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Homemade Spiced Nutty Loaf
The aroma of cinnamon-infused bread wafting through my home creates such a magical moment. After tweaking this loaf through many weekend mornings, it now draws everyone downstairs without fail. Each slice shows off a beautiful pattern where the nuts and cinnamon blend together, making it look just as fantastic as it tastes.
Quick Yet Delicious
What I adore about this loaf is how fast it comes together. You won't need to deal with yeast or spend time kneading - just combine, dump and bake. Actually, the toughest challenge is waiting for it to cool before cutting a slice. While baking, the nutty cinnamon topping turns into a sweet, crispy crust that's simply amazing.
Ingredients List
- Flour: Any standard all-purpose flour works great.
- Sugar: Plain granulated sugar is all you need.
- Cinnamon: Use recently purchased for strongest aroma.
- Walnuts: I like to brown mine slightly, but try pecans as an alternative.
- Butter: Leave it out until soft.
- Eggs: Take them out early to warm up.
- Milk: Full-fat makes for a richer texture.
- Baking powder: Make sure it hasn't expired.
- Salt: A small amount brings out all flavors.
Baking Instructions
- Preparation
- Start by getting your baking tin ready, with parchment paper for easy removal.
- Create Topping
- Blend the sugar, cinnamon and nuts together - you'll love how it smells.
- Prepare Batter
- Keep wet elements and dry elements apart until final mixing, then stir together carefully.
- Create Patterns
- Build gorgeous swirls by adding alternating layers of mixture and topping.
- Baking Time
- Stick it in the oven and let it cook for around 60 minutes.
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How To Serve
Cooling takes patience but it's definitely worth the wait. I enjoy slightly heating pieces before eating. It stays good on the countertop for 3 days, though we usually finish it way before then. If you want it to last longer, store it in your refrigerator.
Personal Touches
I often use pecans when my walnut supply runs out. Throwing in some juicy raisins makes each bite extra special. For an ultra-moist version, I mix in some sour cream when I'm feeling fancy. My kids go crazy when I use brown sugar in the topping since it creates a deeper, caramel-like flavor.
Similar Options
If this bread becomes a family favorite, you might want to check out my blueberry lemon version next. My fall specialty is the pumpkin bread, and don't miss the sour cream cinnamon bread with its incredibly soft texture that just dissolves in your mouth.
Frequently Asked Questions
- → Why is quick bread so fast?
It uses baking powder or baking soda instead of yeast, so there’s no waiting for the dough to rise. It's ready in no time!
- → Is it okay to freeze it?
Absolutely. Wrap it tightly in both foil and plastic, and it’ll keep in the freezer up to 3 months. Let it thaw in the fridge before enjoying.
- → How can I tell when it’s baked?
Poke a toothpick into the middle. If it comes out clean, you're good to go. The top should be golden and have small cracks.
- → Can I skip the nuts?
Of course! Leave the nuts out and just enjoy the cinnamon sugar swirl. The bread will still turn out soft and delicious.
- → What’s the best way to store it?
Keep it in a tight container at room temp for up to 4 days. You can refrigerate it for longer, about a week.