Tuesday, December 18, 2012
Cinnamon Swirl Bread
Pinterest recipe. I saw it and thought, "Why not?" It reminds me a lot of the coffeecake I make. But a much simpler version for days that I need a much simpler recipe.
I have also decided that they make good gifts or products for a bake sale.
Best of all, you are encouraged to make these the night before, so it is ready and waiting. Just warm it up in the morning (re-heat) and enjoy.
2 cups all-purpose flour (I have been using King Arthur's unbleached when I have a chance)
1 Tbsp baking powder
1/2 tsp salt
1 cup white sugar (granulated)
1 egg, beaten
1 cup milk
1/3 cup vegetable oil
Cinnamon swirl ingredients:
1/3 cup white sugar
2 tsp cinnamon
Preheat oven to 350 degrees.
Grease a loaf pan (9 x 5 inch).
In a large bowl, combine the flour, baking powder, salt, and sugar. Add in the egg, milk, and vegetable oil.
Stir just until moistened. Do NOT overstir.
Pour half the batter into the loaf pan. I don't know if "pour" is an accurate word because it was more like "spoon" to me...not that runny. But it worked.
Sprinkle with the cinnamon swirl ingredients.
Pour remaining batter over the top.
Sprinkle a little more cinnamon/sugar if you wish (like you could go wrong with more cinnamon and sugar :).
Bake in the oven for 45-50 minutes or until a toothpick comes out clean.
Let the pan cool for about 10 minutes.
Move to a wire rack to finish cooling completely.
I will admit, I totally skipped the wire rack. I just let mine keep cooling in the pan.
Wrap up with foil and save for the next day. (It will be very crumbly to cut right after it comes out of the oven) We microwave a slice or two for around 10 seconds the next day.