Glazed Cinnamon Bread
For the bread:
1 1/4 c. unsalted butter, softened
2 1/2 c. dark brown sugar, packed
4 large eggs
3 3/4 c. all-purpose flour
1 1/4 tsp. salt
2 1/2 tsp. baking soda
1 1/4 c. Greek yogurt
2 tbsp. cinnamon, ground
1 tsp. ancho chile, ground
1/2 tsp nutmeg, ground
1 1/2 c. pecans, whole
For the glaze:
2 1/2 c. confectioners’ sugar
3/4 c. heavy cream
Preheat oven to 350°.
Grease 2- 9″ x 5″ loaf pans and set aside.
Place the pecans on a baking sheet and toast for approximately 8 minutes. Remove and set aside to cool.
In a medium bowl, sift the flour, salt, cinnamon, ancho, nutmeg and baking soda together. Set aside.
In a large bowl, cream the sugar and butter until light and fluffy. Add the eggs and continue beating. Slowly add the sifted dry ingredients, beating until just incorporated. Beat in the Greek yogurt. Roughly chop the pecans and fold them into the batter. Pour the batter into the prepared pans and lightly smooth the top of each unbaked loaf. Bake for 52-55 minutes. The finished loafs will be a deep golden brown on the top and a cake tester inserted in the center should retain only a few crumbs when removed (a few crumbs are OK – the loaves continue to bake in their pans once you remove them – you don’t want to over bake this bread). Remove the baked loaves and allow them to cool before unmolding.
Meanwhile, whisk the confectioners’ sugar and heavy cream together in a medium bowl. Continue whisking until the glaze is smooth with no lumps remaining.
Pour the glaze over the unmolded loaves. Slice and serve or store the finished loaves in an airtight container for up to a week.
YIELD: 2- 9″ x 5″ loaves