Description
"Katie Brown's Weekends: Making the Most of Your Two Treasured Days: More than 130 Recipes, Projects, and Ideas" cookbook includes this comfy, cozy recipe for a cinnamon-swirled quick bread. It takes no time at all to mix this bread recipe together.
Katie says you can store the batter in the fridge for up to 10 days. I haven't tried that yet. I typically throw the dry ingredients together the night before and finish it up the next day. No matter what method you choose, it makes a great start to the morning.
After it's baked, you'll want to leave it in the pan for around 10 minutes. That's so it can set up and slice. If you try to dig in when it's too warm, it may fall to pieces.
The recipe originally made two 9 x 5 pan loaves. I halved the measurements and shared those below. If you would prefer to bake two loaves, feel free to double them. Enjoy!
Ingredients
For the Cinnamon Mixture:
- 2 teaspoons Cinnamon
- 1/2 Cup Sugar
For the Cinnamon Bread:
- 1 Cup Granulated Sugar
- 1/2 Cup Shortening
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 Cup Buttermilk (Note: I use buttermilk powder with success. If you must do the same, follow the directions on the package.)
Instructions
Cinnamon-Sugar Mixture:
- Combine cinnamon and sugar. Set aside.
Cinnamon-Swirl Bread:
- 350* oven.
- Grease a 9 x 5 loaf pan with Baker's Joy or Pam for Baking with Flour. Set aside.
- Cream together sugar and shortening.
- Add in the eggs one at a time.
- Add vanilla extract. Mix well.
- In a separate medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk together to remove lumps.
- Beginning and ending with the buttermilk, alternately add buttermilk and flour to the creamed mixture. Mix until you see a few streaks of flour. Then STOP. Mix the last bit by hand to avoid overmixing.
- Pour half the batter into the greased 9 x 5 loaf pan. Top with half of hte cinnamon-sugar mixture. Layer the other half of the batter on the top. Sprinkle the top with the rest of the cinnamon-sugar mixture.
- Grab a butter knife and cut through the batter, swirling in the cinnamon-sugar. I make an "S" pattern with the knife throughout the loaf, beginning from one end and working my way to the opposite side.
- Bake 350* for 45 minutes to 50 minutes or until a tester knife inserted near the center comes out clean.
- Set aside to cool for 10 minutes (if you can keep your family out of it). Turn out of the loaf pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American