MAPLE CINNAMON QUICK BREAD {SRC}

Today is the first day of Fall and it seems September is coming to an end. I am not sure where the month went but I think summer has said good-bye for good.  The leaves are just starting to turn.  Nights are chilly.  Hooded sweatshirts are a daily occurrence.  

Along with Fall the end of September comes this month's Secret Recipe Club.  I had Melissa from Fried Ice and Donut Holes.  She has been around the block with her blog since it started way back in 2009.  Because of the history there were so many recipes to pick.  

I was pretty indecisive about going for cookies, or an entree.  After a bit of digging though I found a recipe from 2011 I couldn't resist.  I chose the Maple Cinnamon Quick Bread.  

I cannot say enough good things about this bread. The recipe came together pretty easily and I had all of the ingredients on hand. My husband's family makes their own maple syrup so we always have an ample supply in the pantry.

The worst part, and I roll my eyes as I type this, is the wait as the bread bakes. The smell is irresistible.  About halfway through the baking time a wonderful cinnamon sweet aroma fills the house and you just want to dig right in.   

I had to fight Mr. J off from taking it out too early and then had an even harder time making him wait longer so it cooled a bit before the glaze.  I am so glad I found this recipe. This loaf didn't last long and I know it will making several appearances in the near future. 

Maple Cinnamon Quick Bread

by Emily Morris

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: bake breakfast bread cinnamon maple syrup fall

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Ingredients (serves 8)

For the Bread:

• 2 1/4 cup flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 cup maple syrup
• 1 cup buttermilk
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup browned butter
• 1/4 cup cold butter, cubed
• 1 Tbsp cinnamon

For the Icing:

• 1 cup powdered sugar
• 1/4 cup milk
• 1 tsp vanilla
• 1/4 tsp salt

Instructions

Grease a 9x5 loaf pan and preheat oven to 350 degrees.

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the maple syrup, buttermilk, eggs, and vanilla. Slowly whisk in the browned butter. Combine the wet ingredients and dry ingredients and mix until all combined.

In a small bowl, cut the cold butter cubes and cinnamon together until you have small pea sized chunks. Fold the butter into the batter.

Pour the batter into the greased pan and bake for 45 minutes, or until a toothpick comes out clean.

While the bread cools make the icing. Whisk together all ingredients in a bowl. Add more sugar or cream to reach the desired consistency. Drizzle over the top of the bread or spread over each individual slice.

Allow the bread to cool for 15 minutes before drizzling with the icing.

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