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Organic Palm Sugar Cinnamon Bread

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

Course Breakfast, Dessert
Cuisine American
Keyword dessert for breakfast, palm sugar recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Valentina K. Wein

Ingredients

  • cups all-purpose flour sifted
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 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

  1. Heat oven to 350°F, and adjust a rack to the center.

  2. 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.)

  3. In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Set aside.
  4. In medium-sized mixing bowl, whisk the oil with the sugar, yogurt, milk, egg and vanilla.
  5. 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.
  6. 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.

  7. You should also insert a wooden skewer into the center of the bread -- if it comes out clean, it's ready.
  8. Remove from oven and allow to cool in pan for about 15 minutes.

Recipe Notes

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.)