Fall is in the air here and Christmas not far behind it! We have finally gotten settled in our new house so I finally have time to bake again. I haven’t been able to do as much fall baking this year with our move, but I did manage to bake one loaf of pumpkin bread so far. I wanted to try something a bit different this time around and I thought a cinnamon bread would be quite good!
This recipe is really good. It has a great cinnamon to bread ratio and I love the addition of the nuts. I used walnuts because that’s what I had on hand, but I think pecans would be great as well!
Cinnamon Walnut Bread
- 1 and 1/3 cup sugar
- 1/2 cup finely chopped walnuts or pecans
- 2 teaspoons ground cinnamon
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/2 cup vegetable oil
- Preheat oven to 350*F. Grease and flour the bottom of a 9x5x3 inch loaf pan. Set aside. In a small bowl, stir together 1/3 cup of sugar, the pecans, and cinnamon. Set aside.
- In a large bowl stir together the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl beat egg with a fork. Stir in milk and oil. Add egg mixture all at once to flour mixture, Stir just until moistened (batter should be lumpy).
- Spoon half of the batter into prepared pan, Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a thin metal spatula or table knife, cut down through batter and pull up in a circular motion to marble the cinnamon mixture.
- Bake for 55 to 60 minutes, or until a wooden toothpick inserted near the center comes our clean. Cool in pan on a wire rack for 10 minutes, Remove from pan, Cool completely on wire rack.
Use cranberries or blueberries to bake fruit and nut cinnamon bread!