Name: CINNAMON SUGAR CRUNCH BUTTERMILK LOAF
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Cake Mate Sugar, Blue; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Knudsen Buttermilk - 32 Fl. Oz.; Open Nature Brown Free Range Large Eggs - 12 ct; La Tourangelle Grapeseed Oil (500 ml); Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass Bottle; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Organic Sugar Brown Light - 24 Oz; O Organics Cream Cheese Spread Tub; O Organics Maple Syrup, Organic, 100% Pure; O Organics Milk, Low Fat, Organic

Instructions:
In a small bowl, mix together the ingredients for the cinnamon swirl; set aside.
Preheat oven to 350F. Grease and line a standard loaf pan with parchment paper; set aside.
In a large bowl, whisk together the flour, collagen peptides, granulated sugar, baking soda, and salt.
In another medium bowl, whisk together wet ingredients until well combined. Add the wet ingredients to the dry and mix until just moistened.
Pour half the batter into the prepared loaf pan. Sprinkle the batter with ⅔ of the cinnamon swirl mixture. Pour the rest of the batter on top, and then sprinkle the rest of the cinnamon swirl mixture on top.
Use a toothpick or knife to gently swirl the batter.
Bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
Remove from the oven, let cool in the pan for 10 minutes, then remove from the pan and transfer to a wire cooling rack.
While cooling, beat together the ingredients for the maple cream cheese glaze. Drizzle the glaze on top. Serve warm.
Enjoy!

CINNAMON SUGAR CRUNCH BUTTERMILK LOAF

Serves 2

30 mins prep

40 mins cook

70 mins total

What you need

How to make

Available coupons from Well Made by Kiley