This recipe is based off the quickbread recipe (infinite variations) from Mark Bittman’s How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food.
I love this cookbook, and I love Mark Bittman. However, I found this particular recipe to be off – every time I made quickbread his way, I ended up with the dreaded sunken middle. My version, arrived on after much trial and error, uses less baking powder and baking soda but adds an extra egg. I’d say the difference has to do with altitude, but Mark and I aren’t cooking so very far apart, geographically, so I’m going to call it a rare lapse and let it be.
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