So they tell me the leaves are starting to change and temperatures are beginning to fall, proving signs of early Autumn are coming to many areas. However, since mid to high 80’s are still a mainstay in Florida, I have no choice but to try to replicate some of Fall’s tantalizing tastes and aromas I so crave… right here in my kitchen. Imagine the incredible flavor and intoxicating scent of freshly baked cinnamon bread wafting through your house! I invite you to try my healthier version of this classic homemade bread and am betting you will enjoy it so much that you will want to bake it often. Lightly toasting further enhances the flavor and texture of this delicious breakfast or anytime snacking treat.
Cinnamon Streusel Bread
Makes 1 loaf (about 12 slices)
Ingredients
Butter for greasing pan (or olive oil spray)
Streusel
1/3 cup coconut palm sugar (for more info, including alternatives see MPM Mini-Bites)
1 tablespoon cinnamon
1 tablespoon butter, melted
Dry Ingredients
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, softened
3/4 cup coconut palm sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
Directions
Preheat oven to 350 degrees F. Lightly coat bottom and sides of 9 x 5 x2-inch loaf pan with olive oil spray.
Streusel: in a small bowl, combine all ingredients with a fork.
Dry Ingredients: gently spoon flour into measuring cup; leveling with a butter knife. In a medium bowl, add flour and remaining dry ingredients, sifting mixture twice.
In bowl of electric mixer (can also use a hand mixer), beat butter on high speed until creamy, about 1 minute. Gradually add coconut palm sugar, continuing to beat until light and fluffy, about 1 minute. On medium speed, add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
On low speed, beat in flour mixture, alternately with buttermilk, beginning and ending with flour mixture just until incorporated. Allow batter to sit for 30 minutes.
Pour 1/2 of the batter into prepared pan. Sprinkle streusel over batter, reserving 2 tablespoons for topping. Add remaining batter, spreading evenly. Sprinkle with reserved streusel.
Bake for 40 to 45 minutes or until a toothpick inserted into center comes out clean. (Bread may crack a bit in the center-okay.) Remove bread from oven. Cool on a rack for 15 minutes. With a sharp knife, carefully loosen bread around edges; remove from pan. Let bread finish cooling on rack.
Make Ahead and Storage Tips: store bread tightly covered in the refrigerator for up to 1 week. Bread slices may also be wrapped individually and frozen for up to 3 months for a readily available, portion-controlled treat.
MPM Mini-Bites:
If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey. See my website recipe for more information about baking with coconut palm sugar and whole wheat pastry flour.
Cinnamon Streusel Bread
Yield: 1 loaf (about 12 slices)
Ingredients
- Butter for greasing pan or olive oil spray
Streusel
- 1/3 cup coconut palm sugar for more info, including alternatives see MPM Mini-Bites
- 1 tablespoon cinnamon
- 1 tablespoon butter melted
Dry Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter softened
- 3/4 cup coconut palm sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat oven to 350 degrees F. Lightly coat bottom and sides of 9 x 5 x2-inch loaf pan with olive oil spray.
- Streusel: in a small bowl, combine all ingredients with a fork.
- Dry Ingredients: gently spoon flour into measuring cup; leveling with a butter knife. In a medium bowl, add flour and remaining dry ingredients, sifting mixture twice.
- In bowl of electric mixer (can also use a hand mixer), beat butter on high speed until creamy, about 1 minute. Gradually add coconut palm sugar, continuing to beat until light and fluffy, about 1 minute. On medium speed, add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
- On low speed, beat in flour mixture, alternately with buttermilk, beginning and ending with flour mixture just until incorporated. Allow batter to sit for 30 minutes.
- Pour 1/2 of the batter into prepared pan. Sprinkle streusel over batter, reserving 2 tablespoons for topping. Add remaining batter, spreading evenly. Sprinkle with reserved streusel.
- Bake for 40 to 45 minutes or until a toothpick inserted into center comes out clean. (Bread may crack a bit in the center-okay.) Remove bread from oven. Cool on a rack for 15 minutes. With a sharp knife, carefully loosen bread around edges; remove from pan. Let bread finish cooling on rack.
Notes
Hungry for More?
I invite you to visit my Recipe Collections where lots of goodies such as Pack ‘n Go Lunch Favorites, Back to School Food Fun, Dinners in a Flash, Freezer-Friendly Meals, Favorite Crockpot Dishes, and MORE are awaiting your discovery!
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