Tea and coffee breads are so nice to serve when you’re entertaining or even when you are alone with your cup of coffee and a good book. These loaves are filled with applesauce and cinnamon which is a delicious pairing, especially when you use plenty of brown sugar butter crumbs! You could also opt to make this batter into muffins instead of breads.
In a medium bowl, mix together the flour, brown sugar and cinnamon.
2
Next add the softened butter and cut the butter into the dry ingredients using your hands to rub it in or a pastry cutter.
3
You will have a bowl of brown cinnamon butter crumbs which you then set aside. You can add more cinnamon to taste if you desire.
Dry Ingredients Bowl
4
In a medium mixing bowl, combine flour, salt, baking soda, baking powder and the cornstarch. Mix well and set aside.
Wet Ingredients Bowl
5
In a large mixing bowl combine, applesauce, sour cream, sugar, melted butter, eggs, milk and vanilla extract.
6
Whisk together well.
7
Add the dry ingredients bowl to the wet ingredients bowl.
8
Stir together just until the dry and wet ingredients are incorporated. Over stirring will cause the resulting bread to be tough.
9
Divide your batter among your bread tins but only fill about 1/3 full. I made five loaves using the small bread tins which are 3 x 6" each. If you want to use large bread pans, 8 x 4" then you will be able to make two loaves with some batter left over (a few cupcakes?). The larger bread pans 9 x 5" will most likely make two loaves. I like the smaller loaf pans because they bake faster and are handy for gift giving. You can also purchase the smaller disposable gift pans from the store.
I like to fill the
10
Sprinkle some of the brown sugar cinnamon crumbs on top of the batter. This will make the streusel. Use as much or little as you wish. If you run out of crumbs you can make more.
11
Then put another layer of batter on top of the crumb layer. I like to fill the pan about 7/8ths full so as to get a nice domed top.
12
Finish off by adding more crumbs to the top. I like to poke the crumbs down a bit so they don't fall off once the bread domes in the oven.
13
Bake at 335F with a convection oven for 40-45 minutes or until a toothpick inserted comes out clean. For a conventional oven bake at 350F for 45-55 minute or until a toothpick inserted comes out clean.
14
Allow the bread to cool in the pan for 10 m-15 minutes and then carefully turn out and finish cooling on a cooling grate.
15
Slice and serve while still a bit warm with plenty of butter or cream cheese.
In a medium bowl, mix together the flour, brown sugar and cinnamon.
2
Next add the softened butter and cut the butter into the dry ingredients using your hands to rub it in or a pastry cutter.
3
You will have a bowl of brown cinnamon butter crumbs which you then set aside. You can add more cinnamon to taste if you desire.
Dry Ingredients Bowl
4
In a medium mixing bowl, combine flour, salt, baking soda, baking powder and the cornstarch. Mix well and set aside.
Wet Ingredients Bowl
5
In a large mixing bowl combine, applesauce, sour cream, sugar, melted butter, eggs, milk and vanilla extract.
6
Whisk together well.
7
Add the dry ingredients bowl to the wet ingredients bowl.
8
Stir together just until the dry and wet ingredients are incorporated. Over stirring will cause the resulting bread to be tough.
9
Divide your batter among your bread tins but only fill about 1/3 full. I made five loaves using the small bread tins which are 3 x 6" each. If you want to use large bread pans, 8 x 4" then you will be able to make two loaves with some batter left over (a few cupcakes?). The larger bread pans 9 x 5" will most likely make two loaves. I like the smaller loaf pans because they bake faster and are handy for gift giving. You can also purchase the smaller disposable gift pans from the store.
I like to fill the
10
Sprinkle some of the brown sugar cinnamon crumbs on top of the batter. This will make the streusel. Use as much or little as you wish. If you run out of crumbs you can make more.
11
Then put another layer of batter on top of the crumb layer. I like to fill the pan about 7/8ths full so as to get a nice domed top.
12
Finish off by adding more crumbs to the top. I like to poke the crumbs down a bit so they don't fall off once the bread domes in the oven.
13
Bake at 335F with a convection oven for 40-45 minutes or until a toothpick inserted comes out clean. For a conventional oven bake at 350F for 45-55 minute or until a toothpick inserted comes out clean.
14
Allow the bread to cool in the pan for 10 m-15 minutes and then carefully turn out and finish cooling on a cooling grate.
15
Slice and serve while still a bit warm with plenty of butter or cream cheese.
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