Vanilla Curd Bread is a delicious and moist dessert that combines the tanginess of quark cheese with the sweet, fragrant notes of vanilla and lemon. Perfect for breakfast, tea time, or as a dessert, this quick bread is a crowd-pleaser that can be prepared effortlessly twice a week. This recipe delivers a soft, tender crumb with a beautiful marbled appearance, making it as visually appealing as it is tasty.
History of Vanilla Curd Bread
Curd bread has its roots in European baking traditions, where dairy products like quark are commonly used to add richness and flavor to baked goods. Vanilla, originally derived from the tropical orchids of Mexico, became widely popular in European cuisine in the 17th century. Over time, bakers have experimented with these ingredients to create comforting bakes like Vanilla Curd Bread. Combining the freshness of lemons, the creaminess of quark, and the warm aroma of vanilla, this bread is a modern twist on a classic concept.
Ingredients
For the Bread:
- 1 cup sugar (200g)
- 3 large eggs
- 250 ml sour cream (1 cup)
- ½ cup rapeseed oil (120 ml)
- Zest of 2 lemons
- Juice of 1 lemon (approximately 2 tablespoons)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour (190g)
- 2 ½ tsp baking powder
- 1 tsp salt
For the Quark Cream:
- 250g quark, softened (1 cup)
- 100g icing sugar (¾ cup)
Step-by-Step Instructions
1. Prepare the Oven and Loaf Pan
Preheat your oven to 180°C (350°F). Grease a standard loaf pan with butter or non-stick spray, and line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
In a large mixing bowl, combine the sugar, eggs, sour cream, rapeseed oil, lemon zest, lemon juice, and vanilla extract. Use a whisk or an electric mixer to blend these ingredients until the mixture is smooth and well combined. This step ensures that the sugar dissolves properly, and the eggs are fully integrated, resulting in a fluffy texture.
3. Sift the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting not only breaks up any lumps but also aerates the flour, contributing to the lightness of the bread.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense. The batter should be thick and smooth, with no visible streaks of flour.
5. Prepare the Quark Cream
In a small bowl, blend the softened quark and icing sugar until smooth and creamy. The quark mixture should have a consistency that allows it to be easily swirled into the batter.
6. Assemble the Bread
Pour half of the batter into the prepared loaf pan, spreading it evenly with a spatula. Spoon about half of the quark mixture on top of the batter. Use a knife to swirl the quark into the batter, creating a marbled effect. Repeat this process with the remaining batter and quark mixture. The swirling should be gentle to maintain distinct marbling patterns.
7. Bake
Place the loaf pan in the preheated oven and bake for 65-70 minutes. Check the bread around the 40-minute mark, and if the top is browning too quickly, cover it loosely with aluminum foil to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and Serve
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve this delightful Vanilla Curd Bread on its own or with a light dusting of icing sugar.
Nutritional Information (Per Serving)
- Servings: 12 slices
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 300mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 5g
Tips for the Perfect Vanilla Curd Bread
- Use Fresh Lemons: Fresh lemon zest and juice significantly enhance the flavor of the bread.
- Don’t Overmix: Overmixing the batter can result in a dense bread. Mix just until the flour is incorporated.
- Quark Substitutes: If quark is unavailable, you can substitute it with ricotta cheese or Greek yogurt, though the flavor and texture might slightly vary.
- Storage: Store the bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This bread also freezes well; wrap it tightly in plastic wrap and then in foil before freezing.
Enjoy the rich, tangy, and sweet flavors of this Vanilla Curd Bread, a quick and delightful bake that will have everyone asking for seconds!
