Looking for a delicious loaf to indulge in with a cup of coffee? Look no further! This cinnamon crumble loaf is soft and flavorful with a crumble topping!
Yields: 1 loaf; 8-10 slices depending on size
Ingredients
Cake Layer
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1/2 cup butter, melted and cooled
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1/4 cup white sugar
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1/4 cup dark brown sugar, packed
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1/4 cup canola oil
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1 egg
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1/2 tsp. vanilla
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1/2 cup milk
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1/4 tsp. baking soda
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2 tsp. baking powder
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1/2 tsp. cinnamon
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1/4 cup cake/pastry flour, spooned and leveled
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1 cup all-purpose flour, spooned and leveled
Crumble Topping
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1 cup dark brown sugar, packed
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1/4 tsp. cinnamon
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3 tbsp butter, softened
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3 tbsp. all-purpose flour
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1/4 cup quick oats
Instructions
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In one bowl, mix together the melted butter, white sugar, brown sugar, and canola oil.
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Add in the egg and milk and mix slowly until fully combined.
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Fold in the baking soda, baking powder, cinnamon, all-purpose flour, and cake/pastry flour.
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Preheat the oven to 350°F.
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Spray a square loaf pan with cooking spray, and add two layers of parchment paper in alternating directions.
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Pour the batter into the loaf pan and spread it evenly with a spatula. Set aside.
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In a second bowl, mix together all of the ingredients for the crumble topping; dark brown sugar, cinnamon, softened butter, flour, and quick oats.
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Using your hands, spread the crumble mixture over the batter in the loaf pan until the batter is fully covered.
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Bake for 15-20 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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Remove the loaf from the oven and let cool for 20 minutes before slicing and serving.
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