Cinnamon Coffee Bread

Name: Cinnamon Coffee Bread
Cuisine: American
Ingredients: 1 tsp bicarbonate of soda; 10 oz/285 g plain flour; 6 oz/170 g soft brown sugar; 6 oz/170 g butter; 2 oz/56 g butter, melted; ½ tsp vanilla essence, or a few drops extract; 4 oz/112 g Demerara sugar; 1 tsp baking powder; 3 large eggs, beaten; 3 oz/84 g chopped pecan nuts (you can substitute walnuts, but pecans are widely available now and much nicer); 3 oz/84 g chopped pecan nuts (you can substitute walnuts, but pecans are widely available now and much nicer); 2 tsp ground cinnamon; 3 oz/84 g chopped pecan nuts (you can substitute walnuts, but pecans are widely available now and much nicer)

Preparation info

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I do love the sweet cakey breads the Americans eat at breakfast-time, and this recipe is an adaptation of my own from a couple of recipes given to me by friends from the United States. It can be made and frozen, but warm it up to serve.

Ingredients

For the bread

6 oz/170 g butter
6 oz/170

Americas
United States
Vegetarian
Bread
Breakfast
Winter

Method

For the bread dough, beat together the butter and soft brown sugar really well till the mixture is light and fluffy. Sieve in the flour, bicarbonate of soda and baking powder alternately with the beaten eggs, mixing all well into the mixture. Stir in the vanilla essence.

Grease a baking tin or a small roasting tin measuring about 8–10 x 12 inches/20–25 x 30 cm and line it with baking pa