Friday, April 29, 2011

Cinnamon Loaf

I know I've said it before, but I have to say it again.  Sometimes, the simplest of recipes are simply the best, and here is proof in point.  This breakfast treat is made with everyday ingredients, is moist, tender, (it was the moist~tender qualities of this beautiful loaf that really won me over) and with a generous amount of sugar-cinnamon struesel.  It has to sit overnight before cutting, so is a perfect recipe for a tote-along for a breakfast treat or to have ready for guests the next morning.

Jannett, of Canadian Baker Too, shared this keeper recipe.  When Jannett says she's made this many times over the years, I can believe her, as I know I'll be making this many more times as well.  Thank you for sharing this Jannett; we loved this!

Janette says you can use any size loaf pan, and I grabbed my 11 inch x 7 inch baking dish.  I should have used a loaf pan, because I think it made a difference in the texture of the cake.  Jannett's loaf looks like it has a fine crumb, mine looks a little more rustic. I reduced the cooking time for my size pan to about 23 minutes. 

Cinnamon Loaf
(adapted from Canadian Baker Too)

For the loaf:
1/2 cup butter
2 eggs
1 cup granulated sugar
2 cups unbleached flour
pinch salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon vanilla extract
1 cup soured milk (one teaspoon vinegar with enough added milk to equal 1 cup)

For the filling and topping:
3 tablespoons brown sugar
1 tablespoon cinnamon

Preheat oven to 350*F.  Generously grease a loaf pan of your choice.

In measuring cup add milk and the vinegar. Let sit for about five minutes to give the milk an opportunity to sour.  Add vanilla. Set aside.

In small bowl combine brown sugar and cinnamon and mix. Set aside.

In your mixer add butter and sugar;  mix until light and creamy. Add one egg at a time and mix until combined.

Add your dry ingredients alternately with sour milk (beginning and ending with dry ingredients, divide~eyeball~ the dry ingredients into thirds, and add the milk by halves.)   Do not over mix this mixture.

Add half the batter to your loaf pan.  Sprinkle cinnamon mixture onto this batter.  Add remaining batter and sprinkle with the remaining cinnamon mixture.

Bake 1 hour or until tooth pick comes out clean.** Let cool in loaf pan for a least 1 hour.  Remove and place on cooling rack to cool completely.  It is best to cut this loaf the next day.
NOTE:  The one hour baking time is for a loaf pan.  I used an 11 inch x 7 inch baking dish and the baking time was reduced to about 23 minutes. 

Once again, Jannett, thank you so much for sharing this delicious recipe.  I am so pleased to be able to share this treasure this with my friends and family!


  1. Cinnamon bread has always been one of my personal favorite things. This recipe is new for me because I've never baked bread without yeast. It looks inviting and it should be perfect for breakfast. Have a great day Katy,

  2. This would be perfect to make on a Saturday night, so we could be ready for a slice with our morning coffee on Sunday! I'm not a huge "breakfast person"--I'd much rather have a slice of coffee cake or some type of "breakfast bread". Will definitely be trying this out very soon!

  3. Yummy! As soon as I take off my vacation "5," I'm going to try this.

  4. Boy does this look yummy, I love that it needs to sit overnight before cutting. Some of the best recipes have that quality.

  5. Looks and sounds delicious. I will definitely have to give this a try. This is my first time at your blog and I love it. I'll be following!!!

  6. mmm, i love that the topping gets some time to sink in and really flavor that bread, it sounds wonderful!

  7. Oh Katy, I must make this. My husband would flip for it. It is a simple distinguished cake and that is what he likes. I adore cinnamon.

  8. I am so glad you enjoyed this recipe as much as my family has over the years... :o)

  9. Un pan que me trae muchos recuerdos ,adoro las recetas de mi madre y mi abuela,unas grandes señoras para cocinar,soy de recetas antiguas como las tuyas,mi cocina es tradicional,me gusta mucho tu cocina te quiero acompañar en la cocina familiar ,cariños y abrazos.


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