I’ve always wanted to make this!!! Have you seen variations of this bread on pinterest for every holiday? Or is that just me? Either way, I’ve been dying to try out this technique, and I finally did. It came out better than I could have hoped!
Let’s start by saying this is a very time-consuming project. Between the prep, cooking, cooling, and cutting, it took me nearly an entire day. My inspiration started from this recipe for Peekaboo Pumpkin Pound Cake:
At the same time, I knew I wanted to do a bread that was a little heartier; something like a banana bread. Then, I came across this recipe for Harvest Apple Bread:
I know, I know, it’s not fall. Heck, I was just complaining about how it should feel like Spring when it doesn’t, but I’m the type of girl that can not pass up an opportunity to add pumpkin to anything, off-season or not.
I followed the recipe almost exactly, aside for replacing the apple juice in the recipe for apple sauce simply because I did not have any apple juice in the house.
I probably should have used a bigger mixing bowl. Anyway, although time-consuming, as I mentioned above, this technique is rather simple. The trickiest part comes next, separating and coloring the batters. I placed a little less than half the batter into another mixing bowl. I was originally planning on coloring what would be the bunny portion in some kind of festive Spring/Easter color, but when I saw that the color of the original batter was quite orange, I decided that going darker was probably my best option. I added just the tiniest amount of black food gel to the smaller amount of batter and stirred.
You honestly just need enough of a color contrast so you can actually see your cut-out. Yeah, I wasn’t too thrilled about the way this color came out at first either, but it gets better, I promise.
So bake the first batch off according to the recipe, let it cool completely (patience!), and then you can move on to shaping your bunnies.
Slice the bread just thick enough so your cookie cutter will be able to cut all the way through to the bottom.
Then line your bunnies back up in the pan. Oh! Be sure to re-grease the pan at this point. I forgot to, but it still came out okay. Thank goodness for non-stick. Also, the original recipe doesn’t mention to do this, but after making this, it wouldn’t be a bad idea to put a thin layer of the second batter on the bottom before lining up your shapes. After it was baked, you could still see the small separation of the slices on the bottom of the bread because the batter I put on top did not seep all the way through to the bottom. It’s really no big deal, but it would have made me feel better to do it, had I known.
Top it with the second batter and again, bake according to the recipe (65 minutes at 350 degrees F was perfect)
Wait until it cools completely! I know, I couldn’t wait to cut into this puppy because I just wanted to see it! You’ll regret cutting into it early.
So cool! It was definitely worth all the work and waiting. A different choice in bread recipe would allow you to be a bit more festive, but taste won out on this one for me, and boy is this bread delicious!