• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast & Brunch » Quick Breads & Muffins » Organic Palm Sugar Cinnamon Bread

    Organic Palm Sugar Cinnamon Bread

    Sep 11, 2013 · by Valentina · 12 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Organic Palm Sugar Cinnamon Bread is a subtly spiced, lovely treat with notes of caramel. It's fantastic with coffee in the morning, tea in the afternoon and really, any time in between. sliced organic palm sugar cinnamon bread with cinnamon stick

    What does palm sugar taste like?

    Close your eyes, sprinkle your tongue with it, and it's melting caramel.

    Or wait, is it butterscotch?

    Maybe it could be sweet, brown butter?

    Sliced Organic Palm Sugar Bread with cinnamon sticks

    Remember when I introduced you to the Pepper Project? I raved about their Kampot Pepper when we made Pepper Seared Ahi Tuna? Well now I'm raving about their Organic Palm Sugar!

    With Kampot Pepper now always stocked in my pantry, I've been really wanting to try the Organic Palm Sugar from Pepper Project.

    What is Palm Sugar?

    Palm sugar is a sweetener derived from palm trees.

    Sugars from different palms usually have subtly different compositions, though they're all processed similarly and can be used interchangeably.

    I love the texture and color -- it's incredibly fine and soft.

    Organic Palm Sugar in light blue bowl

    Organic Palm Sugar Cinnamon Bread highlights the wonderful caramel-like flavor of the sugar, and the cinnamon compliments the sugar without overpowering it.

    You can almost taste the flavors separately, in each bite of this super moist, melt-in-your-mouth treat.

    When to Serve it

    A mid-day snack, and after dinner dessert, or -- my favorite -- breakfast, with a perfect cup of coffee.

    As dessert, it's especially delicious when warmed, with a scoop (or two!) of vanilla bean ice cream on top.

    More recipes with palm sugar:

    • Plantains with Coconut Milk and Palm Sugar
    • Toasted Coconut Sugar Cookies

    The non profit Pepper Project was started by couple Cris Peterson and Tom Gordon - and they make up the entire staff, running the entire enterprise. Pepper Project is devoted to introducing products of Cambodia to the United State -- (primarily pepper, but also beautiful, handcrafted gifts, coffee, sugar and more).

    This is not a sponsored post, and all opinions are my own. Learn more about the Pepper Project here.

    a few slices of palm sugar sinnamon bread with cinnamon sticks

    Organic Palm Sugar Cinnamon Bread

    Valentina K. Wein
    Organic Palm Sugar Cinnamon Bread is a subtly spiced, lovely treat with notes of caramel. It's fantastic with coffee in the morning, tea in the afternoon and really, any time in between.
    Makes 1 (9-inch) loaf
    Print
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 8
    Calories 270 kcal

    Ingredients
     
     

    • 1½ cups all-purpose flour sifted
    • 1 tablespoon plus 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ⅓ cup grapeseed oil
    • 1 cup Organic Palm Sugar, packed
    • ¾ cup plain yogurt (non, low or whole fat - up to you)
    • ½ cup milk (non, low or whole fat - up to you)
    • 1 large egg
    • 1 tablespoon vanilla extract

    Instructions
     

    • Set the oven and prep the pan. Heat oven to 350°F, and adjust a rack to the center. Line a 9 inch loaf pan with parchment paper. You should use a large piece that will cover the sides and cut slits in each corner so that it will lay flat everywhere. (You can also grease and lightly flour the pan, but I find that the parchment makes removing the bread much easier.)
    • Make the batter. In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Set aside.
      In medium-sized mixing bowl, whisk the oil with the sugar, yogurt, milk, egg and vanilla.
      Make a well in the center of the dry ingredients and add in the wet mixture. Use a large mixing spoon to gently blend everything together. Only mix until all of the ingredients are incorporated and there are no dry spots of flour.
    • Bake. Pour the batter into the prepared loaf pan and bake it in the preheated 350°F oven until it's golden brown on top and is beginning to crack a bit, about 30 minutes.
    • Cool. Remove from oven and allow to cool in pan for about 15 minutes.

    Notes

    Calorie count is only an estimate.
    While I'm featuring Organic Palm Sugar and love the flavor it adds to this recipe -- this bread would still work well with another sugar (golden brown sugar would be my 2nd choice.)
    Keywords dessert for breakfast, palm sugar recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 


    More Quick Breads & Muffins

    • Butternut Squash Bread with Ginger
    • Spiced Apple Butter Muffins
    • Cauliflower Bread with Gruyère
    • Italian Herb Bread

    Reader Interactions

    Comments

    1. David

      September 11, 2013 at 8:14 pm

      Oh, Valentine - I need a piece of this NOW! My pathetic PB&J sandwich just didn't do it for me today... I have all the ingredients at home - although a different brand of palm sugar - so I will make this over the weekend. Oh, BTW - I absolutely love the pepper. I ordered 4 bags and it is so flavorful (and so helpful to the people!).

      Reply
      • valentina

        September 14, 2013 at 10:57 pm

        David, I'm thrilled you like the pepper. I truly love it and use only use it on special meals (i.e., not my kids' steak or pasta). And I hope you try the bread -- it's simple and delicious. Cheers!

        Reply
        • David

          September 22, 2013 at 8:19 pm

          We are also using it for special occasions - we even have a separate grinder for it now!

          Reply
          • valentina

            September 24, 2013 at 3:08 am

            Me, too! 🙂

            Reply
    2. Colette

      September 12, 2013 at 7:24 pm

      This would be great for Saturday morning, V!
      I'm going to get it ready Friday night. Thanks. xo

      Reply
      • valentina

        September 14, 2013 at 10:59 pm

        Oh Colette, I love yummy baked goods on a lazy Sunday morning. 🙂

        Reply
    3. Ash-foodfashionparty

      September 13, 2013 at 4:42 pm

      How perfect would this be on our brunch table this weekend. I really like yogurt in breads, just makes it..ummm....moist and delicious.

      Reply
      • valentina

        September 14, 2013 at 11:00 pm

        Asha, thank you! Yes, I love baked goods with yogurt, sour cream -- all things creamy and tart. 😉

        Reply
    4. Deb

      September 14, 2013 at 4:58 am

      I'm charmed by this compelling Cinnamon Bread! A sweet beginning for early fall flavors!

      Reply
      • valentina

        September 14, 2013 at 11:00 pm

        Don't you just love fall flavors? Yes, it's beginning . . .

        Reply
    5. Chef Louise "Geez Louise! Mellor

      September 18, 2013 at 1:29 pm

      I like the paper you shot on. Caramel, butterscotch - who can tell the difference, it's all good!

      Reply
      • valentina

        September 19, 2013 at 8:58 am

        Louise, as the most amazing food stylist that you are, I'm happy you like that paper. It's a page from an old French calendar of my mom's. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved