Hello!
During spring and summer, there’s nothing I love more than citrus-flavored things. Lemon bars, lemon loaf, lemon rolls – can’t get enough. But now, the weather has shifted and I want warm flavors. That when you eat them, you feel warm on the inside. Vanilla, chai, pecans, apples, brown sugar, and cinnamon – yes, please!
I remember as a kid making toast and then covering it in butter and cinnamon and sugar and thinking it was the BEST THING EVER. To be honest, I thought that about a lot of things, especially food. But when it was cold out and I needed something quick it was perfect. Now I realize white toast smothered in butter and sugar isn’t going to do anything for me except give me a mild sugar rush, I wanted to try to make a more adult version. Not any healthier though – just more acceptable to eat with coffee.
So since I can’t eat all the baked goods I make by myself, I invite friends over to test them, critique them, and demolish them before the recipe is finalized. For this one, I invited my friend Geoff over – who drove all the way across the city – to try it. I still had some frosting from the Pumpkin Cupcakes so we tried it with that which was of course amazing. But I’m not much of a frosting person so I decided to make a compound cinnamon sugar butter as a throwback to my original toast days. Not really a recipe, just put softened butter, cinnamon, and sugar in a bowl and mixed together until I was happy with the results. Rolled it up in some parchment paper and put slices on top of the bread.
This is such a nice treat for crisp fall mornings and you can probably make it without having to go to the store for any ingredients as it’s a pretty pantry staple heavy dish.
Happy Eating!
Cinnamon Sugar Loaf
Ingredients
2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/4 cups sugar
4 teaspoons cinnamon
1 egg
1 cup whole milk
1 teaspoon vanilla extract
1/3 cup canola oil, plus extra for greasing pan
Instructions
Preheat oven to 350 degrees. Grease a loaf pan and set it aside.
In a medium mixing bowl combine flour, baking powder, salt, 1 teaspoon cinnamon, and 1 cup sugar. Whisk together until well combined.
In a small bowl combine 1/4 cup sugar and 3 teaspoons cinnamon, stir together, and set aside.
In a small mixing bowl whisk together egg, milk, oil, and vanilla extract. Mix into flour mixture until combined.
Pour 3/4 of the batter into the prepared loaf pan. Sprinkle with 3/4 of the cinnamon and sugar mixture. Swirl sugar into the batter like you would make a marbled cake.
Add the remaining batter. Then top with the remaining cinnamon and sugar mixture.
Bake for 45 minutes or until a tester comes out clean. Let sit in the pan for 10 minutes, then flip onto a cooling rack or plate.
Slice and serve. Can last up to four days in an airtight container.
