Cinnamon Jam Loaf

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

You know a recipe is good when someone says after one bite “you could sell this”. This cinnamon jam loaf might be, if not, my favorite quick breads I’ve ever made. The jam is blueberry preserves and it’s topped with a nut streusel and icing. I’m mean it can’t get better.

Recipe

Makes: 1 (8 ½ x 4 ½ -inch) loaf

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

Ingredients

  • 1 cup (220 g) firmly packed light brown sugar
  • ¾ cup (180 g) sour cream*
  • 2 large eggs (100 g)
  • ¼ cup plus 2 tbsp (85 g) unsalted butter, melted
  • 1½ tsp (6 g) vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1½ tsp (3 g) ground cinnamon
  • ½ tsp (2.5 g) baking powder
  • ½ tsp (1.5 g) kosher salt
  • ¼ tsp (1.25 g) baking soda
  • ½ cup (160 g) blueberry jam, divided
  • Nut Streusel (recipe follow)
    • ½ cup (57 g) chopped sliced almonds*
    • ¼ cup plus 2 tbsp (47 g) all-purpose flour
    • 2 tsp (24 g) granulated sugar
    • 2 tsp (28 g) firmly packed light brown sugar
    • ½ tsp (1 g) ground cinnamon
    • ¼ tsp kosher salt
    • ¼ cup (57 g) unsalted butter, cubed
  • Sugar Glaze (recipe follows)
    • 1 cup plus 1 tbsp (127 g) confectioners’ sugar
    • 2 tsp (30 g) whole milk

Directions

  1. Preheat oven to 350°F (180°C). Line an 8½x4½-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Add flour mixture to sugar mixture, whisking just until combined.
  3. Spoon one-third of batter into prepared pan, spreading evenly. Top with ¼ cup (80 grams) jam, leaving a ¼-inch border. (Spread jam gently, so that it doesn’t bleed into cake layer too much.) Spoon another one-third of batter over jam, spreading evenly. Top with remaining ¼ cup (80 grams) jam. Spoon remaining batter over jam, spreading evenly. Top with Nut Streusel.
  4. Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 45 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Sugar Glaze.
  5. Nut Streusel: In a small bowl, stir together almonds, flour, sugars, cinnamon, and salt. Using your fingertips, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate until ready to use.
  6. Sugar Glaze: In a small bowl, whisk together confectioners’ sugar and milk until smooth. Use immediately.

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