Maple Ginger Cinnamon Sugar Loaf (Print)

Soft loaf with maple, ginger, and cinnamon sugar, ideal for breakfast or a comforting snack.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1 teaspoon ground ginger

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/3 cup pure maple syrup
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Topping

12 - 3 tablespoons granulated sugar
13 - 1 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger until evenly blended.
03 - In a separate bowl, whisk eggs, milk, maple syrup, melted butter, and vanilla extract until smooth.
04 - Add wet mixture to dry ingredients and stir gently until just combined. Do not overmix.
05 - In a small bowl, mix granulated sugar and cinnamon together for the topping.
06 - Pour half of the batter into the loaf pan and sprinkle half the cinnamon sugar evenly over the surface.
07 - Add remaining batter and smooth out. Sprinkle remaining cinnamon sugar over the top.
08 - Use a butter knife to gently swirl the cinnamon sugar throughout the batter for a marbled appearance.
09 - Bake for 45–55 minutes, until a toothpick inserted in the center emerges clean.
10 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

# Expert Advice:

01 -
  • Easy to make and bake right in one pan
  • Warm maple, ginger, and cinnamon flavors for a cozy bite
02 -
  • This loaf freezes well for up to 2 months if tightly wrapped.
  • Swap whole milk for buttermilk for a tangier taste.
03 -
  • Drizzle warm maple syrup over slices for extra flavor.
  • Add toasted nuts for crunch.

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