Cinnamon Walnut Loaf

12 INGREDIENTS • 13 STEPS • 1HR 30MINS

Cinnamon Walnut Loaf

Recipe

4.3

2 ratings

This tender cinnamon walnut loaf is a perfect treat with a cup of coffee or tea.

Love This Recipe?

Cinnamon Walnut Loaf

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This tender cinnamon walnut loaf is a perfect treat with a cup of coffee or tea.

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

1HR 30MINS

Total Time

$0.79

Cost Per Serving

Ingredients

Servings

12

us / metric

1/2 cup

Walnut

1 cup

Granulated Sugar, divided

1 2/3 cups

Cake Flour

2 tsp

Baking Powder

2 tsp

Sponsored

Simply Organic Cinnamon, Ground

1 tsp

1/2 cup

Sponsored

Kemps Heavy Whipping Cream

1/2 cup

1/2 tsp

Vanilla Extract

1/2 cup

Unsalted Butter, room temperature

2

Sponsored

Large Eggland's Best Classic Eggs, room temperature

2 Tbsp

Demerara Sugar

Nutrition Per Serving

VIEW ALL

Calories

314

Fat

16.7 g

Protein

4.8 g

Carbs

36.5 g

Love This Recipe?

Cinnamon Walnut Loaf

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 1 Preheat the oven to 350 degrees F (180 degrees C).

step 2

Cut a piece of parchment paper to fit the bottom of the pan. Spray a loaf pan (8 1/2" x 4 1/2" x 2 1/2") liberally with non-stick vegetable spray. Place parchment paper in the bottom of the pan and spray again.

step 2 Cut a piece of parchment paper to fit the bottom of the pan. Spray a loaf pan (8 1/2" x 4 1/2" x 2 1/2") liberally with non-stick vegetable spray. Place parchment paper in the bottom of the pan and spray again.

step 3

In a mini-prep food processor add the Walnut (1/2 cup) and a tablespoon of the Granulated Sugar. Pulse until the walnuts are finely ground.

step 3 In a mini-prep food processor add the Walnut (1/2 cup) and a tablespoon of the Granulated Sugar. Pulse until the walnuts are finely ground.

step 4

Transfer the nuts to a medium bowl and add the Cake Flour (1 2/3 cups), Baking Powder (2 tsp), Simply Organic Cinnamon, Ground (2 tsp) and Kosher Salt (1 tsp). Whisk to combine and set aside.

step 4 Transfer the nuts to a medium bowl and add the Cake Flour (1 2/3 cups), Baking Powder (2 tsp), Simply Organic Cinnamon, Ground (2 tsp) and Kosher Salt (1 tsp). Whisk to combine and set aside.

step 5

In a glass measuring cup, add the Kemps Heavy Whipping Cream (1/2 cup). Drop spoonfuls of the Sour Cream (1/2 cup) into the whipping cream until it measures 1 cup. Add the Vanilla Extract (1/2 tsp) and whisk to combine. Set aside.

step 5 In a glass measuring cup, add the Kemps Heavy Whipping Cream (1/2 cup). Drop spoonfuls of the Sour Cream (1/2 cup) into the whipping cream until it measures 1 cup. Add the Vanilla Extract (1/2 tsp) and whisk to combine. Set aside.

step 6

In a large bowl add the Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup). Cream the butter and sugar together until light and fluffy, about 4-6 minutes, scraping the sides of a bowl with a rubber spatula occasionally.

step 6 In a large bowl add the Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup). Cream the butter and sugar together until light and fluffy, about 4-6 minutes, scraping the sides of a bowl with a rubber spatula occasionally.

step 7

Add the Eggland's Best Classic Eggs (2) one at a time and beat into the butter mixture until fully incorporated before adding the second egg. Beat until blended.

step 7 Add the Eggland's Best Classic Eggs (2) one at a time and beat into the butter mixture until fully incorporated before adding the second egg. Beat until blended.

step 8

Add a third of the flour mixture and mix on low speed until just combined. Add 1/2 of the cream mixture and mix until just combined. Follow in the same manner with 1/3 flour, the rest of the cream and finally the last of the flour. Don't over mix.

step 8 Add a third of the flour mixture and mix on low speed until just combined. Add 1/2 of the cream mixture and mix until just combined. Follow in the same manner with 1/3 flour, the rest of the cream and finally the last of the flour. Don't over mix.

step 9

Use your spatula to scrape the bottom and sides of the bowl to make sure that everything has been evenly incorporated.

step 10

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the top of the loaf evenly with Demerara Sugar (2 Tbsp), if desired for a slightly crunchy top.

step 10 Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the top of the loaf evenly with Demerara Sugar (2 Tbsp), if desired for a slightly crunchy top.

step 11

Bake for 50 minutes to an hour or until a cake tester comes out clean.

step 12

Let the loaf rest in the pan for about 20-30 minutes before inverting onto a rack. Remove the parchment paper and flip the loaf right-side-up to continue cooling.

step 12 Let the loaf rest in the pan for about 20-30 minutes before inverting onto a rack. Remove the parchment paper and flip the loaf right-side-up to continue cooling.

step 13

Can be served warm or at room temperature.

step 13 Can be served warm or at room temperature.

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