Cinnamon Ribbon Loaf

Friday, May 8, 2015 0 0

The real reason I decided to make this loaf is because even though J decided he liked the buttermilk scones I made last week (he usually hates scones), he still wouldn’t willingly pick one up for breakfast – and that guy needs a freezer full of muffins to get him through workday morning breakfasts. (We have an agreement where I keep the freezer stocked with baked goods and he always takes out the trash and recycling – my most hated household task! The best part is, we both think we have the better deal!) J loves to grab a muffin, heat it in the microwave, pour his coffee, and head to work. When he reminded me of the lack of morning baked goods in our freezer, this cinnamon ribbon loaf was born!

Cinnamon Ribbon Loaf Recipe

There’s tons of cinnamon in this loaf – the more the better, in my opinion! Your kitchen will smell spiced and heavenly as it bakes. The batter is a cinch to whip up – all it requires is one bowl and a whisk, and 5 minutes later the batter is ready. The trick to extra yumminess are the cinnamon ribbons. Once the batter is ready to pour into your loaf pan, pour in only 1/3, level it, and then scatter a bunch of cinnamon and sugar all over the batter. Pour the next 1/3 of batter on top, level, and scatter more cinnamon sugar. Then add the last 1/3 of batter, and sprinkle cinnamon sugar on top of the loaf. The ribbons will be more defined the more cinnamon you use.

And just in case you’re looking for the most decadent breakfast treat, slice up some of this cinnamon ribbon loaf as the bread to use for french toast. Holy moly. Your mouth will thank me.

Cinnamon Ribbon Loaf
Yields 1
There's no skimping on the cinnamon in this loaf! This recipe is quick to whip up - all you'll need is a large bowl and a whisk. The batter itself comes together in 5 minutes.
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Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Ingredients
  1. 1/4 cup unsalted butter, melted and slightly cooled
  2. 1/4 cup coconut oil, melted and slightly cooled
  3. 1 large egg
  4. 1/2 cup brown sugar
  5. 1 tablespoon vanilla extract
  6. 1 cup buttermilk (I made regular 1% milk into buttermilk by adding 2 tablespoons of lemon juice and letting it sit for 10 mins)
  7. 2 cups all-purpose flour
  8. 1 teaspoon ground cinnamon
  9. pinch ground nutmeg
  10. 1 teaspoon baking soda
For the cinnamon sugar, combine
  1. 1/3 cup granulated sugar
  2. 1 tablespoon cinnamon
Instructions
  1. In a large bowl, whisk together the melted butter, melted coconut oil, egg, brown sugar, and vanilla extract. Then whisk in the buttermilk. Add the flour, cinnamon, nutmeg, and baking soda and lightly whisk into the wet ingredients, until just combined.
  2. Pour 1/3 of the batter into a loaf pan, spreading it evenly across the bottom with a spoon or a spatula. Sprinkle half of the cinnamon sugar over the batter. Pour another 1/3 of the batter into the loaf pan, spreading it evenly, and again sprinkling the remainder of cinnamon sugar over top. Spread the remaining batter on top.
  3. Bake for 45-50 minutes at 350 degrees F. Let cool, and then turn loaf out of pan.
Notes
  1. You could sub vegetable or canola oil for the coconut oil.
Adapted from Averie Cooks
Adapted from Averie Cooks
the lovely kitchen http://www.thelovelykitchen.org/
Cinnamon Ribbon Loaf - there's no skimping on the cinnamon in this loaf!

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