My family loves anything home baked. No question in my mind. Whether it is bread, cookies or cake it never has a chance to go bad in our house. Thank goodness I love to cook and bake, I just wish the kitchen cleaned itself when we are done. I don’t really mind though because it gives me a chance to spend time with my girls and they tend to chat when we are working. Aside from making tasty treats I get to make lasting memories for all of us.
We’ve tried many versions of cinnamon bread but this has to be the best non-yeast bread so far. The original recipe did come from a magazine but it has been adjusted and “healthyfied” quite a bit from the original…but tastes just as good-or better- than the original. So easy to make—the batter and prep will be done just in time for the oven to finish pre-heating. Most times it is gone the first day, but it actually improves with age (when it can).
Cinnamon Swirl Bread
Pre-heat/Bake temp-350* F
Prep—about 10 minutes
Bake time-about 40-50 minutes
Makes: 1 loaf
1 ¼ cups granulated sugar, divided
3 tsp cinnamon, divided
2 cups flour
1 Tbsp baking powder
1 egg, lightly beaten
1 cup milk
¼ cup canola oil
Preheat oven to 350*
Grease and flour a 9x5x3 inch loaf pan.
In a small bowl mix ¼ cup sugar with 2 tsp cinnamon. Set aside –this is the ‘swirl’.
In a large bowl mix dry ingredients: flour, remaining sugar, 1 tsp cinnamon , baking powder, and salt.
Using a glass measuring cup –combine 1 cup milk,1/4 cup oil and the egg. Add to dry ingredients until moistened.
Using prepared loaf pan place about ½ of batter in pan. Sprinkle about ½-2/3 of cinnamon sugar mix over batter. Repeat with remaining batter and sugar mix. Take a knife and ‘draw’ through batter length-wise several times.
Bake in pre-heated oven for about 40-50 minutes or until a toothpick near center comes out clean. Allow to cool in pan 10 minutes then cool completely on rack. Once cool wrap and store overnight if desired. Great warm as well. Makes about 16 slices.