Oh the glorious cinnamon bun. How can so much goodness be packed into such a tiny swirl? I probably said it dozens of times before already but lil’ bun and I love anything cinnamon. We didn’t have enough time to make our usual vegan cinnamon bun recipe today so we decided to make what we wanted but in a loaf form! That and lil’ bun says that loafs aren’t as filling as buns so that way she can have more of them at once. And as for me? Hmm…I guess you can say I was also inspired by my craving for some starbucks cinnamon coffee cake too…
Bread (makes 1 loaf)
1 3/4 cup whole wheat flour (or all purpose)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/4 cup earth balance (or margarine or coconut oil)
1 tablespoon ground flax + 3 tablespoons water (or 1 egg)
1 1/2 teaspoon vanilla
3/4 cup soy milk (or your milk of choice)
2 teaspoon cinnamon (optional)
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
- In a large bowl, combine the whole wheat flour, baking powder, baking soda, and salt together. Then, mix the filling ingredients together in a small bowl and set it aside.
- Cream the sugar and margarine together in a medium bowl until it’s light and fluffy.
- Pour the flaxseed + water mixture (or the whisked egg) and vanilla to the bowl of creamed sugar and stir until well combined.
- Create a well in the bowl of flour and add your sugar mixture inside. Stir everything together until the batter resembles crumbs.
- Slowly add the milk and cinnamon into the mixture and stir it until a batter forms.
- Spread 1/3 of the batter into your loaf pan.
- Sprinkle with half of your cinnamon walnut filling on top of it.
- Spread out half of your left over batter on top of your cinnamon walnut filling.
- Sprinkle your remaining filling and top with your remaining batter.
- Swirl a butter knife through your batter to create a swirl pattern.
- Bake at 350F for 50 minutes to an hour until golden brown.
- Let cool and enjoy (a slice or two or three)!
Lil’ bun and I both adored this loaf, it was way simpler than making cinnamon buns themselves but still had all the flavor. Lil’ bun said we might of gone a little overboard on the walnut because she tasted too much walnut and not enough cinnamon. Except I should probably tell you that she’s probably giving a biased opinion just because she loves her cinnamon so much (speaking of which, we just went through another bottle of the spice). Anyhow, I thought the loaf was absolutely wonderful and had the perfect amount of crunch from the walnuts. I do think however that the loaf could of been EVEN BETTER (if that’s even possible) if we put a cinnamon crumble topping on top! Either way, I really hope that some of you will consider trying this simple loaf recipe especially when you’re like us and wanting a quick fix to a cinnamon bun craving (: