Food

SHORT & SWEET: CINNAMON SUGAR WALNUT QUICK BREAD

10/18/2017

Fall is in full swing and if you need me, I’ll be filling my belly with any and everything that tastes like the season. Call me #BASIC, but if it has apple or cinnamon or pumpkin (or any combination of the three) I want, ahem NEED, it in my life. And though I want nothing more than to spend my days holed up in my kitchen cooking and baking things for the folks I love (more on that here), reality reminds me that I have a job and a husband and a social life and I need to go to the gym so I can continue to eat my way through autumn and still fit in my pants come Christmas.

Thankfully, my favorite go-to recipe – this Cinnamon Sugar Walnut Quick Bread – is short and sweet; as in it only requires one bowl, one spoon, basic pantry ingredients and about 5 minutes to get it in the oven, giving me plenty of time to embrace my inner Julia and still make it to Soul Cycle on time. In truth, I probably make this at least a dozen times every fall and winter. It’s one of those recipes that looks like it was a lot harder to make than it actually was (i.e. people will think you’re a kitchen master). Plus, it reminds me of home, makes my house smell like cinnamon and is a perfect treat to whip up for when family drops by.

CINNAMON SUGAR WALNUT QUICK BREAD

INGREDIENTS

1 1/3 cup sugar

2 1/2 tsp. ground cinnamon

2 cups all-purpose flour (almond or coconut flour substitutes work too!)

1 TBSP of baking powder

1/1 tsp. of salt

1 egg, beaten

1 cup milk

1/3 cup vegetable or canola oil

2 handfuls of chopped walnuts

DIRECTIONS

Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.

In large bowl combine flour, baking powder, salt and 1 cup of sugar. Add beaten egg, milk, and oil to flour mixture. Mix until just moistened. Pour half of the batter into the loaf pan.

Sprinkle cinnamon, 1/3 cup of sugar and walnuts on top of batter in loaf pan. Cover with remaining batter.

Sprinkle additional cinnamon and sugar on top of batter if desired.

Bake for 45-50 minutes until toothpick inserted into center of loaf comes out clean.

Cool pan fully before removing loaf onto wire rack for additional cooling.

Store loaf in aluminum foil.