You know how sometimes you start to make something and by the time you’re finished you don’t want to eat it anymore? Like when you bake cookies and you don’t want to eat a single one because you’ve just polished off half a pound of cookie dough?
Well, that did not happen with this bread. I skipped dinner in the name of this bread, because who needs dinner when you’ve got Maple Cinnamon Bread hanging out in your kitchen?
But then a few hours later I thought, I bet I’m going to be really hungry soon when my stomach forgets about my bread binge. So I made some super healthy Hot Pizza Dip, because what you need after a carb binge is a cheese binge. Right?
Well.. One failed healthy food day down, the rest of my life to go.
I bought real maple syrup for a recipe this week that was a TOTAL FAILURE. It called for an entire cup, so it was like pouring a cup of 8 dollar syrup down the drain. So sad. Good thing this bread was awesome otherwise I might never have bought the real stuff again. (Although sh…I didn’t have enough left to use ALL real maple syrup in this bread…so if you are super cheap like me you can have your cake..er, bread, and eat it too! (Although who are we kidding, “Quick Bread” is just a way to make us all feel good about the Quick Cake we actually made. I mean, it has frosting. Let’s be real.)
Maple Cinnamon Quick Bread
For the bread:
- 8 tablespoons butter, 1 stick, divided
- 2 & 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 & 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup pure maple syrup
- 1 cup buttermilk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 tablespoon cinnamon
For the icing:
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla, or try maple extract!
- 1/8 to 1/4 teaspoon salt, taste it
- Preheat oven to 350 degrees.
- Put half of the stick of butter into a small saucepan and turn the heat to medium. Stir the butter occasionally and continue to cook until it is nice and brown. Once it is aromatic, remove from heat immediately and set aside. Cut the other half of the stick of butter into small cubes, dump it into a small bowl and put it in the fridge.
- Sift or whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- In a medium bowl, whisk together the maple syrup, buttermilk, eggs, vanilla, and maple extract. Slowly whisk in the browned butter.
- Combine the wet and dry ingredients and mix until just combined.
- Get the butter out of the fridge and add 1 tablespoon of cinnamon. Use a knife or pastry cutter to make small chunks, about the size of a pea. Fold into the batter.
- Pour into a greased 9x5 loaf pan.
- Bake for 45 minutes or until a toothpick comes out clean. Don't overbake!
- Let it sit for about 15 minutes before icing.
- To make the icing, whisk together all ingredients. Add more sugar or cream to get it how you want it.
- Drizzle over the top of the bread or spread on individual slices.
Absolutely wonderful! I followed the recipe exactly, but did add a little cinnamon to the icing as well. My family loved it.
Extra cinnamon is always a good idea Barbara! Thanks for commenting :)
At the end of the first ingredient list you have 1 tablespoon of cinnamon. Does this get added to the dry ingredients with the previously mentioned cinnamon? Thanks!
No, you add it to the butter as described in step 6 :)
Can I freeze this?
Hey Eva! Yes, absolutely! Bread freezes beautifully.
I was thinking about adding crumbled candied bacon to the top. Thoughts?
Whhhaaaaaat!! That’s bringing it to a whole other level! Let me know how it goes! Sounds amazing!!
I tried it with the candied bacon and it was amazing! I entered it into a county maple festival baking contest and won 1st place. I added syrup to the icing and used the leftover syrup and brown sugar from the bacon to brush the outside of the loaf to add a little more of the Maple flavor.
That is amazing Danielle!!!! Congrats on getting first place! That’s so fun! I’m totally trying this next time!
Would you share the recipe for the candied bacon please?! Did you add it before baking & did you still add the frosting? Sounds amazing!
After cooking the bacon I brushed it with equal parts brown sugar and real maple syrup. I used the left over syrup and sugar to brush the outside of the loaf. I still drizzled the icing on and put the crumpled bacon on top and used the icing to help the bacon stick. It was really amazing.
Thank you! Starting a double recipe now! It sounds amazing!
I hope you like it!
How much bacon did you fry for this? I can not wait to try it.
May I just say that the pics are awesome today? Mmm, and so was the bread :)
I’ve been looking for a good quick bread recipe to try out for ages. I think I may have just found it. Thanks for the awesome recipe!
Thanks Rebecca! I think this is the ONE :)
You had to reference the frosting to know it’s really cake?!?! What about the first ingredient? (One stick of butter)
This looks awesome Karen! But I really want to know what you made with a whole cup of maple syrup that was a failure? I’m very curious about this. I have not known you to have a failure in the kitchen very often. Spill it woman!!
It was a Maple Cheesecake. The recipe called for 4 blocks of cream cheese, 8 oz of sour cream, 4 eggs. So, a ton, right? But the recipe said to put it in the smallest cheesecake pan, 8 1/2 inches. No way was it going to fit. I put it in a 9 1/2 and it still overflowed. It actually tasted okay, but it wasn’t remotely maple-y. I was so sad! (Then, I left a comment on the blog to tell her there was a misprint. She deleted my comment. And didn’t change the recipe. Lame right?)
Laura – Yopu have Maple extract listed as an ingredient but you do not say when to put it in . . . with the Vanilla extract?
Do you really need the Maple extract if you are using Pure Maple syrup?
Hey Carol! Sorry for the delay! I just had a baby and she’s totally dominating life over here. :) Yes, add the maple extract with the vanilla. Thanks for catching that! And sure you could leave it out but of course it won’t be as maple-y. Pure maple syrup is quite subtle and tends to get lost easily.
I always have to eat a snack before baking… otherwise I get cranky during photos. I also have to keep my husband everything before I get pictures done as well :)
That is SO TRUE Laura. Sometimes you just have to sit back and eat your most photogenic cookie and have a good cry about poor lighting. Haha. I definitely need snacks before food photography.
This looks amazing, I seriously think I’m going to have to make this today!
Do it Jaclyn! You won’t regret it :)
This bread is beautiful! I’m the worst about eating dough/batter before what I’m baking is through. I would have to hold off so I could enjoy this wonderful bread.
Thanks Megan! I hope you love it!