Cinnamon Streusel Loaf
Cinnamon loaves have been filling up my counter for weeks now. Loaf after loaf while I played around developing a cinnamon streusel quick bread. Took a lot of tinkering, but it was fun. I learned a lot along the way. I won’t bore you to death with the details, if you want to know more feel free to message, but I’ll take you on a quick tour of what I went through to end up with the a cinnamon loaf I’m proud to call my own.
Round one saw the topping sink right through to the bottom of the loaf. I mean all the way through! Plus it was way too greasy and wet. Not good!!
Round two was better but still saw most of the topping drop through the middle. And then, when we cut into it it was clear that the middle was completely raw. I mean completely! No clue how I missed that! Need longer cake testers I guess. Oh, and I forgot the vanilla... but liked the flavours a bit better, so reduced the vanilla in future attempts.
Round three was better, but I forgot the salt. Yes, I know, mise en place is my friend and I should really get better organized when I bake. One day I’ll learn. But, back to the attempt: topping stayed on but there was so much that it cracked right off when I lifted it out of the pan. lol. Just can’t win!
Fourth and final round was perfect!! Topping stayed where it was supposed to, and was delicious. Cake was moist, and no longer overly greasy. I was a happy camper! Side note: huge shoutout to those who tasted every recipe and helped guide me down this bumpy path.
I know I had promised this to you last night, but I was out all day and then had family over for games in the evening, and by the time I sat down to write this I could barely keep my eyes open... but it’s here now.
Cinnamon Streusel Loaf
2 1/4 C / 320g all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp kosher salt
1 1/2 C granulated sugar
1/4 C vegetable oil
1 1/4 C whole milk
3 eggs, room temperature, lightly whisked
1/2 tsp vanilla extract
Topping
1/4 C / 36g all-purpose flour
1/2 C / 110g brown sugar, lightly packed
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
4 tbsp / 57g cold butter, cut into 1/2” pieces
1/2 C rolled oats
Preheat oven to 350F.
Spray a loaf pan with baking spray, or grease with butter. Line with parchment paper, leaving 2” overhang on two sides. Grease the parchment.
For the topping: in a small bowl combine the flour, brown sugar, cinnamon, nutmeg, and cardamom. Using your hands or a pastry blender, blend in the butter until you get a sandy texture, or very small butter clumps. Blend in the rolled oats. Set aside.
In a large bowl whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, salt. Set aside.
In a medium bowl whisk together the sugar, vegetable oil, milk, eggs, and vanilla. Gradually add to the dry mixture until just combined. Try not to over mix.
Pour into prepared pan, top with just enough streusel topping to cover (too thick and it’ll crack off after baked).
Bake for 50-60mins, until a cake tester inserted in the middle comes out clean. Cool 10mins in the pan and then remove to a rack to cool completely.
Did you bake this? Or any other recipe from the blog? I’d love to see it.
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Enjoy!
Cinnamon Streusel Loaf
Ingredients
- 2 1/4 C / 320g all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1 1/2 C granulated sugar
- 1/4 C vegetable oil
- 1 1/4 C whole milk
- 3 eggs, room temperature, lightly whisked
- 1/2 tsp vanilla extract
- 1/4 C / 36g all-purpose flour
- 1/2 C / 110g brown sugar, lightly packed
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cardamom
- 4 tbsp / 57g cold butter, cut into 1/2” pieces
- 1/2 C rolled oats
Instructions
- Preheat oven to 350F.
- Spray a loaf pan with baking spray, or grease with butter. Line with parchment paper, leaving 2” overhang on two sides. Grease the parchment.
- For the topping: in a small bowl combine the flour, brown sugar, cinnamon, nutmeg, and cardamom. Using your hands or a pastry blender, blend in the butter until you get a sandy texture, or very small butter clumps. Blend in the rolled oats. Set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, salt. Set aside.
- In a medium bowl whisk together the sugar, vegetable oil, milk, eggs, and vanilla. Gradually add to the dry mixture until just combined. Try not to over mix.
- Pour into prepared pan, top with just enough streusel topping to cover (too thick and it’ll crack off after baked).
- Bake for 50-60mins, until a cake tester inserted in the middle comes out clean. Cool 10mins in the pan and then remove to a rack to cool completely.