Saturday, May 12, 2012

Cinnamon Swirl Bread

I have had this recipe bookmarked for awhile.  It sounded like a great breakfast bread, which would be a nice change from the muffins that I usually make.  I made the recipe as is, with no changes.  The kitchen smelled heavenly while this was baking.  And it was so easy to whip up.  I thought that we might save it for breakfast, but the kids and I couldn't help ourselves and had to taste it.  It was moist and delicious!  They wanted more, but after having some of the Guave Cheese Turnovers (see the upcoming May 15th post!),  pizza for dinner, and some fruit from an edible arrangement that my sister sent us.....well, I didn't want them to explode!  So we will be enjoying more of this bread for breakfast tomorrow!

Cinnamon Swirl Bread - by bettina

1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.

2.In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.

3.Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.

4.Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Family Rating: 2 thumbs up!

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