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I love to bake and I love to eat baked goods! As fall approaches, breakfast and dessert breads are some of my favorites. You just can’t beat a good banana, zucchini, or pumpkin bread. It’s as if you can taste the changing seasons. I love to add this very simple sugar crust to many of my breads. I call it a crust, but its more like a dusting, a texture enhancer. We even fight over the ends of the bread loaf in my house because of this yumminess! I learned this from my mother-in-law who is an amazing cook. Follow these simple steps and be forever converted to the sugar crust:
- Use a non-stick cooking spray on your loaf pan, as you would usually do. An alternative is using a napkin to rub a thin layer of oil on the bottom and inside edges of the pan.
- Sprinkle sugar into the bottom of the pan. You can always add more or dump the extra.
- Over the sink, move the loaf pan around in all directions to fully coat the bottom and all sides with sugar. Dump an extra sugar into the sink or trash.
When you are done, your pan will look something like this:
Pour your bread batter into the pan and bake as directed. Once done, let the bread cool until its almost room temperature. If you don’t allow the bread to cool, it will break apart and stick to the bottom of the pan. Use a kitchen utensil to scrape the inside edges of the pan to loosen the bread from the pan. I like to use a plastic tool meant for this purpose. I couldn’t find the exact tool that I have to share with you, but it looks something like this rubber scraper, or this one, or this one.
I am so excited for you all to give this a try! If you haven’t tried it before, I think you will be in love!
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