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.
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?
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 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:
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.
Organic Palm Sugar Cinnamon Bread
- 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
- 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.
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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!).
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!
We are also using it for special occasions - we even have a separate grinder for it now!
Me, too! 🙂
This would be great for Saturday morning, V!
I'm going to get it ready Friday night. Thanks. xo
Oh Colette, I love yummy baked goods on a lazy Sunday morning. 🙂
How perfect would this be on our brunch table this weekend. I really like yogurt in breads, just makes it..ummm....moist and delicious.
Asha, thank you! Yes, I love baked goods with yogurt, sour cream -- all things creamy and tart. 😉
I'm charmed by this compelling Cinnamon Bread! A sweet beginning for early fall flavors!
Don't you just love fall flavors? Yes, it's beginning . . .
Chef Louise "Geez Louise! Mellor
I like the paper you shot on. Caramel, butterscotch - who can tell the difference, it's all good!
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. 🙂