A few weeks back, the photo shoot took place for my new cookbook, tentatively titled, “The Vintage Baker,” (Chronicle Books, April 2018). I was over the moon about the team Chronicle put together for the shoot: Alice Gao photographed all of the (delicious) sweets and treats and Diana Yen of The Jewels of New York was the stylist.
Peeps, these are thumbprints for those of you that like chewy, salty peanut butter cookies, PB&J sandwiches, and eating sweets without a speck of pesky old gluten. Now personally, well, I’m awfully fond of gluten (a controversial stance, I know), but loads of people aren’t, and I’m trying to be more accommodating/gluten-free friendly.
So this is a recipe for a super easy, super delicious quick bread from my friend Jess Reed’s new book, The Baker’s Appendix. Now, it’s true that I’m going out on a bit of a limb here, as up until now I’ve only posted “original” recipes on this here blog. But you know, change is good, and this loaf cake is even better.