smooth and elastic. Form into a ball.

Transfer the dough to a lightly oiled bowl.

Cover and allow the dough to rise for 2 hours.

 

Filling

 ½ cup Pumpkin Puree

1/3 cup brown sugar, packed

1 tablespoon pumpkin spice

¼ cup walnut halves

1 large egg, beaten

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together the pumpkin puree, brown sugar and pumpkin spice. Set aside.

On a lightly floured surface, roll out the dough to approximately an 11 x 15-inch rectangle. Spread the pumpkin  mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Starting lengthwise, roll the dough like you would a cinnamon roll. Pinch together the edges to seal.

    

Using a sharp knife, cut the rolled dough in half lengthwise. Pinch together one end of the dough and braid the two long strands. Pinch together the remaining end. Form the dough into a circular shape and pinch together the pinched ends. To create a pumpkin swirl wreath.  Transfer the circle to a lightly greased cast-iron beaten egg. Gently tuck in walnut halves sporadically around the dough. Bake for 30 minutes.

Remove from oven and allow to cool for at least 30 minutes. Dust with icing sugar and serve.

Enjoy, remember to take a moment this weekend to remember how lucky we are to live in such an amazing country – with all of the opportunities presented to us. Take a moment to be thankful for great friends, your health and you’re happiness. It’s the simple things … like how amazing your house now smells 😉