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Cinnamon and Maple Loaf

This beautiful Autumn loaf and a marble of cinnamon running through it, then Canadian Maple Syrup poured over the top. Stunning with afternoon tea.


70g Granulated Sugar

200g Caster Sugar

250g Plain Flour (sifted)

1tbsp Baking Powder

1/2 Pint Milk

1large Free Range Organic Egg (beaten)

1/2tsp Kosher Salt

80ml Vegetable Oil

2tsp Ground Cinnamon

Canadian Maple Syrup


Preheat the oven to 180°C

1. Lightly grease a 9x5 inch loaf tin. Then in a small bowl, mix together 80g granulated sugar and 2 teaspoons cinnamon, then set aside.

2. In a stand mixer or large bowl combine the sifted flour, baking powder, salt and caster sugar. Now mix in the egg, milk, and oil until just moistened.

3. Pour half of the batter into the loaf tin. Sprinkle with half of the reserved cinnamon/sugar mixture. Repeat with remaining batter and then cinnamon/sugar mixture on top. Draw a knife through batter to marble.

4. Bake in the pre-heated oven for 45 to 50 minutes, or until a skewer inserted into centre of the loaf comes out clean.

5. Whilst still warm Drizzel over the maple syrup, around 2 tbsp. Now allow to cool in the tin for 10 minutes before removing to a wire rack to cool completely.

6. Wrap in foil and let sit overnight before slicing.

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