Cinnamon jam loaf. The name alone makes my mouth water. A perfect accompaniment to morning tea or afternoon coffee. Something to give you that ‘belly hug’ on a cold winter day in Ontario or a smile if you’re fortunate enough to be sitting outside in the sunshine somewhere south.
Another wonderful recipe from Bake from Scratch, the Comfort Issue, this no mixer required loaf received rave reviews at my house!
A nut streusel elevates this simple loaf by adding crunchy sweetness and if you wish add a little sugar glaze. This will keep for several days (should it last that long) well wrapped and you can always freeze any extras.
Cinnamon Jam Loaf – sweetenuf.ca
Cinnamon Jam Loaf
Makes 1 8 1/2 x 4 1/2-inch loaf. Preheat oven to 350F. Line loaf pan with parchment paper.
1 cup packed light brown sugar
3/4 cup sour cream
1/4 cup plus 2 tablespoons unsalted butter, melted
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup jam (blueberry, strawberry, raspberry, etc.)
In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla. In a medium bowl, whisk together flour, cinnamon, baking powder, salt and baking soda. Add flour mixture to sugar mixture, whisking just until combined.
Spoon 1/3 of batter into prepared loaf pan and top with 1/4 cup of jam, leaving a 1/4-inch border. Spoon another 1/3 of batter and top with remaining jam and top with remaining batter.
Sprinkle with Nut Streusel (recipe below) and bake for 30 minutes. Tent with foil and bake another 15 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes then remove from pan and cool on rack completely.
Drizzle with sugar glaze – combine 1 cup icing sugar with 2 tablespoons milk or cream until smooth.
1/2 cup chopped sliced almonds (pecans, walnuts or nut of choice)
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, cubed
In a small bowl, stir together nuts, flour, sugars, cinnamon and salt. Using your fingertips, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps and sprinkle all over top of Cinnamon Jam loaf before baking.
Banana Bread – sweetenufblog.ca
Banana Bread, such a simple and easy recipe, with variations abounding.
Sarah Kieffer’s recipes never disappoint and her Banana Bread recipe is no exception. The light texture, not to sweet flavour, dark flecks of ripe banana and the moistness of this bread are sure to make it’s way into your heart and belly. It is now my ‘Go To’ recipe and after you give it a whirl I bet it will be your ‘Go To’ as well.
Sarah’s recipe calls for 1/2 cup of toasted and chopped pecan halves but I subbed in 1/2 cup butterscotch chips plus 1/2 cup of walnuts. If you prefer chocolate chips go ahead and add them in or leave out any additions. Make sure your bananas are nice and ripe and have your butter and eggs at room temperature for best results.
This delicious recipe is from Sarah’s The Vanilla Bean Baking Book.
Grease an 8 x 4-inch loaf pan and line with overhanging parchment paper for easy removal. Preheat oven to 350F.
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup pecans, chopped and toasted
1 cup ripe bananas, mashed (approximately 3)
1/2 cup sour cream
1 tbsp vanilla extract
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
In a small bowl, whisk together the flour, baking soda, salt and pecans.
In a medium bowl combine bananas, sour cream and vanilla.
In a mixing bowl, with an electric mixer, beat the butter on medium until creamy. Add the sugars and beat on medium until light and fluffy. Scrape down sides and bottom of bowl. Add the eggs and mix on medium until combined. Add the flour mixture and mix on low until almost incorporated. Add the banana mixture and mix on low until combined.
Scrape down sides of bowl and finish mixing with spatula until completely combined.
Pour batter into prepared pan and bake 45 to 55 minutes until the top is dark brown and a toothpick inserted in the center comes out clean.
Let cool 20 minutes and remove from pan to cool completely.
Banana Bread – sweetenufblog.ca
Happy Thanksgiving Canada!
Once per year we have a statutory holiday to give thanks, spend time with family and/or friends and expand our waistlines. I do hope everyone reading this has an opportunity to hug or be hugged by someone they care about whether it’s a friend, co-worker, family member or a loved pet.
For me, baking is my hug to everyone. Hopefully you will pass on a hug by giving today’s recipe a try and sharing it!
Use real lemons not bottled lemon juice for this recipe for the freshest flavours. Room temperature lemons will provide more juice than those straight from the fridge. When zesting make sure to only grate the yellow not the bitter white (the pith) underneath. If you have lemons you won’t use up quickly, zest them and put the zest in a ziploc bag in the freezer and squeeze out the juice for future use.
Glazed Lemon Pound Cake
Preheat oven to 350F. Makes 2 9×5-inch loaf pans. Grease and flour loaf pans and set aside.
1 cup unsalted butter, room temperature
3 cups all-purpose flour
3/4 cup buttermilk
Zest of 2 lemons
1/3 cup fresh lemon juice
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups sugar
Mix approximately 1/3 cup of fresh squeezed lemon juice with 1 cup of icing sugar until pourable consistency. Add a bit more lemon juice or icing sugar until desired consistency reached. Drizzle over cooled loafs.
In a small bowl or liquid measuring cup, combine buttermilk, lemon zest and lemon juice.
In medium bowl, whisk together the flour, salt, baking powder and baking soda.
In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.
Add flour mixture alternately with the buttermilk mixture, using 3 flour additions and 2 buttermilk additions. Don’t overmix just beat on low until smooth and combined.
Divide batter evenly between pans and smooth tops. Bake for approximately 45-60 minutes, until a toothpick inserted centre comes out clean. Cool cakes about 15 minutes and then remove from pans to cool completely on a rack.
If desired, when cool, drizzle with lemon glaze.
Caramel Pecan Cake – Getting Started!
In the brilliant book BakeClass they refer to today’s recipe as a ‘cake’, perhaps becuase it is so light and airy, but I’d classify it as more of a loaf or bread. Mostly because it bakes in a loaf pan and has a drizzling of icing not a layer of icing piled on top.
Looking for quick, easy and minimal dishes plus light, moist and sweet, here is a winner. No mixer required and you can make it at the last minute and not worry about room temperature butter since you use a saucepan! Yup, a saucepan!
If you have self-rising flour in your pantry you won’t even need a measuring spoon. No self-rising flour?? No worries, measure 1 1/2 tsp baking powder and 1/2 tsp salt into a dry 1-cup measure and top with all-purpose flour. Make sure to give a good mix before adding to the recipe.
This comes together quickly so make sure your oven is preheated to 325F and your 9×5-inch loaf pan is greased and lined with parchment paper (with an overhang for easy removal).
Pecans would be my first preference for this loaf but walnuts would work great or a combination of pecans and walnuts. Just bake it up next time you require a simple tea cake or a suppliment with your afternoon coffee. Oven’s on you say?! Then let’s get started!
Caramel Pecan Cake – sweetenuf.ca
Caramel Pecan Cake
Preheat oven to 325F. Grease and line 9×5-inch loaf pan.
3/4 cup firmly packed brown sugar
2 3/4 ounces butter, cubed
1/2 cup milk
1 egg, room temperature
3/4 cup, rough chopped pecans
1 cup self-rising flour
1/4 toasted whole pecans – for garnish
1 tbsp golden corn syrup – for garnish to drizzle
Mix together: 1 tbsp water, 2 tbsp golden corn syrup and 1 1/2 cups icing sugar until thick but pourable. Add a little more water if necessary. Set aside for cooled cake.
In a medium saucepan over medium heat melt together the butter, brown sugar and milk, until the butter just melts. Make sure it is not too hot. Remove from heat and let cool if necessary.
With a wooden spoon or whisk, stir in the egg and pecans. Add the flour and stir until just combined.
Pour mixture into prepared pan and smooth the surface with offset spatula or back of spoon Bake approximatley 35 minutes or until skewer inserted in centre comes out clean.
Cool for 10 minutes and remove from pan. Once cool, spoon on with Caramel Icing then drizzle on syrup and garnish with remaining pecans.
Zucchini is one of those vegetables that doesn’t do much for me. Truth be told, no vegetable really does that much for me but I know I need to consume them. Other than potatoes that have been deepfried and I’m not sure I should count that?! Zucchini does redeem itself fantastically when grated into a loaf or muffin and this recipe from ‘Bake Class’, a terrific baking book by Anneka Manning, is wonderfully simple, quick, moist and speckled with zucchini.
I made it the first time using Bob’s Red Mill 1:1 Gluten Free Flour and it turned out great. It didn’t rise as high as the ones made with all-purpose flour/whole wheat flour but the delicious taste and moistness was still there. The gluten-free version was also a little denser but it was still all eaten within 48 hours!
A note to those of you purchasing the Red Mill Gluten Free Flour…I purchased the 1:1 bag which already has the addition of zanthem gum to it. It is more expensive than their other gluten free flour, by about $3 where I purchased it, but you just measure and substitue in your recipes without having to fuss with additional ingredients. A winner for this recipe anyway!
I skipped the pistachio’s in my bread as I didn’t have any on hand but feel free to add in some pecans or walnuts or even a few butterscotch chips. Scumptious, moist and packed with flecks of zucchini the only improvement I made was slathering my slices with some sweet butter. Mmmm Mmmm, fabulous with your morning coffee or afternoon tea.
Oh, a few more things…this recipe has no salt so ‘no’, I didn’t forget it; I used regular brown sugar instead of raw sugar and once I was short about 1/2 cup of zucchini so I added in some ripe banana and it was great. Give this recipe a try and feel free to message me!
Where’s the Butter?
Zucchini & Pistachio Loaf
Preheat oven to 325F. Parchment line a 5 x 9 1/2 with parchment paper to make sling for easy removal.
1 cup raw sugar
2/3 cup sunflower or light olive oil
Grated zest of 1 orange
2 1/4 cups coarsely grated zucchini
1/2 cup (approx.) unsalted shelled pistachios
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking powder
1 tsp cinnamon
In a large bowl, whisk together eggs, sugar, oil and zest. Stir in zucchini and pistachios.
In a medium bowl, sift together the flours, baking powder and cinnamon. Add to the the zucchini mixture and stir with a spatula or large spoon just until combined.
Spoon into the prepared loaf pan and smooth top evenly,
Bake for approximately 50-55 minutes or until a skewer inserted in the centre comes out clean. Let cool about 5 minues and remove from pan to cool completely.
Rainbow Sprinkle Bread w Birthday Cake Crumb Topping
Rainbow Sprinkle anything shouts ‘Spring’ to me, and with April upon us now is the perfect time to share this fun recipe from the Bake Feed magazine. Seems the creator of this Rainbow Sprinkle Bread loves cake about much as I do.
Sweetapolita Sprinkles for my Sprinkle Bread…sweetenuf.com
Although this recipe is baked in a loaf pan it is cake…deliciously sweet, dense and nicely vanilla flavoured cake, with sprinkles in it and on top of it! Kevin Masse’s recipe brings back memories of all the amazing flavours we enjoyed as kids in vanilla birthday cakes so how can there be anything NOT to like about this bread or cake or loaf…whatever you call it, it is sweet and fun and will make you feel like Spring is around the corner with every bite!
Give this a try and share your photos on Instagram. I’d love to see how your version looks! I’m sweet_enuf and hope you drop by.
Note: I used pure vanilla extract not clear vanilla extract.
Rainbow Sprinkle Bread with Birthday Cake Crumb Topping
Preheat oven to 325F and spray a 9 x 5-inch loaf pan with baking spray and line with parchment for easy removal from pan.
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 large egg yolk
1 tablespoon clear vanilla
2 cups all-purpose flour
1/2 tsp kosher salt
1/3 cup rainbow sprinkles
Birthday Cake Crumb Topping (recipe below)
Beat butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scrapping sides and bottom of bowl. Beat in eggs and egg yolk one at a time, beating well after each, and scrapping down bowl. Beat in vanilla.
In a medium bowl, whisk together, flour and salt. Reduce mixer speed to low and gradually add flour mixture to butter mixture and beat only until combined. Stir in sprinkles.
Spread batter evenly in prepared pan and top with about half to a third of the Birthday Cake Crumb Topping (leftovers can be stored in the fridge and used on ice cream).
Bake for approximately 70 minutes until golden brown and toothpick inserted in centre comes out clean. Let cool for about 10 minutes and remove from pan and cool completely.
Birthday Cake Crumb Topping
Whisk together in a small bowl 1/4 cup all-purpose flour, 1/4 cup sugar and 1/8 tsp kosher salt.
Using your fingers, work in 2 tablespoons cold butter, until mixture has a sandy texture.
Add 1/3 cup rainbow sprinkles and 1/2 tsp. vanilla and work in with your fingers until small pebble-sized shapes forms.
This can be stored for approximately 3 days in the fridge.