Cinnamon Apple Rhubarb Loaf

Posted on by Amanda Leave a comment

Goodbye summer. :’-) Apples are in season and that means fall is coming. As much as I love summer, fall might have be my favorite season. There’s a mix of sunny and cloudy days and the weather starts cooling down. I can break out my fun sweaters and fluffy coats and I can start baking whenever I want, not having to worry about how hot the kitchen will get. At dinners with friends, more red wine and darker beers come out, and desserts get a lot spicier (cinnamon, nutmeg, clove, etc). This loaf is a little cakey, the tiniest bit tart, and full of cinnamon to transition you into fall.

Ingredients

Apples/Rhubarb – When baked, I think apples and rhubarb end up having a similar texture (tender but mushy), so you can only tell the difference in the loaf if you were to pick each piece out and eat them separately. The apples are a sweeter mush while the rhubarb is a more sour mush. If you don’t like rhubarb, just do all apple!

diced & sliced
wet ingredients
dry ingredients
apples, rhubarb & stray blackberries
mixed
apples, fanned

Cinnamon Apple Rhubarb Loaf

Print Recipe
The transition baking loaf to get you into fall.
Makes 2 regular 9×5 loaves or 4 mini 6×3.5 loaves
Course Breakfast, Dessert
Keyword apple, bread, cinnamon, rhubarb

Equipment

  • loaf pans 2 regular 9×5 loaves or 4 mini 6×3.5 loaves

Ingredients

  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 3 cups flour all-purpose
  • 1 tbsp baking powder
  • 2 cups apples diced, +extra sliced to top
  • 2 cups rhubarb diced

Instructions

  • Mix oil, eggs, vanilla, cream, water, sugar, cinnamon, and salt until well combined.
  • Add flour and baking powder. Mix until streaky.
  • Add apples and rhubarb until fully mixed.
  • Grease baking pans.
  • Divide batter among baking pans.
  • Fan apple slices over the top of each loaf and dust with cinnamon.
  • Bake at 350F for 75 minutes until golden brown. Test with a toothpick.

Interested in a different kind of loaf? Try Zucchini Bread, Banana Bread, or Pumpkin Pull Apart Bread.

Sourdough Discard Cinnamon Rolls

Posted on by Amanda Leave a comment

Now that we’re at the tail-end of pandemic, sourdough isn’t quite as “in” anymore, but it certainly is still super tasty! I was lucky to be gifted some sourdough starter from my coworker. My starter traveled to me from Ohio and had been maintained for almost 50 years! As I’ve been experimenting with creating the perfect loaf of sourdough bread, I’ve found myself leftover with a lot of leftover, “inactive” starter. I’ve been experimenting with the discard and it’s perfect for cinnamon rolls!

Ingredients

Sourdough discard – Make sure that you’re using discard that hasn’t been fed yet! The “sourness” of your cinnamon rolls will depend on the last time you fed your starter. If you have been regularly been using your starter, your rolls will not be very sour. If you haven’t been using the starter and it’s been sitting in the refrigerator for a few weeks, your cinnamon rolls will be more sour.

Cinnamon – A lot of cinnamon roll recipes really only have cinnamon in the filling. I think that cinnamon rolls are the best when there is cinnamon in the dough as well.

Icing – I generally tend to skip the icing when it comes to cinnamon rolls and I’d continue with this cinnamon roll recipe! I generally like my desserts to be on the less sweet side so I think these are perfectly sweet.

yeast
mix the yeast + milk
flour-cinnamon-salt
mix!
rise overnight
buttered up
cinnamon & sugar
roll
cut
2nd rise

Sourdough Discard Cinnamon Rolls

Print Recipe
Fluffy, soft cinnamon rolls perfect for sourdough discard
Course Breakfast, Dessert
Keyword breakfast, cinnamon, dessert, rolls
Servings 24 cinnamon rolls

Equipment

  • 1 Stand mixer optional

Ingredients

Dough

  • 1/2 cup milk warmed
  • 1 cup sourdough discard
  • 2.5 tsp yeast
  • 2 eggs
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 4 cups all-purpose flour

Filling

  • 1 cup butter softened, divided
  • 1/2 cup brown sugar divided
  • 2 tbsp cinnamon divided

Instructions

  • Bloom yeast in milk. Stir mixture.
  • When mixture starts to foam, add sourdough starter, eggs, butter, and sugar.
  • Mix until thoroughly combined.
  • Add flour, salt, and cinnamon and mix until just combined.
  • Leave dough to rise in the refrigerator overnight.
  • The next day, split the dough in half. Roll out to ~9×16" rectangle.
  • Spread half the softened butter evenly onto the dough.
  • Sprinkle half of the brown sugar and half of the cinnamon onto the dough. roll dough into a log and cut into 12 rolls.
  • Repeat dough rolling, butter spreading, sugar/cinnamon spreading with the second half of the dough.
  • Place cinnamon rolls in a 9×16" pan, leaving space between the cinnamon rolls.
  • Leave in the refrigerator to rise again overnight.
  • The next day, remove from the refrigerator ~30 minutes prior to baking for cinnamon rolls to come to room temperature.
  • Bake at 350F for ~20 minutes, when tops are golden brown. Serve warm!

Try some other desserts! Beet Cinnamon Rolls or Peach Galette