cinnamon loaf

Yesterday was #bakedaysunday for me (also #imnotbrokesoicanbakeday and #ihavealltheingredientssoicanbakeday haha), so I decided to whip up something nice for me and my loved ones. 🙂

Actually, the original plan was to make chocolate chip cookies dipped in chocolate ganache (YES, chocolate heaven), but I scrapped that one cos I’m too lazy to buy one missing ingredient. So, I had to make do with what I already have in the house and, fortunately, there are just enough ingredients to make a cinnamon loaf.

So, why cinnamon?

Good question… and the good answer is: I LOVE CINNAMON! ❤ There was a time in my life that I didn’t have a thing for cinnamon, but when a friend from Sweden suggested that I try it with my coffee, that’s when everything changed. Now, I put cinnamon in my coffee, in my oatmeal (all the time), and now, in my baked goods!

Okay, I won’t bore you with the declaration of my love for cinnamon. Here’s the recipe, fully credited to Taste of Home. It’s so easy and convenient and I love it!

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Cinnamon Loaf
(Recipe courtesy of Taste of Home)

Ingredients:

1/4 cup butter, softened
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup + 2 tbsp sugar, divided
1 tsp vanilla extract
1/2 tsp salt
1 cup buttermilk (I used two Yakult)
2 eggs
1 tsp ground cinnamon

Procedure:

Preheat the oven to 350° F.
Mix the flour, baking powder, baking soda, and salt. Set aside.
Combine the sugar and cinnamon. Also set aside.
Beat butter for about one minute, until light and fluffy. Gradually add the one cup of sugar, then add eggs one by one, making sure to beat well with each addition. After that, add the vanilla extract.
Add the flour mixture and buttermilk alternately to the creamed mixture. Beat until just mixed (don’t overdo it!).
Transfer half of the batter to your loaf pan (preferably a 9×5 pan), which should be coated with cooking spray (I don’t have that, so I just spread some butter all over it). After that, sprinkle 3/4 of the sugar-cinnamon mixture over the batter.
Finish off by putting the other half of the batter and sprinkling the remaining sugar-cinnamon mixture.
Bake for 45-50 minutes or until a cake tester/toothpick inserted comes out clean (in my case, it took me a little more than an hour).
Cool in the pan for 10 minutes. Then, remove the loaf from the pan and transfer it to a cooling rack.

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Verdict: soooo yummy! *thumbs up*

I’m not carrying my own chair or anything. Haha. It tastes so good— not too sweet nor too bland— and I have people to support my claim! Haha!

In fact, there’s nothing left of it anymore… *wink*

I’ll definitely make this again. No excuses because the instructions are so simple and the ingredients are easy to find. Plus, having a very tasty cinnamon loaf around sure is useful— I can definitely eat it for breakfast or dinner. ❤