Easy Cinnamon Nut Loaf #BreadBakers

 

Why does fall seem to just speed up life?  Is it because school starts again; is it the days getting shorter?  Is it just because I am getting older and time just goes faster and faster?  Our theme for this month is bread with nuts.  This little nut filled loaf is a great last minute breakfast or treat that looks like it took a lot of time, but starts with a tube of purchased refrigerator biscuits, or if you want to whip up a quick batch of your favorite biscuits, that's even better!  (But not easier.)  We only use products like that a couple times a year, but this is a nice recipe to have in your back pocket.  Kiddo saw this loaf in the cooling stage and begged for a slice when pictures were done.  A few minutes later, she was moaning in happiness and exclaiming, "Oh my gosh, this is soooo goooooood!"  "It's like a cinnamon roll, but bread."  Yup, it would be good with cream cheese icing on it.  "Wait, can I put pepper jelly on this??"  Sure.  (It was good with the jelly, yes.)

Hubby firmly stated that this little loaf was welcome any time. 

Easy Cinnamon Nut Loaf
serves 8-10

½ cup finely chopped walnuts or pecans
⅓ cup brown sugar
3 tbsp butter, melted
2 tsp ground cinnamon
2 tubes (7-½ ounces each) refrigerated buttermilk biscuits (or one 16oz tube depending on brand*)
½ cup confectioners' sugar
1 tbsp cream or milk 

Preheat oven to 350ºF. 

Combine the nuts, sugar, butter and cinnamon in a small bowl until well mixed.  Separate the biscuits and flatten slightly.  (If using a 16oz tube, pull each biscuit in half.)  Place about ¾ teaspoon of nut mixture on one side of each biscuit and fold the other side over the filling.  Press down the edges with a fork to seal. 

Form the biscuits into lengthwise rows, in a greased 8-in. x 4-in. loaf pan. (The prettiest slices will come when making the rows against the long side of the pan.)  Sprinkle the remaining nut mixture over the top.

Bake at 350° for 25-30 minutes or until golden brown and fully puffed and baked in the middle.  Cool in pan for 10 minutes, then unmold onto a wire rack.  While the loaf is cooling, combine the powdered sugar and milk in a small bowl.  Drizzle over the warm bread.  Cut into slices or pull apart to serve. 

Line them up lengthwise for a balanced loaf.

 

Sprinkle the extra nuts on top.

The first time I made this, I lined up the 
biscuits horizontally, which wasn't optimal.

You end up with large sections of more savory
biscuit and uneven pockets of filling.

 

Lengthwise alignment yields a balanced loaf
with perfect little pockets of filling spread throughout.

* I used Immaculate Baking Company biscuits for the comparatively cleaner ingredient list.  The original small company was bought out by General Mills in 2012.  😑

Check out the rest of our nut filled bakes:

• Alabama Pecan Bread: Food Lust People Love
• Coconut Flour Banana Nut Bread: Passion Kneaded 
• Cranberry Pecan Boule: A Day in the Life on the Farm 
• Easy Cinnamon Nut Loaf: A Messy Kitchen
• Maple Pecan Cinnamon Rolls: Magical Ingredients 
• Mini Chocolate Almond Babka: Karen's Kitchen Stories
• Nutty Miso Banana Bread: Sneha's Recipe