Friday, January 4, 2013

Cinnamon Swirl Quick Bread

I found this recipe in Taste of Home magazine a few years ago, and I make it every Christmas.  I have never made the glaze because it's simply delicious without it.  If you're a cinnamon lover like I am then you will love this bread!

Cinnamon Swirl Quick Bread
by Susan Whempner

For the bread:
1 1/2 cups sugar, divided
1 tablespoon ground cinnamon
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (if you don't have buttermilk see substitute tip below)
1 egg
1/4 cup canola oil

For glaze:
1/4 cup powdered sugar
1 1/2 to 2 teaspoons milk

Combine 1/2 cup of sugar and the cinnamon and set aside.  In a large mixing bowl, sift together the flour, baking soda, salt and remaining sugar.  

In another bowl, combine the buttermilk, egg and oil and stir into dry ingredients just until combined.  Grease the bottom only of a 9-inch by 5-inch by 3-inch loaf pan.  Pour half of the batter into the pan; sprinkle with half of the cinnamon-sugar.  Carefully pour the
remaining batter and sprinkle with remaining cinnamon- sugar; swirl a knife through the batter.  Bake at 350F for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Combine the glaze ingredients; drizzle over the cooled bread.  Makes 1 loaf.

Tip:  If you don't have buttermilk on hand here's a great substitute: in a measuring cup, pour just under one cup of milk.  Add 1 Tablespoon of white vinegar or lemon juice.  Stir and let set for 5 minutes, then use as much as your recipe calls for.  

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