A while back I had a craving for cinnamon bread. I was thinking of a traditional loaf with yeast and all, but was too lazy to go through the motions necessary for my desired result. Ever been there? Yep. Me, too. Quick bread to the rescue!
I found a recipe to try at Allrecipes.com, gave it a go, and was happy I did. It's not the prettiest loaf I've ever seen, but it sure is yummy. There's a nice sweet crust on top, and the cinnamon flavor can be tasted throughout. Since the "swirl" technique is used, I wasn't sure that would be achieved -- glad I was wrong. Craving fulfilled.
Want another peek?
Go ahead. Get your drool on. I won't tell.
OK. You've been (fairly) patient. Recipe after one more.
Simple Cinnamon Quick Bread
Submitted to Allrecipes.com by bettina.
Original recipe advises to wrap finished (and cooled) loaf in foil and let sit overnight before slicing. I totally did not do this. (Who could wait? I had a craving, remember?) But I'm quite sure the slices would have looked prettier had I followed this direction. :-)
- 1/3 cup + 1 cup granulated white sugar
- 2 tsp ground cinnamon
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk
- 1/3 cup vegetable oil
- Preheat oven to 350 and lightly grease a 9"x5" loaf pan.
- Mix together 1/3 cup sugar and 2 tsp cinnamon in a small bowl. Set aside.
- In a large bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. In another bowl, combine egg, milk, and oil. Add wet ingredients to dry. Stir until moistened.
- Pour half the batter into prepared pan. Sprinkle with 1/2 cinnamon and sugar mixture. Repeat with remaining batter and cinnamon / sugar. Run a knife through the batter to swirl all together.
- Bake for 45 - 50 minutes. Use the toothpick test to ensure doneness. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
Yield: (1) 9"x5" loaf
Shared at Simple Saturdays, Simply Natural Saturdays, and some of these other fine hops.