Quince Bread with Olive Oil and Yogurt

After the Strawberry Coulis, I had prepared Quince Coulis with the 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 it and just picked one huge fruit. It looked like the pear family and cut them into wedges and served post-dinner. Both of us stopped with just one bite as it had a bitter aftertaste and was 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 returned from Dubai just to use up the coulis as I didn't know how long it could 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 cream 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

How to make quince coulis?

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 the quince from getting burnt. Cook covered until they break down and become 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

Quince Bread with Olive Oil and Yogurt


Dry ingredients:
  • 1/2 cup 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, room temperature
  • 1/2 cup quince coulis (recipe in the above content)
  • 1/4 cup olive oil
  • 1/4 cup yoghurt
  • 1/2 teaspoon vanilla essence


  1. Line the loaf pan: Grease your loaf pan or line with baking paper. My loaf pan size is 8 inches long and 4 inches wide and 2.5 inches deep. or 8 x 4 x 2.5 inches that can hold up to 4 cups of water.
  2. Prep the oven: Preheat your oven to180℃ with the rack in the middle. Stove-top users: Prepare the preheat by placing a flat tawa on medium flame and then a thick-bottomed pot or pressure cooker over the tawa.
  3. Prepare the batter: In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon powder and salt. Add the egg, olive oil, quince coulis, vanilla, and yoghurt in a smaller bowl and whisk all together until combined. Fold the wet ingredients into the dry ingredients bowl until combined. Avoid over mixing. Transfer the batter into the prepared pan, smooth the top and sprinkle any choice of nuts. 
  4. Bake the quince bread: Stove-top bakers can place the pan inside the pot that is getting pre-heated on the tawa. Cover the pot with a foil before placing the lid. Oven bakers, can bake the bread in a pre-heated oven for 20-25 minutes or until it passes the toothpick test. 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. 
  5. Slice and serve with honey or cream cheese.
Stove-top Quince Bread with Olive Oil and Yogurt


Btw, did you know quince in Tamil is called Cīmaimātuḷampaḻam?