Maple Cinnamon Quick Bread

Bread
2 ¼ C (11 ¼ oz/319 g) all-purpose flour
2 t (8 g) baking powder
½ t (2 g) baking soda
1 t (2 g) ground cinnamon
¼ t salt
1 C (237 ml) maple syrup
1 C (237 ml) buttermilk, room temperature
2 large eggs, room temperature
1 t (5 ml) vanilla
¼ C (4 T/56 g) unsalted butter, melted
¼ C butter, cold, cut into pieces
1 T (7 g) ground cinnamon

Glaze
1 C powdered sugar, more if needed
¼ t ground cinnamon
1 T (14 g) very soft butter
¼ teaspoon vanilla
¼ C (59 ml) maple syrup, more if needed

Place oven rack in middle position and heat to 350° F(177° C). Spray a 4 ½ x 8 ½-inch loaf pan with cooking spray with flour. Line bottom of pan with parchment paper and spray again. Set aside.

In medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.

In another medium bowl, whisk together butter, syrup, vanilla, eggs and buttermilk. Whisk until smooth and fully combined.

Add flour mixture into butter/syrup mixture and whisk until fully combined.

In small bowl, cut ¼ cup cold butter into 1 tablespoon of cinnamon until small pieces are formed. Fold into batter. Pour batter in to prepared pan and smooth top.

Bake 55 to 60 minutes or until wooden skewer inserted in highest point in center of cake comes out clean or has a few moist crumbs attached. Rotate pan one half turn midway through baking. Cover bread with aluminum foil if top is browning too quickly. Cool in pan for 5 minutes, then turn out onto wire rack to cool completely.

Glaze – In medium bowl, whisk glaze ingredients together until smooth and pourable. To thicken, add powdered sugar and to thin, add more maple syrup (or heavy cream) a teaspoon at a time. Pour over cooled quick bread.

Makes: one 4 ½ x 8 ½ loaf

17 Apr 18 – The original recipe was typical quick bread, not many ingredients, and straight forward instructions. I mixed dry ingredient in my medium metal mixing bowl and the wet in a medium glass Pyrex bowl. The size was correct in both cases. Not ingredient substitutions from the original recipe. I used real maple syrup, not imitation and liquid butter milk, not powder. For the batter, I melted the butter in microwave on level 1 for 8 minutes. Perfect level and time. For the cinnamon add-in, I used chilled butter and cut it in with a pastry cutter. It was a bit messy but I finally got small pieces formed after a short while. I fold them in to the batter with a Danish whisk. The batter was a nice consistency and filled my 8 ½ x 4 ½-inch pan 2/3 full from top edge. The original recipe called for using a 9 x 5 loaf pan but because there was only 2 ¼ C flour, the smaller loaf pan the correct size. Baked in the island oven for 58 minutes which as far longer than the 40 to 45 called for in the original recipe. The center giggled at 45 minutes. I covered the top with aluminum fold at 47 min because it was browning quickly. I used another maple glaze recipe rather than the one in the original recipe. It is the glaze shown above. Upon cutting, the bread was clearly done, nicely moist with good crumb and excellent cinnamon flavor. It was a very good quick bread. I topped it with my favorite maple glaze and it was a perfect match for the bread.