I am very happy to share this recipe with all of you – as my new friend Selina Joyce from Alberta, Canada shared it with me.
Joyce enjoys visiting my website and was kind enough to take some time to send me a personal note,letting me know how much she enjoys what I do and telling me her story.
I very quickly discovered that we have a lot in common – especially when it comes to creating special family moments and future heirlooms.
Very much like Joyce, I have also created personal cookbooks – full of handwritten recipes and stories attached to them and gave them to my sons.
Some of the recipes had to be literally re-created, since both my grandma and my mom cooked as you would say “from their heads” and I have learned to do the same.
Joyce sent me this Cinnamon Loaf Recipe – it comes from her grandmother, who used to make it for her when she was a little girl.
Grandma passed away at a beautiful age of 105-1/2 and I totally understand why this recipe became so special – the Cinnamon Loaf is not only delicious beyond belief – it also fills the house with the incredibly comforting aroma of cinnamon and vanilla.
Thank you Joyce – and we are all looking forward to more recipes from you!
Old Fashioned Cinnamon Loaf
- ¼ Cup of Shortening or Butter (I used butter)
- 1 Cup of Sugar
- 2 Cups of Flour
- 2 Eggs
- 1 Teaspoon of Baking Powder
- ½ Teaspoon of Baking Soda
- 1 Teaspoon of Vanilla
- 1 Teaspoon of Salt
- 1 Cup Sour Milk (To sour fresh milk, just add a tablespoon of vinegar or lemon juice)
- 3.4 cups of raisins (optional)
- Vanilla Sugar (optional)
- 1 Tablespoon Cinnamon
- 3 Tablespoons Brown Sugar
4. Mix your dry ingredients together in a separate bowl, then add them alternately with milk to creamed butter and sugar. I used wooden spoon since I didn’t want my raisins to get chopped up by electric mixer
5. Mix until thoroughly blended.
6. Put half of the mixture into a loaf pan that you have greased with butter and lightly floured to prevent sticking.
7. Sprinkle about 1/2 the topping over the batter.
(I chose to use half of the cinnamon/brown sugar mix after putting the batter into baking pan and the other half on the top – you can do it either way)
8. Add rest of the mixture on top and swirl through with a spoon or a butter knife.
9. Sprinkle with vanilla sugar if desired
Alternatively, you can put all the cinnamon and brown sugar in after the first half of batter, top with remaining batter and swirl with a spoon or butter knife. I chose to create a bit of a cinnamon/vanilla crust, that is why I topped the loaf with remaining topping.
10. Bake at 350 F for about 1 hour or until a toothpick inserted into the centre comes out clean.
Cool for about 10-15 minutes in the pan, then invert onto a rack and cool
This Cinnamon Loaf tastes incredible – especially when you serve it still warm!
This is now definitely one of my favourite recipes!
Hope you enjoy this recipe and thank you again Joyce! I will be happy to post your recipe, please send me your favourites – your input is very welcomed and much appreciated!