Maple Cinnamon Quick Bread

Alright, look. Sometimes, not always, just every now and then, I see a recipe and I think “oh, that will smell amazing.” And then I make the recipe.

Not because I’m hungry, not because it’s dinner time, not because I have guests coming over who might appreciate delicious baked goods. No. I make recipes because they will probably make my house smell like Fall blew up in it.

Why, yes. I do know that they sell candles for just this reason. In fact, I even own some of those candles!

Real food just smells more, you know, real. Besides, even if I’m not hungry when I start mixing up the ingredients, by the time the smells start kicking in, you know my tummy will be grumbling.

In conclusion, I am not weird, Fall smells amazing, candles are over-rated, and you should go bake some of this bread.

The end.

Maple Cinnamon Quick Bread


For the bread:
2 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 cup pure maple syrup
1 cup buttermilk
2 large eggs
1 teaspoons vanilla extract
1/4 cup browned butter
1/4 cup cold butter cubed
1 tablespoon cinnamon
For the icing:
1 cup powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt


Preheat oven to 350 degrees.
Sift together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
In a medium bowl, whisk together the maple syrup, buttermilk, eggs, and vanilla. Slowly whisk in the browned butter.
Combine the wet and dry ingredients and mix until just combined.
In a small bowl, cut the butter and cinnamon together until you have small pea sized chunks.
Fold into the batter.
Pour into a greased 9x5 loaf pan.
Bake for 45 minutes or until a toothpick comes out clean.
Allow to cool for 15 minutes before icing.
To make the icing, whisk together all ingredients. Add more sugar or cream to reach the desired consistency.
Drizzle over the top of the bread or spread on individual slices.

lightly adapted from Bakeaholic Mama