Save A warmly spiced, tender loaf combining the flavors of pancakes and muffins, swirled with maple syrup, ginger, and a cinnamon sugar topping. Perfect for breakfast or a cozy afternoon treat.
I first made this loaf for a weekend brunch, and we ended up enjoying slices all afternoon with mugs of chai. The swirled cinnamon sugar crust is always a favorite in my house.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tablespoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1 teaspoon
- Eggs: 2 large
- Whole milk: 1 cup (240 ml)
- Pure maple syrup: ⅓ cup (80 ml)
- Unsalted butter: ½ cup (115 g), melted and cooled
- Vanilla extract: 1 teaspoon
- Granulated sugar: 3 tablespoons (for topping)
- Ground cinnamon: 1 teaspoon (for topping)
Instructions
- Prep Oven and Pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, milk, maple syrup, melted butter, and vanilla extract until smooth.
- Combine Mixtures:
- Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
- Make Topping:
- In a small bowl, mix together granulated sugar and cinnamon.
- Layer Batter and Topping:
- Pour half the batter into the prepared pan. Sprinkle half the cinnamon sugar topping over the batter.
- Add Remaining Batter and Topping:
- Add the remaining batter and smooth the top. Sprinkle the rest of the cinnamon sugar topping over the loaf.
- Swirl:
- Use a butter knife to gently swirl the topping through the batter for a marbled effect.
- Bake:
- Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the pan for 10 minutes. Transfer to a wire rack and let cool completely before slicing.
Save Weekend mornings are our time for baking together, and everyone ends up racing for that first heel slice with extra cinnamon sugar. It disappears faster than any muffins I've ever made!
Required Tools
9x5-inch (23x13 cm) loaf pan, large mixing bowls, whisk, measuring cups and spoons, parchment paper, butter knife, wire rack
Nutritional Information
Each slice (based on 10 slices): 235 calories, 9 g total fat, 35 g carbohydrates, 4 g protein
Notes
For extra maple flavor, drizzle warmed maple syrup over slices before serving. Swap whole milk for buttermilk for tang. Add ½ cup chopped toasted pecans or walnuts for crunch. Loaf freezes well; wrap tightly and freeze for up to 2 months.
Save This loaf brings maple warmth and cinnamon sweetness to any morning, or even makes a cozy snack with afternoon tea. Enjoy every slice fresh or toasted!
Recipe FAQ
- → Can I use buttermilk instead of whole milk?
Yes, buttermilk adds a lovely tang to the loaf and can be used interchangeably with whole milk.
- → How do I store leftover loaf?
Cool completely, then wrap tightly and keep at room temperature for up to 3 days or freeze for 2 months.
- → What nuts work best for extra crunch?
Chopped toasted pecans or walnuts add texture and flavor to the loaf, but you may omit for nut-free options.
- → Can I make this loaf dairy-free?
Replace butter with plant-based alternatives and use a dairy-free milk of your choice for a suitable variation.
- → How to achieve the marbled swirl effect?
Gently swirl the cinnamon sugar into the batter with a butter knife after layering it between and on top of the loaf.
- → Is it possible to add more spices?
Yes, feel free to include nutmeg or cardamom for extra warmth and complexity in flavor.