Cinnamon Loaf

During a conversation at work last week, I discovered that someone in the office had a hankering for a sweet bread. As someone who loves to bake, I was quick to offer my services. There was one sticking point though, it couldn’t be something standard like banana bread, or pumpkin bread. No, this had to be a cinnamon version.

Cooling Outdoors

A quick look through some cook books at home, and I didn’t really know which fork prong to take. Sure it’s easy to find cinnamon as an ingredient in quick-breads, but the recipe was usually based around a fruit; banana, apples etc. It seems cinnamon only comes as the main player with things like cinnamon buns and cinnamon bread.  Lucky for me, my internet skills led me down a few paths which offered some additional insights into creating this treat.

There is no cinnamon in this batter, rather, a layer of cinnamon and brown sugar gets sprinkled in the middle and on top. Of course it almost goes without saying that you need to like cinnamon for this. With a few tablespoons of this magical spice included, it definitely fulfilled its title role. The cake is quite moist, and almost reminiscent of a pound cake, rather than a banana bread. I left out any sort of nut so that I could work on the recipe itself, but I think now that it works, I’d toss some on top for a bit of extra crunch.

Cinnamon Loaf
Yield 2 Loaves

1 cup butter
4 eggs
2 cups white sugar
4 cups flour
1/2 tsp. Salt
2 tsp Baking powder
1 tsp Baking soda
4 tsp Vanilla
2 cups milk (add a 1 tsp of vinegar/lemon juice)

Cinnamon Layer
6 tbsp Brown sugar
2 tbsp Cinnamon

Preheat oven to 350 degrees
Cream butter and sugar together
Beat in one egg at a time.
Combine dry ingredients
Combine sour milk with vanilla
Alternate between wet and dry until just just wet throughout
Grease up 8X4 loaf pans, and pour in half the batter
Sprinkle a layer of cinnamon sugar
Top with remaining batter
Bake for 55-65 minutes, check with toothpick
Let cool for at least an hour before removing
*freezes well

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