This is an interesting bread, and I went with it bc I wanted something different and had blackberries to use. Yes, I know, it calls for blueberries, but none of my blackberry recipes did it for me. I am puzzled by the comment that states that in a larger pan it should cook more quickly--smaller pans cook faster because there is less surface area to heat, hence the reason cupcakes cook faster than a cake. Regardless, I suppose it's counterintuitive, so it doesn't really matter why. I baked this in a single loaf pan and wouldn't recommend that--it's too much batter. I did notice that but went ahead anyway bc I was too lazy to redistribute. So, it took over an hour and a half to bake, and it overflowed, but whatever. I used lemon extract and zest and used rum instead of rum extract (I really thought I had that, but I don't!) and am glad for the turbinado sugar, which makes for a nice topping. For those not in the know (this includes myself, I had to google it), sucanat is a type of sugar processed to retain molassess. Not exactly brown sugar, but that's what I subbed. I doubled the mint and can definitely taste it. This is a unique and fun recipe. Thanks for sharing!
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This is an interesting bread, and I went with it bc I wanted something different and had...