Cinnamon Nut Brunch Loaf
A moist cinnamon nut brunch loaf with a sweet swirl of brown sugar and crunchy nuts, perfect for breakfast or brunch gatherings, appealing to both sweet and nut lovers.
Ingredients
- 1/4 cup brown sugar ⓘ
- 1/4 cup chopped nuts ⓘ
- 2 tablespoons softened butter ⓘ
- 1 teaspoon cinnamon ⓘ
- Pam cooking spray ⓘ
- 1/2 cup shortening ⓘ
- 3/4 cup sugar ⓘ
- 1 teaspoon vanilla ⓘ
- 2 eggs ⓘ
- 2 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon soda ⓘ
- 1/2 teaspoon salt ⓘ
- 2/3 cup evaporated milk ⓘ
- 1/3 cup water ⓘ
- 1 tablespoon vinegar ⓘ
Instructions
- Combine brown sugar, chopped nuts, softened butter, and cinnamon; set aside.
- Spray a 9 x 5 x 3-inch loaf pan with cooking spray.
- Cream shortening, sugar, and vanilla thoroughly.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, baking powder, soda, and salt.
- Combine evaporated milk and water; stir in vinegar.
- Alternately add flour mixture and milk mixture to the creamed mixture, blending well after each addition.
- Pour half of the batter into the prepared loaf pan.
- Spread the brown sugar and nut mixture evenly over the batter.
- Top with the remaining batter.
- Bake in a 325°F oven for 45 to 50 minutes.
Tips & Substitutions
For a nutty crunch, consider using walnuts or pecans instead of the chopped nuts listed. If you prefer a lighter loaf, substitute half of the shortening with unsweetened applesauce, which works well in sweet bread recipes. Ensure your ingredients are at room temperature for better mixing and a fluffier loaf. If you enjoy variations, try adding chocolate chips or dried fruits for extra flavor.
Serving Suggestions
This loaf is perfect for brunch, served alongside fresh fruit or a light yogurt. Drizzle with a simple glaze or serve with butter for added richness. It pairs beautifully with Doris' Applesauce Cake for a delightful dessert spread. Consider offering a selection of teas or coffees to complement the warm spices in the loaf.
Storage & Reheating
Store any leftover Cinnamon Nut Brunch Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Nut Brunch Loaf contains roughly 591 calories, with 7g protein, 88g carbohydrates, and 23g fat. It is an excellent source of iron (20% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1206mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, all-purpose flour is a great substitute for regular flour in this recipe. It will yield similar results, providing the necessary structure for the loaf. Just ensure you measure the flour correctly for the best outcome.
What can I use instead of evaporated milk?
If you don't have evaporated milk on hand, you can substitute with a mixture of regular milk and heavy cream. For every cup of evaporated milk needed, use 2/3 cup of milk combined with 1/3 cup of cream for a similar consistency and richness.
Can I make this recipe in a different pan size?
Absolutely! If you want to use a different pan size, be aware that the baking time may vary. For mini loaves, reduce the baking time to about 25-30 minutes. Always check for doneness with a toothpick to ensure the center is fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).