| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 6g | 58g |
| sugars | fibre | protein | salt |
| 30g | 2g | 6g | 0.2g |
There is something incredibly special about the Spikenard and Lemon Bread recipe that speaks to my heart and palate. Born from the coupling of Pacific Northwest bounties and the delicate touch of the Japanese kitchens, this recipe not only showcases flavor but also my bi-cultural heritage.
Embedded with Tradition and Taste
The use of spikenard, a native berry of the Pacific coast, infuses the bread with an earthy sweetness that pairs perfectly with the vibrant acidity of the lemon. With every bite, you’re taken on a taste journey from the crisp, coastal waters of Seattle, to the sacred, serene temples of Japan. It’s akin to other fruit-based breads, such as lemon poppy seed or wild blueberry loaves but has a unique charm all of its own.
Health Benefits Galore
But it’s not just the flavors that make this bread special, it’s the bouquet of health benefits it packs. Packed with vitamin C from the lemons, this recipe boosts your immune system and stimulates collagen production. The spikenard berries, on the other hand, are rich in antioxidants and beneficial bioflavonoids. They’ve been used for centuries in traditional medicine due to their therapeutic properties.
This bread can be a delightful breakfast treat or an afternoon snack. It pairs beautifully with a cup of matcha tea for a truly soothing, healthful teatime. The Spikenard and Lemon Bread is not just a delicious bake, it’s a slice of my home and culture, and a testament to the flavors of the Pacific Northwest. I hope you enjoy this recipe as much as I do!
What You’ll Need
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest
- 1 1/2 cups fresh lemon juice
- 1/4 cup spikenard berries, finely chopped
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup milk
Method
Step One
Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside.
Step Two
In a bowl, combine the all-purpose flour, baking powder, baking soda and salt. In a separate dish, mix together the grated lemon zest, lemon juice and finely chopped spikenard berries.
Step Three
In another large mixing bowl, cream the softened unsalted butter and granulated sugar together until it’s light and fluffy. This can take about 2-3 minutes. Then beat in the eggs one at a time, following each with a splash of the vanilla extract.
Step Four
Take turns adding the dry and wet ingredient mixtures to the creamed sugar and butter mix. Start with about one-third of the flour mixture. Mix until just combined, then add in half of the lemon and spikenard mixture. Continue alternating until all the ingredients are combined, ending with the flour mixture. Make sure to mix just until the batter comes together and be careful not to overmix.
Step Five
Add milk to the batter and mix until all ingredients are well combined. Make sure there are no lumps in the batter.
Step Six
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step Seven
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Slicing and serving is most easily done when the bread is fully cooled. Enjoy!
