Erica Lea on Jan 14th 2011
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.
Adapted from eat make read
- 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
Erica Lea on Nov 9th 2010
When I was a little girl (around eight or ten) I would always request Biscuits and Gravy for my birthday. To me, there was no meal more delicious.
Hot, homemade biscuits.
Crumbled, ready to received some gravy goodness.
Erica Lea on Nov 5th 2010
Back in May of 2009, I first posted about my favorite cornbread recipe. I had the watermark thing going. Looks like my blog name is hovering over the piece of cornbread.
Here’s my take on it approximately 1.5 years later.
For step-by-step photos, check out my guest post on the Tasty Kitchen Blog.
Erica Lea on Oct 10th 2010
We have been blessed with a multitude of apples this year. It’s wonderful to be able to, after a hard run, pluck an apple from our trees and enjoy a sweet reward.
It’s also wonderful to have so many apples on hand, ready to create something delicious. Like pink apple jelly. Or this scrumptious Maple Apple Pecan Bread.
Erica Lea on Aug 27th 2010
Hello! I’m still here…just…very…busy. August always seems to become that way. I have a lovely Grandma’s Cooking School post planned (apple strudel), but until I have the time to get it up, allow me to offer you some lovely quick breads from the archives.
Have a lovely weekend!