Prep Time40 minutes
Cook Time50 minutes
Total Time90 minutes
Be sure to chop all your ingredients very finely. The larger the pieces, the harder it will be to get your loaf to hold together.
This recipe fills a 9x5 loaf pan. If you have a smaller pan, you can adjust the recipe accordingly. An 8 1/2 x 4 1/2 pan will hold about 3/4 of the recipe, while an 8x4 pan will hold about 1/2 of the recipe.
Make ahead: Prepare the loaf and glaze (leave the glaze off for now) and refrigerate until ready to bake. Remove from the refrigerator at least an hour before baking, add the glaze, then bake. You may need to add 5-10 minutes to cook time.
Leftovers: Refrigerate in an airtight container for up to a week. For longer storage, cut into slices, wrap each slice, then store in freezer bags in the freezer.
Reheating: From the refrigerator, reheat a slice in the oven at 350°F (180°C) for 12-15 minutes. If reheating a frozen slice, allow it to thaw before reheating.