Winter is a great time to stay home and bake. My wife Colleen is the quick bread queen and makes a really yummy cinnamon swirl bread that fills the house with wonderful smells of warm cinnamon. We’ve been wanting to shoot more recipes that we have tried, and have incorporated into our regular menu. And if you are on a budget, most of the ingredients are already in your pantry and fridge. You can make your own loaves at home that everyone in the family will enjoy for breakfast or an after-school snack.
1/3 cup sugar (for swirling)
2 tsp cinnamon
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup sugar (for batter)
1 cup milk
1/3 cup vegetable oil
Preheat oven to 350-F
Step 1- Prepare a 9 x 5 inch loaf pan by lightly greasing and powdering with flour.
Step 2- Mix 1/3 cup sugar and 2 tsp cinnamon. (set aside)
Step 3- Prepare dry mixture in a large bowl.
Whisk together flour, baking powder, salt and 1 cup of sugar.
Step 4- Prepare wet mixture in a small bowl, whisk together the egg, milk and oil.
Step 5- Add to the dry ingredients and mix with a spoon until just combined.
Step 6- Pour 1/2 the batter into the loaf pan.
Step 7- Sprinkle 1/2 cinnamon-sugar mixture to coat the surface of the batter evenly.
Step 8- Pour the remaining batter in the pan.
Use a spatula or knife to smooth into corners and edges.
Step 9- Top evenly with remaining cinnamon-sugar mixture.
Step 10- Make vertical swirls with a knife.
Step 11- Make a couple horizontal swirls the length of the pan.
Ready to go into the oven! Bake for 45-50 minutes at 350-F.
Check with a toothpick (should remove clean).
Let sit for about 10 min in the pan then remove to a wire rack until cool.
Filed under: Food Photography, Recipes | Tagged: Baking, baking powered, cinnamon, Cinnamon Swirl Bread, flour, Greg Nesbit Photography, milk, Quick Bread, salt egg, Step-by-step recipe, sugar, vegetable oil | 1 Comment »