Cinnamon Jam Loaf

Cinnamon Jam Loaf

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
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.

Ingredients:

1 cup packed light brown sugar

3/4 cup sour cream

2 eggs

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.)

Method:

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.

Nut Streusel:

Ingredients:

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

Method:

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


Ripe bananas left on your counter?!  Don’t toss them into your organic bin, just peel and mash 2-3 together and store in either a ziplock bag or another air tight container in your freezer.  When you have a few minutes and I mean maybe 10 minutes, you can have this moist, fragrant, delicious banana bread ready to pop in the oven.

Today’s recipe is from The Hummingbird Bakery cookbook.  I made a couple of changes when I baked it up.  I used half whole wheat flour and half all-purpose flour and used 11/4 cups dark brown sugar instead of the 1 1/2 cups of light brown sugar. I folded in about a 1/2 cup of chopped pecans but this banana bread would be scrumptious with the addition of chocolate chips, butterscotch chips or chopped toasted walnuts.  OH, my loaf baked up in about 40 minutes NOT the hour the recipe suggests so make sure to check yours after about 30 minutes.  If the edges seem to be baking up to quickly just tent your pan with some foil to prevent the edges from drying out until it is baked through.

Banana Bread

Preheat oven to 325F and line a loaf pan with parchment and spray lightly with cooking spray.

Ingredients:

2 large eggs

1 1/2 cups packed light brown sugar

2 large ripe bananas, mashed

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 cup unsalted butter, melted

Put the sugar and eggs in a large bowl and using an electric mixer beat until well incorporated.  Beat in the mashed bananas.

Add the flour, baking powder and baking soda, cinnamon and ginger to the sugar/egg mixture.  Mix it thoroughly until all the dry ingredients have been incorporated into the mixture.  Pour in the melted butter and beat until well mixed.

Pour the batter into the prepared loaf pan and smooth over with a palette knife.  Bake in the preheated oven for about 1 hour (check after about 30 minutes), or until firm to the touch and a skewer inserted in the center comes out clean.

Let the banana bread cool slightly in pan before removing.