If you’re looking for a light cinnamon loaf cake, you’ll love this cinnamon walnut version. It’s tender and moist with just the right balance of cinnamon spice and walnuts that makes it perfect for breakfast with morning coffee, a great afternoon snack or simple dessert. Cinnamon Walnut Loaf is a treat anytime.
Isn’t this Cinnamon Walnut Loaf mouthwatering? Not over-the-top with ingredients, just simple, straightforward and homey. You’ll also notice that this loaf isn’t chunky with nuts or swirled with ropes of cinnamon sugar. No, this cinnamon loaf cake is more subtle than that. (Sometimes I think we need more subtle).
Ingredients For Cinnamon Walnut Loaf
- Cake Flour
- Baking Powder
- Kosher Salt
- Whipping Cream
- Sour Cream
- Demerara Sugar (optional)
How To Make A Walnut Loaf
- Preheat the oven and spray a large loaf pan liberally with vegetable spray. Cut a piece of parchment paper the size of the pan’s bottom and rest it in the pan.
- Pulse walnuts and one tablespoon of the sugar in a mini food processor until it resembles fine crumbs.
- In a small bowl add the walnut mixture, flour, baking powder, salt, and cinnamon and whisk together to combine.
- Whisk together the cream and sour cream together. Pro-Tip: Measure 1/2 cup of cream into a glass measuring cup, then spoon in the sour cream until the combination equals one cup.
- Cream the butter and remaining sugar with a mixer and add the eggs one at a time, beating well before adding the next.
- Alternate adding the flour mixture and the cream mixture in several additions until just incorporated (don’t over mix).
- Transfer the batter to the prepared loaf pan and smooth over with the spatula. Sprinkle with demerara sugar, if using and bake.
The cinnamon loaf cake batter is pretty straightforward, except for the flour. Cake flour is made from soft wheat and has less gluten content than all-purpose. This provides a finer texture and yields a softer crumb. Because of the lower gluten content, it doesn’t have the structure of regular flour and so the batter — will loaf — more than rise.
That’s okay — it’s what’s on the inside that counts. A feather-light, slightly-sweet cinnamon scented walnut loaf.
You’ll want to let it rest in the pan after it comes out of the oven. After it’s cooled a bit, flip the pan over to release it and peel off the parchment paper from the bottom. This cinnamon walnut cake is good served warm or at room temperature and like I mentioned before, it easily morphs from breakfast food to dessert because it’s not too sweet. In Goldilocks terms, I’d say “it’s just right.”
You’ll love the way your house smells while the cinnamon loaf cake is baking and so will anyone else in close proximity. My daughter seemed to float incessantly in and out of the kitchen while the walnut loaf was in the oven and as soon as the timer “dinged” she was right by my side as I pulled it out. She hovered over the crown, deeply inhaling the aroma and begging for ” just a taste.”
More Loaf Cakes:
- Meyer Lemon Blackberry Swirl Loaf
- Ultra Moist Zucchini Bread
- Hatch Green Chile Bread
- Cranberry Nut Pumpkin Loaves
Check Out The Recommended Tools For This Recipe, (they’re affiliate links, which means you don’t pay extra for this cool swag & I get a small commission — sweet!)
Cinnamon Walnut Loaf
- 1/2 cup walnuts
- 1 cup sugar divided
- 1 2/3 cup flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/2 cup whipping cream
- 1/2 cup sour cream
- 3/4 teaspoon vanilla
- 1 stick unsalted butter at room temperature
- 2 large eggs at room temperature
- 1-2 tablespoons demerara sugar optional
- Preheat oven to 350 degrees.
- Cut a piece of parchment paper to fit the bottom of the pan. Spray a loaf pan (8 1/2" x 4 1/2" x 2 1/2") liberally with non-stick vegetable spray. Lay the parchment paper in the bottom of the pan and spray again. Set aside.
- In a mini-prep food processor add the walnuts and 1tablespoon of the sugar. Pulse until the walnuts are finely ground. Transfer the nuts to a medium bowl and add the flour, baking powder, cinnamon and salt. Whisk to combine and set aside.
- In a glass measuring cup add the whipping cream. Drop spoonfuls of the sour cream into the whipping cream until it measures 1 cup. Add the vanilla and whisk to combine. Set aside.
- In a large bowl add the butter and remaining sugar. Cream the butter and sugar together until light and fluffy, about 4-6 minutes, scraping the sides of a bowl with a rubber spatula occasionally. Add the eggs one at a time and beat into the butter mixture until fully incorporated before adding the second egg. Beat until blended.
- Add one third of the flour mixture and mix on low speed until just combined. Add 1/2 of the cream mixture and mix until just combined. Follow in the same manner with 1/3 flour, the rest of the cream and finally the last of the flour. Do not over mix.
- Use your spatula to scrape the bottom and sides of the bowl to make sure that everything has been evenly incorporated. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the top of the loaf evenly with demerara sugar, if desired for a slightly crunchy top.
- Bake for 50 minutes to an hour or until a cake tester comes out clean.
- Let the loaf rest in the pan for about 20-30 minutes before inverting onto a rack. Remove the parchment paper and flip the loaf right-side-up to continue cooling.
- Can be served warm or at room temperature.
“Pin It” For Later!