Sometimes I just want to bake something simple yet flavorful; sometimes I need to bake something that doesn’t require exotic ingredients. Like this bread.
You are almost certain to have everything needed for this recipe in your house right now. And if you don’t have exactly the right ingredients (as I did not) you can safely and easily make a substitution.
This bread tastes like a mixture of a quick bread and cinnamon swirl bread. Because it is impractical to swirl cinnamon in a wet batter, bits of butter are mixed with cinnamon and folded into the batter. This creates little pockets of buttery cinnamon goodness.
Going with my usual substitutions, I used half whole wheat flour in place of all purpose. Also, since I didn’t have any “solid” natural sweeteners on hand, I used maple syrup and added an additional 1/4 cup of flour to compensate.
Having no buttermilk in the house, I used 3/4 cup sour cream mixed with 1/4 cup milk instead.
I thought the bread was a little salty. Next time I will probably reduce the salt to 1/2 teaspoon. I also think the bread could benefit from a dose of nuts — say, toasted pecans.
- 1 cup all-purpose flour
- 1 1/4 cups whole wheat flour (hard white or soft white)
- 1 cup pure maple syrup
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup buttermilk (I used 3/4 cup sour cream mixed with 1/4 cup milk)
- 1/4 cup (1/2 stick) melted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 Tablespoons butter, chilled & cut into small pieces
- 1 Tablespoon cinnamon
1) Preheat oven to 350° F. Grease and flour a 9×5 loaf pan and set aside.
2) In a large bowl, combine flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, and salt. In a separate medium bowl, combine buttermilk, butter, eggs, maple syrup, and vanilla. Beat well. Add the wet ingredients to the dry ingredients and mix until just combined.
3) In yet another small bowl, work butter and cinnamon into pea-sized pieces. Gently fold cinnamon butter into the batter. Pour into prepared loaf pan.
4) Bake for 45 minutes, or until a toothpick inserted in the center comes out clean (I had to bake mine for an additional 10 minutes or so). Let cool in pan on a rack for 10 minutes. Turn bread out onto the rack and allow to cool. Serve with butter and a tall glass of cold milk.
Makes one large loaf