I hadn't really intended to skip so many days on the blog this past week, but it's been pretty busy with lots of family & friend visits! Most notably, my awesome brother (whose a doctor for the Navy and who just returned from Afghanistan - YAY!) and my sweet sister-in-law, have been in town visiting, and I wanted to spend as much time with them as possible. It was awesome having them here, and I miss them already!
But anyway. I'm back to regularly scheduled posting now! And first up is this easy Whole Wheat Cinnamon Bread.
It's seriously delicious, and is perfect for when you want to throw together a quick bread, but don't have many special ingredients. I've made it a handful of times, and really enjoy it each time. I especially love that it has a double dose of cinnamon - both mixed directly into the batter & also in the form of little cinnamon-coated butter bits that are folded into the batter. Niiiice.
Here's how you make it!
Recipe adapted from Cooking for Seven
- 1 cup all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 cup pure maple syrup
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 cup buttermilk (I used 3/4 cup light sour cream mixed with 1/4 cup skim milk)
- 1/4 cup melted butter
- 2 large eggs
- 2 tsp. vanilla extract
- 4 Tbsp. butter, chilled & cut into small pieces
- 1 Tbsp. cinnamon
In a large bowl, combine flour, baking powder, baking soda, 1 1/2 tsp. cinnamon, and salt. In a separate medium bowl, combine buttermilk (or sour cream & milk mixture), butter, eggs, maple syrup, and vanilla. Beat well. Add the wet ingredients to the dry ingredients and mix until just combined.
In another small bowl, work butter and cinnamon into pea-sized pieces. Gently fold cinnamon butter into the batter. Pour into prepared loaf pan.