Cinnamon Swirl Breakfast Loaf
A tender and flavorful cinnamon sugar loaf bread.
Ingredients
- 1/2 cup cup brown sugar packed
- 2 tsp ground cinnamon
- 3/4 cup unsalted butter at room temperature
- 1/2 cup coconut sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 3/4 cups Kamut flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs at room temperature
- 3/4 cup plain Greek yogurt preferably full fat
Instructions
- Preheat your oven to 350°F. Spray a 9- by 5-inch loaf pan with nonstick spray, line the bottom and sides with parchment paper and spray again. Set aside.
- In a small mixing bowl, combine the brown sugar and 1 teaspoon cinnamon. Stir to combine. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, salt and remaining 1 teaspoon cinnamon. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, coconut sugar and granulated sugar for about 2-3 minutes on medium-high. Scrape down the sides of the bowl and mix again for another 2 minutes.
- With the mixer on medium speed, add the vanilla and eggs, scraping down the sides and bottom of the bowl between each addition.
- With the mixer on low speed, alternately add the flour mixture and the Greek yogurt, starting and ending with the flour mixture.
- Pour half of the batter into your loaf pan. Sprinkle 3/4 of the brown sugar-cinnamon mixture over the batter. Gently spread the remaining batter over the brown sugar-cinnamon mixture and sprinkle with the remaining brown sugar-cinnamon.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs on it.
- Let cool in the pan for about 15 minutes before inverting to cool on a wire rack. Serve warm or at room temperature.