food : cinnamon bread
At first I hadn't planned on adding this recipe. It was something I tried out and it was okay, but way too sugary. I have since made it again with adjustments to the sugar content and it came out great.
Ingredients
| Amount | Measure | Ingredient |
|---|---|---|
| 1 | Cup | Non-dairy milk |
| 0.25 | Cup | Unsweetened applesauce |
| 0.33 | Cup | Coconut oil, melted |
| 2 | Cup | Flour |
| 0.75 | Cup | Brown sugar |
| 1 | Tbsp | Baking powder |
| 0.5 | tsp | Salt |
| 3 | Tbsp | Brown sugar |
| 1.5 | tsp | Ground cinnamon (or to taste) |
Instructions
- Preheat oven to 350°F
- Grease a loaf pan
- In a small bowl whisk together the 3 Tbsp of brown sugar and the cinnamon
- In a large bowl combine milk and applesauce
- Add the flour, baking powder, salt, and 0.75 C brown sugar, and melted coconut oil to the wet mixture and stir until mixed
- Pour half of the batter into the loaf pan
- Sprinkle half of the cinnamon/sugar mixture on top of the batter in the loaf pan
- Add the rest of the batter to the loaf pan
- Sprinkle the rest of the cinnamon/sugar mixture on top of the batter in the loaf pan
- Zigzag/swirl a butter knife through the batter, this will create a bit of a marbled effect to the finished loaf
- Bake for 45–55 minutes, or until a toothpick inserted into the middle comes out cleanly
- Remove from loaf pan onto wire rack, once it cools a bit wrap it in a towel tokeep or slice and serve
Notes
- We probably use more like 0.8 C of brown sugar, I just eyeball it, but the listed amount should be nice. You can always just do it to taste if you want sweeter or less sweet
- The brown sugar/cinnamon amount is a guess... I just put in how much feels right and I didn't document it. I think the listed amount is a pretty decent guess. However, if you do not have enough to more or less cover the batter at each step that calls for the sprinkling of the sugar/cinnamon combo: do more
- We had a bit of a rough go the first time we made this. It was too sugary (it had more sugar than is listed here) and we used a toaster oven. The toaster oven really baked the top so that it got quite hard and the sugar took on a burnt taste. Using our regular oven and being patient with the cook time and doing multiple checks with a toothpick got us a beautiful loaf
- We like it sliced with butter spread on the slices at room temp
- Depending on the ambient temperature the coconut oil may solidify if left too long, so we always melt it and put it into the batter after adding all other items. That way it gets evenly distributed
- We use extra coconut oil to grease the pan, but oil or vegan butter can work too. It would also be fine to put parchment paper in the pan with a bit of greasing if you prefer to be able to pull out the loaf by pulling the ends of the paper