Almond Cinnamon Crunch Bread
Crunchy top and tender throughout, this Almond Cinnamon Crunch Quick Bread combines all-purpose flour and almond flour with maple syrup and yogurt, swirled with cinnamon sugar. Finish it with a cinnamon crunch topping and bake until perfection. This delightful loaf boasts irresistible cinnamon flavor, best savored warm straight from the oven, where every soft slice offers a delightful crunch.
Indulge in nostalgic bliss reminiscent of childhood mornings with cinnamon-sugar toast or bagels. For a heavenly experience, toast slices and generously spread with butter, though cream cheese is equally divine.
Enjoy,
SiLLibake
Almond Cinnamon Crunch Bread
This yummy loaf has a super tasty cinnamon flavor. It's best enjoyed warm from the oven. Every slice is soft but crunchy too!
Crafting this Almond Cinnamon Crunch Bread is a breeze:
1. Prepare the cinnamon sugar by simply combining cinnamon and sugar.
2. Create the batter by mixing wet and dry ingredients in one bowl, featuring maple syrup for a cozy seasonal touch. The addition of butter and yogurt ensures rich flavor and moisture. Layer half of the batter in the bread pan, sprinkle with most of the cinnamon sugar, then add the remaining batter and sprinkle the remaining cinnamon sugar.
3. Craft the cinnamon crunch topping using brown sugar, cinnamon, flour, and butter. Sprinkle this mixture over the batter.
4. Bake for 45 minutes to an hour until the bread is golden brown and the topping is caramelized and crunchy, filling your kitchen with an irresistible aroma.
PREP TIME: 10-15 MIN
COOK TIME: 45-60 MIN
Almond Cinnamon Crunch Bread
This Almond Cinnamon Crunch quick bread is a fuss-free delight, perfect for savoring a slice or two with a dollop of salted butter. Enjoy this wonderful treat that's sure to evoke fond memories and tantalize your taste buds.
Ingredients:
· 1/4 cup coconut sugar
· 2 teaspoons cinnamon
· 1/3 cup butter or melted coconut oil
· 1/2 cup plain Greek yogurt
· 1 large egg
· 1 tablespoon vanilla extract
· 1/2 cup maple syrup or honey
· 2/3 cup milk
· 1 cup all-purpose flour or whole wheat pastry flour
· 1 cup almond flour
· 1 teaspoon baking soda
· 1/2 teaspoon kosher salt
CINNIMON CRUNCH
· 1/2 cup coconut sugar
· 1 tablespoon all-purpose flour
· 1 tablespoon cinnamon
· 2 tablespoons salted butter, melted
Instructions:
1. Preheat the oven to 350° F. Butter a 9×5 inch bread or loaf pan.
2. Combine the coconut sugar and cinnamon, set aside.
3. In a large bowl, stir together the butter or coconut oil, maple syrup (or honey), yogurt, egg, vanilla, and milk, until combined. Add the flours, baking soda, and salt, and mix until just combined.
4. Spoon half the batter into the prepared bread pan. Sprinkle with the ¾ of the cinnamon sugar. Evenly add the remaining batter over the sugar. Sprinkle over the remaining cinnamon sugar.
5. To make the crunch. Mix the butter, brown sugar, flour, and cinnamon. Spoon clumps of the brown sugar mix over the loaf.
6. Bake for 45-60 minutes, or until the center is just set. Remove the bread and let cool, or enjoy warm slathered with salted butter.
Storage:
Store at room temperature for up to three days, store in the fridge for about 5-7 days. Freeze for up to three months.
