Makes 1 loaf
Cinnamon bread-
1 egg
245 grams (1 cup) reduced-fat plain yogurt
60 ml (½ cup) vegetable oil
1 tablespoon vanilla extract
240 grams (2 cups) flour
150 grams (¾ cup) sugar
½ teaspoon baking soda
½ teaspoon plus 1 ½ teaspoons ground cinnamon, divided
¼ teaspoon salt
55 grams (¼ cup) packed brown sugar
Whisky butter-
1 stick butter
100 grams (½ cup) sugar
Pinch ground nutmeg
1 ½ tablespoons Scottish whisky
Optional fruit salad-
½ cup blackberries
½ cup quartered strawberries
½ cup raspberries
Sprigs of mint
Preheat the oven to 180 C (350 F, gas mark 4) and heavily butter a loaf tin.
In a large bowl whisk the egg, yogurt, vegetable oil, and vanilla extract together. In another bowl, mix flour, sugar, baking soda, ½ teaspoon of cinnamon, and salt. Slowly add dry mix into the wet batter, and mix together until well-incorporated.
In another small bowl, combine brown sugar and remaining 1 ½ teaspoons cinnamon.
Spoon half of the batter into the buttered loaf tin. Scatter brown sugar mixture evenly on top of batter. Spoon the other half of the batter on top, and then again evenly scatter the rest of the brown sugar mixture. Take a knife and swirl it around the top, to combine the brown sugar with the batter.
Bake for 45-50 minutes, until a cake tester comes out clean.
Meanwhile, make the whisky butter. Microwave the stick of butter in a ceramic bowl until just softened, about 30-45 seconds. Add sugar, pinch of nutmeg, and whisky. Mix together with a spoon until well- incorporated.
Add fruit to a large bowl with sprigs of mint, and lightly toss together.
Cut cinnamon bread into slices, and serve with warm whisky butter spread on top. Add some fruit salad to each plate and pour yourself a nice cup of tea.
