Cinnamon Maple Swirl Bread
A delightful twist on traditional Amish Cinnamon Bread, this recipe features a rich maple and cinnamon swirl. Perfect for breakfast or as a sweet treat, it combines the warm flavors of cinnamon and the rich depth of maple syrup.
Prep time: 15 minutesCook time: 1 hourServes: 10
Ingredients
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup brown sugar
2 tbsp ground cinnamon
1/4 cup pure maple syrup
Instructions
1. Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, cream together the granulated sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
3. In another bowl, mix flour, baking soda, and salt. Stir into the creamed mixture alternately with the buttermilk until just blended.
4. In a small bowl, combine the brown sugar and cinnamon.
5. Pour half of the batter into the prepared loaf pan. Drizzle with maple syrup and sprinkle with half of the brown sugar mixture. Pour the remaining batter over the top, then sprinkle with the remaining brown sugar mixture and drizzle with remaining maple syrup.
6. Use a knife to gently swirl the brown sugar and maple syrup into the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Storage
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Reheating
To reheat, slice and toast individual pieces or warm in a preheated oven at 300°F for 10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
