* Exported from MasterCook *
Bread, Cinnamon Jam Loaf
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Desserts
Nuts Posted
Quick Bread
Amount Measure Ingredient -- Preparation Method
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1 cup firmly packed light brown sugar -- (220 grams)
3/4 cup sour cream -- (180 grams), Note 1:
2 large eggs -- (100 grams)
3/8 cup unsalted butter -- melted, (85 grams)
1 1/2 teaspoons vanilla extract -- (6 grams)
2 cups all-purpose flour -- (250 grams)
1 1/2 teaspoons ground cinnamon -- (3 grams)
1/2 teaspoon baking powder -- (2.5 grams)
1/2 teaspoon kosher salt -- (1.5 grams)
1/4 teaspoon baking soda -- (1.25 grams)
1/2 cup blueberry jam -- divided, (160 grams)
Nut Streusel:
1/2 cup sliced almonds -- (57 grams), Note 2:,chopped
3/8 cup all-purpose flour -- (47 grams)
2 tablespoons granulated sugar -- (24 grams)
2 tablespoons firmly packed light brown sugar -- (28 grams)
1/2 teaspoon ground cinnamon -- (1 gram)
1/4 teaspoon kosher salt
1/4 cup unsalted butter -- cubed, (57 grams)
Sugar Glaze:
1 cup confectioners' sugar -- plus 1 tablespoon (127 grams)
2 tablespoons whole milk -- (30 grams)
Filled with sweet, jammy swirls and topped with a nutty streusel,
this quick bread makes for a hearty breakfast or tasty dessert.
Substitute the jam for whatever fruit preserves or spreads you have
at home. If you're out of cinnamon, use nutmeg, allspice, or cardamom
to spice things up instead.
Preheat oven to 350F (180C). Line an 8 1/2x4 1/2-inch loaf pan with
parchment paper.
In a large bowl, whisk together brown sugar, sour cream, eggs, melted
butter, and vanilla. In a medium bowl, whisk together flour,
cinnamon, baking powder, salt, and baking soda. Add flour mixture to
sugar mixture, whisking just until combined.
Spoon one-third of batter into prepared pan, spreading evenly. Top
with 1/4 cup (80 grams) jam, leaving a 1/4-inch border. (Spread jam
gently, so that it doesn't bleed into cake layer too much.) Spoon
another one-third of batter over jam, spreading evenly. Top with
remaining 1/4 cup (80 grams) jam. Spoon remaining batter over jam,
spreading evenly. Top with Nut Streusel.
Bake for 30 minutes. Cover with foil, and bake until a wooden pick
inserted in center comes out clean, about 45 minutes more. Let cool
in pan for 10 minutes. Remove from pan, and let cool completely on a
wire rack. Drizzle with Sugar Glaze.
Note 1: We used sour cream, but you can also use the same measurement
of buttermilk, crème fraîche, or yogurt.
Nut Streusel: In a small bowl, stir together almonds, flour, sugars,
cinnamon, and salt. Using your fingertips, cut in butter until
pea-size crumbs remain. Squeeze mixture into small and large clumps.
Refrigerate until ready to use.
Note 2: Use the same measurement of whichever kind of nut you prefer
and have on hand.
Sugar Glaze: In a small bowl, whisk together confectioners' sugar and
milk until smooth. Use immediately.
*If you don't have milk on hand, you can also make this glaze with
heavy whipping cream, half-and-half, or even water, although the
glaze will not have as much flavor when made with water.
Review: Nice flavor. Rose beautifully. Next time I'll up the jam a
little. Use raspberry maybe. Check for doneness after about 50
minutes so you don't overbake. I think the streusel could use a
little more butter too. Just my experience with it. Overall, love it. Thanks
S(Internet address):
https://www.bakefromscratch.com/cinnamon-jam-loaf/
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Per Serving (excluding unknown items): 282 Calories; 13g Fat (39.8%
calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber;
51mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2022 - 0312