Quince Bread with Olive Oil and Yogurt

After the Strawberry Coulis, I had prepared Quince Coulis with a hope to consume it as we didn't favour the raw taste of the fruit. When I saw quince in the markets here, I was curious to taste and just picked one huge fruit. It looked like the pear family and it was indeed similar to pear when I cut them into wedges and served post-dinner. Both of us stopped with just one bite as it had a bitter after taste and somewhat tarty. I think the texture was more dominant than the taste. I tried having another piece and still couldn't get to like it. So again to make it edible, I went on the coulis way.

Pat dried the wedges and added them into the saucepan along with a pinch of cinnamon powder. The entire house was filled with an aroma that was just like apple cinnamon! So I knew it will be all over once done and served. I had them on my morning slice of bread instead of peanut butter, I also added them to oatmeal.. and then we were off on a short vacation while it stayed in the fridge.

I baked this bread after we got back from Dubai just to use up the coulis as I didn't know how long it can stay. It did not smell rancid or anything but didn't want it to; so went ahead and made this bread. I reduced the sugar considering the coulis is anyways loaded with sweetness and I wanted this like bread for chai time. Served for evening tea time with some honey by the side... F had one slice with honey and then went on to spread some cheese on the second slice.. and there was no stopping. He preferred the cream cheese but I liked the honey better. So you can try both or something totally different. Best served for a hot cuppa and some chit chat.

Stove-top Quince Bread with Olive Oil and Yogurt

Stove-top Quince Bread with Olive Oil and Yogurt

You will need to have some quince coulis or any fruit jam in room temperature or marmalades. To make the quince coulis, peel and chop a quince and add them into a saucepan along with 5 to 6 tablespoons of sugar. We will not be adding any water. Cover and cook on low flame. Open occasionally and stir the mixture to prevent quince from getting burnt. Cook covered until the breakdown of the pieces into a thick paste. Switch off and transfer the content into a bowl or jar and let it cool before you seal/cover it. At this stage, you can store the coulis in the fridge for at least 2 to 3 weeks.

Stove-top Quince Bread with Olive Oil and Yogurt

Stove-top Quince Bread with Olive Oil and Yogurt


For the bread/cake

Dry ingredients:
1/2 and 6 tablespoons all-purpose flour
6 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon powder

Wet ingredients:
1 large egg, beaten
1/2 cup quince coulis 
1/4 cup olive oil
1/4 cup yoghurt
1/2 teaspoon vanilla essence


My loaf pan size - 8 inches long and 4 inches breadth and 2.5 inches deep. or 8 x 4 x 2.5 inches that can hold up to 4 cups of water.

Oven Bakers: Pre-heat the oven to 180℃ and bake for 20 to 25 minutes.
Stove-top users: Prepare the preheat by placing a flat tawa on medium flame and then the Pot or pressure cooker over the tawa.
  1. Grease your loaf pan or line with baking paper
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon powder and salt 
  3. In a smaller bowl, add the beaten egg, olive oil, quince coulis, vanilla, and yoghurt and whisk all together until combined 
  4. Fold the wet ingredients into the dry ingredients bowl until combined. Avoid over mixing. 
  5. Transfer the batter into the prepared pan and place the pan inside the pot that is getting pre-heated on the tawa 
  6. Cover it with a lid that has a steam release hole
  7. Bake for 10 minutes on medium flame, then reduce the flame to low and bake 15 to 20 minutes. Once the kitchen fills with aroma, you can check the doneness of the bread with a toothpick test. Insert a toothpick in the centre and if it comes out clean, then switch off the stove, remove the pan and leave it to cool. 
  8. Slice and serve with honey, jam or even cream cheese! 
Stove-top Quince Bread with Olive Oil and Yogurt

A few days ago it was Pie Day and my social media feed was loaded with pictures of all kinds of Pie and really got my craving for an oven even more. I have begun contemplating on which brand of oven or cooking range to buy. While I am dreaming of baking bread and cinnamon rolls, F's request was only one item - Roasted Chicken! So all experts reading this, please do drop your suggestions and advice! Thank you!


I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchaai so that I can see your creations!