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

Banana Bread

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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.

Banana Bread

Grease an 8 x 4-inch loaf pan and line with overhanging parchment paper for easy removal.  Preheat oven to 350F.

Ingredients:

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

Method:

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.

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Banana Bread – sweetenufblog.ca

 

 

 

Rainbow Sprinkle Bread

Rainbow Sprinkle Bread

Rainbow Sprinkle Bread
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.

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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.

Ingredients:

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)

Method:

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.