Rustic Maple Cinnamon Bread is a warm, aromatic loaf that brings together the comforting flavors of fall. Perfect for breakfast or an afternoon snack, this bread is not just a treat for your taste buds but also fills your kitchen with an inviting aroma.
Flour is the foundation of our bread, giving it structure. Use all-purpose for a nice, tender crumb. Granulated sugar adds a hint of sweetness that complements the spices. Salt enhances the flavors, balancing out the sweetness.
Unsalted butter adds richness and keeps the bread moist. Warm milk helps activate the yeast and adds tenderness to the dough. Active dry yeast is essential for making our bread rise, creating a light and fluffy texture.
Pure maple syrup is the star of the show, imparting a deep, natural sweetness. Ground cinnamon, nutmeg, and cloves give the bread its classic autumn spice profile. Eggs add structure and richness.
Raisins are optional but provide bursts of sweetness and texture. Grease the bowl and pan with butter to prevent sticking and add flavor.
This bread is fantastic toasted with a pat of butter or a drizzle of extra maple syrup. For a heartier option, use it to make a delicious French toast, topped with fresh fruit and a dusting of powdered sugar. It pairs wonderfully with a warm cup of chai or spiced tea.
Start by combining your warm milk and yeast in a small bowl. Let this sit for about 5 minutes until it's nice and foamy — this means your yeast is alive and kicking. In the meantime, whisk together the flour, sugar, salt, cinnamon, nutmeg, and cloves in a large mixing bowl.
In a separate bowl, beat your eggs and then mix in the maple syrup and softened butter until smooth. Now, gradually add these wet ingredients to your dry mix, stirring until a dough starts to form. Don’t worry if it’s a bit sticky at this point.
Flour your surface and knead the dough until it’s smooth and elastic, about 10 minutes of good old-fashioned elbow grease. Once kneaded, place the dough in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size — about an hour should do it.
Preheat your oven to 350°F (175°C). Punch the risen dough down and roll it out into a rectangle. If you’re using raisins, now’s the time to sprinkle them over the dough. Roll the dough into a log and place it in a greased loaf pan. Cover it again and let it rise until doubled, around 45 minutes.
Bake in your preheated oven for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped. Let it cool slightly before slicing — this will help keep the slices neat.
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