Quince and walnut loaf

I used some of the last quinces from our trees. The photo actually is one of its cousins from Medellin, because by the time I remembered to take a picture, I had cut them up! This fruit is actually called Zamboa in Spanish and looks more like an apple rather than the traditional quince, which is pear-shaped. The taste is practically the same.

The yoghourt pot is used as a measuring cup.

• 2 natural yoghourts
• 2 measures of brown sugar
• 3 measures of plain flour
• 1 measure of olive oil
• 3 eggs – beaten
• 1 sachet raising agent
• 1/2 teaspoon ground cinnamon
• pinch of ground nutmeg
• pinch of ground ginger
• 2 quinces – peeled and very finely chopped
• 1 handful of walnuts – roughly chopped

• ---

  Beat the eggs with sugar

• Add the yoghourt and oil
• Then the flour and raising agent and spices
• Fold in the quince and walnuts
• Put in 9″ loaf tin lined with baking paper and bake for 35 minutes at 180º

 

Warning: It is very filling and moreish.  Had some for supper with a glass of cold milk.