Quick breads are a lot like muffins, but in loaf form, and they make the perfect finishing touch to a breakfast or brunch spread. In this one, sorghum is the star and it makes for one incredibly flavorful loaf. Warning: this bread will crack and then sink dramatically in the center (hence the cheeky recipe title), which is common with quick breads and loaf cakes. All the better to pile it high with sweetened whipped cream or crème fraîche and some fresh fruit. If you can’t find sorghum syrup at your market, you can buy it online, or sub in the same amount of molasses.
Ingredients
- 2 cups [280 g] all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ cup [55 g] unsalted butter, at room temperature
- ½ cup [170 g] sorghum syrup
- ½ cup [100 g] granulated sugar
- ½ cup [100] packed dark brown sugar
- 2 large eggs
- 2/3 cup [160 ml] apple cider
- Sweetened crème fraîche or whipped cream for serving
How to Make It
- Preheat the oven to 350°F [180°C]. Butter and flour an 8 by 5 in [20 by 12 cm] loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice. In a large bowl, use a handheld mixer to cream together the butter, sorghum, and granulated and brown sugars on medium speed (or use a stand mixer fitted with the whisk attachment). Add the eggs and beat just until combined. Add the flour mixture in halves, alternating with the cider, and mixing just until combined.
- Pour the batter into the prepared loaf pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 45 minutes. Let cool in the pan for at least 20 minutes. Remove the bread from the pan, and transfer to a wire rack to finish cooling. To store, allow the loaf to cool completely before wrapping it in plastic or placing in an airtight container. It will keep well for up to 3 days in a cool, dry place.