Breakfast, The Daily Blog, Vegetarian

Recipe Thief

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Today I wonder…how many times do you have to make a recipe before it ceases being someone elses and begins being yours? Some of the recipes that I make started out long ago as someone else’s, but now when I make them, I don’t reference the recipe and I couldn’t even tell you what the original measurements were supposed to be. Does that mean that they are mine? Or does a recipe become your own the minute you decide to make it and create the recipe in your own kitchen, with your own hands, from your own dishes?

Call me a recipe thief, but I tend to think that a recipe becomes mine once it is attached to something in my life, be that a delicious meal spent with Jason at the table and Ava at our feet, or a snack enjoyed at the counter at the end of a long day.

This week, I thieved a recipe (yes, I know it should be “stole” a recipe…but I think “thieved has nicer connotations, however grammatically incorrect it may be!) from Jenna. I first used her recipe for Cinnamon Walnut Bread on Sunday, and then I made it again on Wednesday night, at 9:00pm at the end of an excruciatingly long day filled with sadness and heartbreak. One of our students passed away the night before and it was difficult news to both receive and to break to my students. Our school has been hit by a lot of tragedy in last year and the death of this beloved student shook everyone hard. We also had conferences scheduled for that evening, making for a long, long day. By the time I got home, all I could think about was getting some comfort – and fast. I debated taking a hot bath, but decided that bathtub cleaning would have to happen beforehand, and that was just too contradictory to the comfort I was craving. So, I baked a loaf of bread instead.

As Jenna says, this is “quick” bread, which does not use yeast and so is super easy to throw together (and I bet you even have all the ingredients on hand!). Start to finish, it took about 50 minutes. I’m sharing the recipe with you here so that you can thieve it for yourself, whether because you too need a bit of comfort, or maybe you just want a nice warm breakfast waiting for you on the weekend.

Cinnamon Walnut (Comfort) Bread


2 cups flour (I used bread flour, but all-purpose would work fine)

1 tsp. cinnamon

1/3 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 cup milk

1 egg, beaten

1/2 cup walnuts


Heat oven to 350 and grease your loaf pan. Combine dry ingredients (first five on the list) in a bowl. Combine beaten egg and milk; add to dry ingredients. Stir to combine, then fold in walnuts. Pour into a greased loaf pan and place on middle rack of oven. Bake for 40 minutes, or until baked through (you can insert a fork or toothpick; once it comes out clean the bread is done). Remove from pan. Serve sliced, with honey butter. To make honey butter, simply soften a tablespoon or two of butter and stir in honey. Spread on bread.