Sparkling Gingerbread Pear Muffins

We are definitely feeling a desire to bake everything holiday-inspired these days! Give us gingerbread, sugar cookies, and all things egg nog! Have you started any holiday baking yet?

In particular, we’ve been drawn to things ginger and molasses inspired. Check here for a delicious example of how amazing this combination can be! When we came across a recipe for gingerbread muffins we knew that we had to give it a try, with our own spin on it of course!

While this recipe has ½ cup of molasses in it, these muffins do not come out tasting bitter or overly of molasses. We added some crystallized ginger to the recipe as well, because well, if you can add ginger twice it is always better than adding it once.

The pears add a lovely touch of sweetness and offset the gingerbread flavours perfectly. We used an Anjou pear but you could really use any variety. We also didn’t peel it! When you need muffins, you need them stat, and in those times there is no time for niceties like peeling. If you’re serving them to company you might consider it, but really, these are just as good with the peel on!

These muffins would make a fantastic addition to a holiday plate of breakfast goodies or as a sweet addition to a holiday brunch spread. They’re a fun twist on a traditional recipe, and one that we will absolutely be making again!

Go bake.

Sparkling Gingerbread Pear Muffins

Ingredients:

1/4 cup canola oil

3/4 cup (178 g) plain yogurt (ours was 3%)

1/2 cup whole milk (or 2%, non-fat, almond, etc.)

1/2 cup (114 g) coconut sugar (or sub light brown sugar)

1/2 cup fancy molasses

1 large egg

2 1/ 2 cups (313 g) all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon ground cloves

1 pear, finely diced

1/2 cup crystallized ginger, finely diced

Turbinado sugar for sprinkling on top

Directions:

  1. Start by preheating your oven to 375 degrees F. Lightly coat a muffin tin with non-stick spray.
  2. In a large mixing bowl, whisk together the yogurt, milk, coconut sugar, molasses, and egg. Let rest 5 minutes for the coconut sugar to dissolve slightly. Add the oil, and stir to incorporate.
  3. In a separae medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and cloves.
  4. Pour the dry ingredients into the wet ingredients and mix until 3/4 incorporated. Add the chopped pear and crystallized ginger and mix until just combined.
  5. Divide the batter evenly between the prepared muffin cups, then sprinkle the tops with turbinado sugar. Bake the muffins for 16-18 minutes, until the tops are dry to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire wrack to cool completely. Enjoy!

Inspired by this recipe.

Apple Cranberry Crumb Muffins

We had our first snowfall here in Victoria last week!! Victorians tend to pride themselves on the mild weather that our island provides us with so this came as a complete shock! Thankfully, it’s mostly melted now!

These muffins are the perfect antidote to early snowfall and below freezing temperatures though. Soft and spicy and filled with juicy apples and tart cranberries, they are sure to warm you up!

Sometimes muffins with apples in them can become soggy and gummy but that’s definitely not the case here. There are the perfect amount of apple chunks in these muffins to prevent things from getting to soggy, with an excellent apple to cranberry ratio. We used fresh cranberries in ours, but you could also substitute frozen. Fresh cranberries tend to be in the markets more and more as we get closer to the holidays so they’re a nice change from the frozen variety if you can find them.

The crumb topping really makes these muffins special. We definitely like us some crumb topping here at Fancy Dough! Sweet and crunchy, it makes muffin tops that much more enticing to all who eat them.

You should really go make these muffins. Between the two of us we polished off the full dozen within two days. We at them for breakfast, lunch, and seriously consdiered eating them for dinner. They’re that good!

Go bake.

Apple Cranberry Crumb Muffins

Ingredients:

Crumb Topping-

1/3 cup (67 g) packed light brown sugar

1 tablespoon (15 g) granulated sugar

1 teaspoon ground cinnamon

1/4 cup (60 g) salted butter, melted

2/3 cup (84 g) all-purpose flour

Muffins-

1/2 cup (115 g) salted butter, softened to room temperature

1/2 cup (100 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

2 large eggs

1/2 cup (120 g) sour cream

2 teaspoons vanilla extract

1 3/4 cups (220 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup half and half cream

1 apple, peeled and chopped (We used a medium-sized ambrosia)

1 cup fresh cranberries

Directions:

  1. For the crumb topping: In a medium bowl, combine both sugars, cinnamon, and melted butter. Add the flour and stir again to combine. Set aside.
  2. Preheat your oven to 425 degrees F. Spray a 12-cup muffin tin with nonstick spray.
  3. For the muffins: Beat the sugars and butter together until smooth and creamy (you can use a mixer to do this, but we had success using a large spoon and bit of elbow grease). Add the eggs, sour cream, and vanilla extract. Beat again until well incorporated. Add the cream and stir again to combine.
  4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients and mix until about 3/4 of the way combined. Add the apple and cranberries and mix gently just until everything is combined.
  5. Spoon the batter evenly into each cup, filling each nearly to the top. Sprinkle a handful of the crumb mixture onto the top of each, crumbling some of the bigger chunks up with your hands. (Don’t be afraid to be generous here- the muffins will rise and the crumb topping will disperse more than it looks on the unbaked batter).
  6. Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, lower the temperature down to 350 degrees F, and bake for 15-17 minutes more, or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in their tin for 10 minutes before removing them to a wire cooling rack to cool completely. Enjoy!

Inspired by this recipe.

 

Bourbon Glazed Pumpkin Spiced Cinnamon Rolls

You guys… we baked you the most delicious fall dessert/snack/breakfast today. These cinnamon buns take things to a whole new level, and are definitely not for the faint of heart!

Cinnamon buns have been a long-standing tradition in our family and no Easter, Christmas, or birthday morning would be complete without them. They’re one of our favourite things to bake! Although we generally stick with more traditional recipes, we decided to branch out this time and make something a bit more seasonally relevant!

The dough for these cinnamon buns is enriched with butter, egg nog, and eggs and flavoured with pumpkin and the perfect blend of fall spices. This produces a dough that is so soft and tender that no one will be able to resist eating one!

We didn’t have any pre-made pumpkin pie spice on hand so instead we used this recipe from our friend Martha. All you need to do is combine the spices together in a bowl, and then measure out the amount required for the recipe. We halved Martha’s recipe, but if you have lots of pumpkin-spiced things to be made in your baking future, making the full recipe would be totally worthwhile!

These cinnamon buns are filled with more pumpkin, cinnamon, butter, and dark brown sugar to really play up the fall flavours. You could also substitute light brown sugar, but we like the extra molasses flavour that dark brown sugar brings things.

Finally, these gorgeous pieces of breakfast confectionary are topped with a bourbon glaze that will knock your socks off. To be honest, this is the first time that we’ve used bourbon in a glaze or baked goods, but it will definitely not be our last. The bourbon glaze makes these cinnamon buns special occasion worthy, and perfectly complements the spicy pumpkin goodness of the buns.

These cinnamon buns are ooey, gooey, soft, and everything that you could possibly want a cinnamon bun to be. The addition of pumpkin and spices makes them perfect for fall and the changing weather!

Go bake.

Bourbon Glazed Pumpkin Spiced Cinnamon Rolls

Ingredients:

3 cups (380 g) all-purpose flour

1/3 cup (66 g) granulated sugar

2 1/4 teaspoons active dry yeast

1/3 cup egg nog (or milk; whole or 2%)

1/4 cup (57 g) unsalted butter

1/4 cup water, lukewarm

2 teaspoons vanilla extract

1/2 cup (116 g) pumpkin puree

1 large egg

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

Filling:

6 tablespoons (84 g) salted butter, melted

3 tablespoons pumpkin puree

1/2 cup (106 g) dark brown sugar

1 1/2 teaspoons ground cinnamon

pinch of salt

Bourbon glaze:

1/2 cup bourbon

2 cups icing sugar

1 teaspoon vanilla extract

Directions:

  1. In a large bowl, combine 2 cups (250 g) of the flour, granulated sugar, and the yeast.
  2. Place the egg nog and butter in a small pot and heat over low heat, just until the butter melts. Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla extract.
  3. Add the milk and butter mixture to the dry ingredients and stir until well combine. Add the salt and the pumpkin puree and egg, beating well after each addition. Beat in the pumpkin pie spice and cinnamon.
  4. Add the remaining 1 cup (125 g) of flour, beating and mixing for another 2-3 minutes until the dough comes together again (we added an extra 2-3 Tbsp. of flour to achieve the right consistency). The dough should still be pretty sticky at this point. Transfer the dough into a bowl that has been sprayed with non-stick spray, cover with plastic wrap, and allow to rise for 1 hour.
  5. Make the filling. Whisk together the melted butter and pumpkin puree. After one hour, punch the dough down and turn onto a lightly floured surface. Roll it into a large rectangle, about 12-14 inches. Brush the dough with the melted butter pumpkin mixture, then sprinkle evenly with brown sugar and cinnamon.
  6. Roll up the dough starting at the shorter end, as tightly as possible, until you have a pinwheel of dough and filling. Cut the cylinder into 8 equal slices then place into a pie plate or other similar-sized baking dish that has been sprayed with non-stick spray. Cover with plastic wrap and let rise in a warm place again for 45 minutes.
  7. Preheat your oven to 350 degrees F. Place the pan in the oven and bake the cinnamon buns for 25-28 minutes until the tops are beginning to brown.
  8. Meanwhile, make the glaze. Place the bourbon in a saucepan and heat over medium-low heat. Cook until it reduces by about half, so you’re left with 1/4  cup of bourbon. Whisk together the bourbon, icing sugar, vanilla, and a pinch of salt until a smooth glaze forms.
  9. Once your buns are finished cooking, drizzle the glaze over them while they’re still warm. Enjoy!

Inspired by this recipe.

Skinny Nutella-Swirled Pumpkin Bread

Okay, we went there. We pulled out the pumpkin spice and made this delicious pumpkin bread with it. We also made it skinny so you can feel good about eating it. Less sugar? Check! Less oil? Check! Tons of flavour? Check!

Nutella goes amazingly well with pumpkin, in case you didn’t know. The combination of spice, earthiness from the pumpkin, hazelnuts, and chocolate is absolutely to-die-for. The idea comes from a pumpkin pie we used to make in years gone by that had Nutella swirled into it. It worked with pie and now it works with bread!

This pumpkin bread is really similar in method to the banana breads or zucchini breads that you’ve made in the past, except for the inclusion of pumpkin puree and fall spices. Make sure to buy pumpkin puree and not pumpkin pie filling though! We want to make sure that we have complete control over what’s going into our pumpkin bread.

Another great thing about this bread is that it makes two loaves. So, you can make this recipe and eat a loaf and freeze a loaf, or keep one and pass one along to a friend. Sharing is caring.

No matter who you share it with, the Nutella swirl is sure to put a smile on someone’s face. We can’t think of a yummier way to welcome fall!

Go bake.

Skinny Nutella-Swired Pumpkin Bread

Ingredients:

1 (15 oz) can pumpkin puree

4 large eggs

1/2 cup canola or vegetable oil

1/2 cup unsweetened apple sauce

2/3 cup water

2 cups (400 g) granulated sugar

3 1/2 cups (438 g) all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 cup (120 g) Nutella

Directions:

  1. Start by preheating your oven to 350 degrees F.  Spray two 8×4 or 9×5-inch pans with non-stick spray and set aside.
  2. In a large bowl, mix together the pumpkin puree, eggs, oil, applesauce, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and spices.
  3. Stir the dry ingredients into the wet ingredients until just blended. Pour into the prepared pans.
  4. Drop your nutella in small dollops evenly over the batter in both the pans. Gently run the tip of a knife through the batter to create a swirl pattern. Less is more here for more defined swirls.
  5. Transfer the loaf pans to your preheated oven and bake for about 50-55 minutes depending on the size of your pans. The bread is done when a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before removing from the pan and allowing to cool completely on a cooling rack. Enjoy!

Inspired by this recipe.

Bakery-Style Blueberry Crumb Muffins

Corey and I disagree on the virtues of muffins. I (Alyssa) believe that they are one of the more perfect foods in the world. Muffins can take on a number of different roles- as breakfast, snack, or lunch, as well as a number of different flavours. You can make them healthy or you can make them gut-bustingly indulgent, but at the end of the day, you’re still eating a muffin and not a cupcake. Cupcakes have icing. Obviously.

Corey believes that muffins are too dry and not worth it. He’d rather have cheesecake or toast with peanut butter. Anyways… Thankfully, we could both agree that these muffins were just plain yummy whether you are a fan of muffins or not!

The focus of these muffins is definitely the big, gorgeous, pieces of “crumb” that sit on top of them. In case you’re curious, crumbs differ from streusel in that they don’t contain any oats and generally, contain a good dose of flour. This results in almost a cookie like texture, although they’re not as sweet.

The muffin batter itself is fairly standard incorporating canola oil, buttermilk, sugar, flour, and both baking powder and baking soda. If you’re more partial to muffins made with butter, you could easily use an equal amount of melted butter in place of the oil, but we find that butter is harder to work with for muffins.

If you’re using cold eggs, buttermilk, etc. you run the risk of the butter re-solidifying when you mix everything together which results in a curdled-looking mess. If you’re going to use butter, just make sure that your other ingredients are at room temperature!

Finally, these muffins are studded with fresh blueberries to add a burst of flavour. Frozen would work just as well! No need to thaw them, just add them to the batter frozen. The addition of cardamom adds a slight citrus flavour, but if you don’t have it, they will be just as good without it!

Perfect for a brunch, school lunches, snack-time, or a special breakfast, these muffins are sure to please even the pickiest eaters!

Go bake.

Bakery-Style Blueberry Crumb Muffins

Ingredients:

For the crumb topping

1/2 cup (100 g) granulated sugar

1/2 cup (106 g) light or dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

10 tablespoons (142 g) salted butter, melted

1 3/4 cups (219 g) all-purpose flour

For the muffins

2 1/2 cups (313 g) all-purpose flour

3/4 cup (150 g) granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup canola oil

1 cup buttermilk

2 large eggs

1 large egg yolk

2 teaspoons vanilla extract

1 cup (140 g) fresh or frozen blueberries

Directions:

  1. Preheat your oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray and set aside.
  2. Make the crumb topping. Whisk together the granulated sugar, brown sugar, cinnamon, and salt together in a medium bowl. Whisk in the butter until well-combined. Stir in the flour until the mixture just resembles a thick dough; set aside. (Full discloure: We added the flour to the sugar mixture before adding the butter and it worked just as well!).
  3. In a separate bowl, whisk together the dry ingredients for the muffins- flour, sugar, baking powder, baking soda, cardamom, and salt.
  4. In a large bowl, whisk together the canola oil, butter milk, eggs and yolk, and vanilla until combined.
  5. Add the dry ingredients to the wet ingredients and mix with a large spoon or rubber spatula until almost combined (you’ll still want some floury bits), then add the blueberries. Gently fold them in until the dry ingredients are just combined; some lumps are fine.
  6. Divide the batter among the prepared muffin cups (they will be quite full) then, divide the reserved crumbs among the muffin wells, gently pressing them into the batter. It will look like you have a ton of crumbs, but as the muffins rise the crumbs will separate, so don’t be afraid to pile them on.
  7. Transfer the muffins to your preheated oven and bake until the muffins are just golden brown and a toothpick inserted comes out clean, about 20-24 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Inspired by this recipe.

French Toast made with Apple Cinnamon Raisin Challah

We have been going through a serious heat wave here on the west coast of Canada. Temperatures have been up near 30, which means that everyone has been doing their best to survive in a world largely without air conditioning.

Ironically, the entire retail world is trying to tell us that it’s actually fall even though we’re all sweltering. This has resulted in some unique late summer pairings including venti iced coffees and iced teas with pumpkin scones at Starbucks. When life gives you pumpkin flavoured baked goods, you eat them, we think is the moral of the story!

With that being said, we’re bringing you a simple recipe that could easily bridge the gap between summer and fall. We used the Apple Cinnamon Raisin Challah we made on Tuesday, and repurposed it to make the most perfect French toast.

Let’s go over some things. There is French toast made using normal white bread, there is even French toast made using regular challah, but there is also French toast made using challah that has apples, cinnamon, and raisins in it, and believe us, it makes all the difference!

Our apple and raisin studded challah is dipped in a rich and cinnamony custard mixture and then fried to perfection in pools of butter. There really isn’t any better breakfast when you don’t have too much time in the morning, but are still feeling indulgent.

Maybe you’ll make this for your kids this weekend to celebrate their first week back at school, maybe you make it for the next brunch you host, or maybe you just make it for yourself, because heck, you deserve it!

French Toast made with Apple Cinnamon Raisin Challah

Ingredients:

2 large eggs

1 cup milk (we used 2%)

1 tablespoon granulated sugar

1 teaspoon vanilla

1 teaspoon ground cinnamon

Pinch of salt

8 slices of apple cinnamon raisin challah or other similar, enriched dough bread (challah, brioche, etc.)

Salted butter for frying

Maple syrup for serving

Directions:

  1. In a large, shallow bowl (we used a pie plate), whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt.
  2. Place bread slices, one at a time, into the egg mixture and flip to make sure both sides of bread are well-coated.
  3. Melt the butter in a large pan or griddle over medium heat. Place the bread slices in the pan or on the griddle and cook until golden brown on each side, about 2-3 minutes.
  4. Serve immediately or keep warm in an oven until ready to serve (set at around 300 degrees F). Serve with butter, maple syrup, fresh fruit, etc. Enjoy!

 

Fresh Blackberry Ricotta Scones

Here in Victoria, it’s serious blackberry picking season. Our city is infiltrated with these prickly bushes that seem to sprout up just about everywhere. Along the sides of highways, country backroads, in people’s backyards, along bike paths…

Because of this, you see people picking blackberries wherever and whenever they have a chance. Whether that’s just popping a few in their mouth as they’re walking along the road, or a more serious approach involving buckets, multiple people, and some thorn-avoiding strategies, Victorians love their blackberries.

The good news for us is that blackberries are amazing in baked goods. So good. Especially, when they’re freshly picked and taste exactly like summer and sunshine.

Today, we decided to bring you blackberries in breakfast format, although they are equally scrumptious in things like crisps, cobblers, and cakes. But for now, we’re going to focus on how great they are when combined with ricotta and butter to create rich and buttery scones.

Ricotta isn’t just for lasagna! If you’ve never baked with ricotta, these scones are the perfect introduction. It’s a great complement to the sweetness of the blackberries and adds another dimension of flavour beyond the butter.

Besides the ricotta, these scones follow a fairly standard procedure for baking, starting with combining cold butter with your dry ingredients and then mixing in the wet ingredients. You should be able to easily whip these up for a weekend breakfast or brunch with little to no fuss. And, if you make them on Sunday, you may even have some left over for snacking during the week!

Go bake.

Fresh Blackberry Ricotta Scones

Ingredients:

2 cups (250 g) all-purpose flour

1 tablespoon baking powder

1/4 cup (50 g) granulated sugar

1/4 teaspoon fine grain sea salt

6 tablespoons (85 g) salted butter, chilled and cut into 1-inch cubes

1 cup (135 g) fresh blackberries

3/4 cup (190 g) whole-milk ricotta

1/3 cup heavy whipping cream

Turbinado sugar (Sugar in the Raw) for sprinkling the tops

Directions:

  1. Start by preheating your oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. Next, in a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Using a pastry blender (or two knives) cut the butter into the flour mixture until the biggest pieces are no bigger than the size of small peas. Toss in the blackberries, and use the blender or knives again to break them in into smaller pieces.
  4. Using a large spoon or spatula, add the ricotta and heavy cream to the butter mixture and stir them in untila a dough starts to form. Then, use your hands to knead the dough gently into an even mass, in the bottom of the bowl.
  5. Transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat into a circular disk about 1 to 1 1/2-inches thick. With a floured pizza cutter, cut the dough into 8 equal wedges. Sprinkle with tubinado sugar if using.
  6. Transfer the scones to the prepared baking sheet and bake for about 15 minutes, or until they are golden at the edges. Cool on the pan for a couple of minutes before transferring to a cooling rack to cool completely. Serve with butter and/or homemade jam!

Inspired by this recipe.

Loaded Zucchini Banana Bread

Loaf got us through life in the corporate world. More specifically, the banana loaf that you can get from Starbucks. When you’re starving, and have literally 10 minutes to eat lunch, that glorious piece of banana bread with walnuts on top is like manna from heaven.

Thankfully, we have a lot more time these days to sit down and enjoy a proper lunch and to even make some of our own baked goods so we can skip the stuff at the local coffee shop.

Speaking of which…Have you put zucchini in your banana bread yet? It’s an awesome way to use up the zucchinis that are about to burst forth from the earth in all their abundant glory. Plus, you get the added benefit of adding another green veggie to your diet. Don’t worry about adding any zucchini flavour to your bread though, it just adds moisture to the overall product.

We also used dark brown sugar to add slightly more depth of flavour, and cut down on the granulated sugar. Using ripe bananas is key in order to do this, as they make up the extra sweetness that you lose by cutting down on the sugar.

To jazz things up, we added chocolate chips, pecans, flaked coconut, and raisins. This is our dream combination of add-in’s but the combination of ideal add-in’s may be different for you. Feel free to double up on the chocolate chips and leave out the raisins, or swap out the pecans for walnuts, or the raisins for dried cranberries.

This lovely loaf got us though many a morning working on our business or warded off a mid-afternoon attack of the “hangries”. We know you’ll love it as much as we did!

Go bake.

Loaded Zucchini Banana Bread

Ingredients:

3 large eggs

3/4 cup canola oil

2/3 cup (142 g) paked dark brown sugar

1/2 cup (100 g) granulated sugar

2 cups grated zucchini (about 1 medium)

2 bananas, mashed

2 teaspoons vanilla extract

3 1/2 cups (440 g) all-purpose flour

1 tablespoon ground cinnamon

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (70 g) raisins

1/2 cup (54 g) pecans

1/2 cup (45 g) sweetened-flaked coconut

1/2 cup (90 g) semi-sweet chocolate chips

Directions:

  1. Start by preheating your oven to 325 degrees F. Grease two 8×4″ loaf pans with non-stick spray (9×5″ pans will work as well, but they wil take less time to cook and be slightly less tall).
  2. In a large bowl, mix together the oil, brown sugar, granulated sugar until well combined. Stir in the eggs and vanilla, then add the grated zucchini and mashed banana and mix until fully incorporated.
  3. In a separte bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredient and gently mix until half-way incorporated. Add your raisins, pecans, coconut, and chocolate chips at this point, and then stir again until the flour is completely mixed in.
  5. Evenly distribute the batter between your two prepared loaf pans and then bake for 45-50 minutes, or until a tooth-pick inserted in the center comes out clean. Allow to cool in the loaf pans for 10 minutes, before removing from the pan and allowing to cool completely on a wire rack.

Inspired by this recipe.