Cinnamon Loaves Food

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CINNAMON LOAF



Cinnamon Loaf image

This sweet cake-like bread is easy to make and great to serve at breakfast, with dinner or as a snack. It freezes well, so you can keep loaves on hand for yourself as well as for gift-giving. -Dorothy Bateman of Carver, Massachusetts

Provided by Taste of Home

Time 1h5m

Yield 14 servings.

Number Of Ingredients 10

1/4 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed., Transfer half of the mixture to a 9x5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 173 calories, Fat 4g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 3g protein.

CINNAMON SWIRL POUND CAKE LOAF



Cinnamon Swirl Pound Cake Loaf image

Delicious vanilla pound cake loaf with a swirl of cinnamon and a brown sugar and cinnamon topping.

Provided by Jennifer

Categories     Snack

Time 1h15m

Number Of Ingredients 14

1/2 cup salted butter (at room temperature)
1 cup white sugar
3 large eggs (at room temperature)
2 tsp vanilla (or vanilla bean paste)
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup full-fat sour cream (at room temperature)
3 Tbsp brown sugar
1 Tbsp cinnamon
1 Tbsp milk
2 Tbsp brown sugar
1/4 tsp cinnamon

Steps:

  • Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
  • In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
  • Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
  • Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
  • Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
  • Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
  • Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.

Nutrition Facts : Calories 291 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 201 mg, Sugar 26 g, ServingSize 1 serving

CINNAMON BREAD



Cinnamon Bread image

The smell of cinnamon is impossible to miss at Dollywood. It gets stronger as you approach the Grist Mill Bakery, where visitors line up to taste the famous cinnamon bread, sold at the rate of 200 loaves an hour! Some fans top it with apple butter, others prefer a drizzle of glaze, but Dolly Parton is known to simply slather hers with butter while it's warm.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 2 loaves

Number Of Ingredients 16

1/2 cup warm water (100 degrees F to 110 degrees F)
3/4 teaspoon active dry yeast
1 tablespoon plus a pinch of granulated sugar
1 1/2 cups bread flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted and cooled
Cooking spray
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
1 1/4 cups confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
3 to 5 tablespoons milk

Steps:

  • Make the dough: Combine the warm water, yeast and a pinch of granulated sugar in a small bowl and let sit until foamy, 5 to 8 minutes. Meanwhile, whisk the bread flour, remaining 1 tablespoon granulated sugar and salt in a stand mixer.
  • Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until the dough is smooth and elastic, about 8 minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
  • Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two 3-by-6-inch loaves (do not overwork the dough). Place the loaves 3 inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour.
  • Make the topping: Whisk the granulated sugar, brown sugar and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish.
  • Preheat the oven to 350 degrees F. Line two 9-by-5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to coat, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.
  • Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.

SOURDOUGH CINNAMON BREAD WITH RAISINS



Sourdough Cinnamon Bread with raisins image

Beautifully swirled cinnamon bread with raisins begins with your bread recipe of choice. Her are the instructions for turning your bread recipe into a yummy cinnamon raisin bread.

Provided by Diane Williams

Categories     Sourdough

Time 20h50m

Number Of Ingredients 10

300 grams starter-freshly fed and active
650 grams warm water
50 grams honey
40 grams avocado oil
1000 grams White bread flour (high protein)
20 grams Salt
2 Tablespoons cinnamon
1/2 Cup sugar- (either brown sugar or cane sugar works)
150 grams dried raisins
150 grams water

Steps:

  • Begin with a very active recently fed starter. It should pass the float test.
  • Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  • Pour in the water to weight of 650 g. Press tare.
  • Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
  • Add the oil. Press tare
  • Add the honey. Press tare.
  • Whisk together the starter, oil, honey and water until they are mixed.
  • Add the 1000 grams of flour.
  • Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.
  • autolyse 1 hour.
  • Sprinkle salt across dough.
  • spritz with water bottle and work in the salt with wet hands.
  • Rest 30 mins
  • PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.
  • Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
  • BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
  • Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.
  • Fourth stretch and fold all the raisin will be blended evenly throughout the dough.
  • Refrigerate overnight.
  • Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
  • ( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
  • Bench rest an hour until dough is elastic.
  • De-gass dough with rolling pin and shape for pans as shown in post.
  • Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.
  • Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.
  • Fold the FRONT corners of the rectangle to the center seam.
  • Roll the dough up tucking it as you roll to keep the roll tight.
  • Flatten the seam and pinch the ends.
  • Place the formed dough loaf into your oiled bread pans.
  • let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
  • Do an egg wash(optional) on top of the dough before baking.
  • Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.
  • Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.
  • Loaf pans go on top of a sheet pan onto the stone(If you have one).
  • Spritz loaves very liberally with water bottle just before going into oven.
  • Pour water about 1/2 inch deep in the broiler pan. This creates steam.
  • Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
  • After 15 mins turn oven down to 375°.
  • Bake an additional 30-35 mins.
  • Turn loaves for even browning.
  • Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
  • Remove from oven and cool on racks to room temperature before cutting the bread.

Nutrition Facts : Calories 217 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 slice cinnamon bread, Sodium 326 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CINNAMON RAISIN BREAD (2 LOAVES)



Cinnamon Raisin Bread (2 Loaves) image

This was in the November/December 2008 issue of Simple & Delicious magazine, submitted by Flo Burnett. This recipe makes 2 delicious loaves of flavorful bread! So easy and I love that I can make a loaf for my family and share the other!

Provided by Dine Dish

Categories     Quick Breads

Time 1h15m

Yield 2 Loaves

Number Of Ingredients 9

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar, divided
1/2 cup vegetable oil
2 eggs
2 cups buttermilk
1/2 cup raisins
3 teaspoons ground cinnamon

Steps:

  • In a large bowl, combine the flour, soda and salt. I a mixing bowl, beat 1-1/2 cups sugar and oil. Beat in eggs and buttermilk until combined. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
  • Spoon half of the better into two greased 8-in x 4-in x 2-in loaf pans. Sprinkle with half of the reserved cinnamon-sugar mixture; repeat layers. Cut through batter with a knife to swirl. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 2454.6, Fat 64.3, SaturatedFat 10.4, Cholesterol 221.3, Sodium 2758.4, Carbohydrate 434.3, Fiber 9.9, Sugar 234.2, Protein 41.5

CINNAMON RAISIN SWIRL CHALLAH



Cinnamon Raisin Swirl Challah image

Make and share this Cinnamon Raisin Swirl Challah recipe from Food.com.

Provided by gailanng

Categories     Yeast Breads

Time 1h10m

Yield 4 1 pound loaves

Number Of Ingredients 12

1 3/4 cups lukewarm water (110 - 115 degrees)
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted (or mild vegetable oil such as canola)
7 cups unbleached all-purpose flour
1/2 cup light brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins
egg wash (1 egg beaten with 1 tablespoon of water)
1 -2 tablespoon raw sugar

Steps:

  • Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
  • Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  • Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
  • The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
  • On baking day, whisk the brown sugar and cinnamon together in a small bowl and set aside. Butter a loaf pan and set aside.
  • Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  • On a lightly floured surface, form the dough into a loaf shape. Using a rolling pin, roll the dough into a 1/4 inch thick rectangle (as close as possible). Use just enough flour to prevent it from sticking. If the dough resists shaping, let it rest for 5 minutes and try again. Sprinkle the brown sugar-cinnamon mixture evenly all over the top of the rectangle, leaving a 1-inch border all around. Top with the raisins. Roll up the dough, jellyroll-style, starting at one of the short ends, being sure to seal the bare edges.
  • Allow the bread to rest and rise, covered, in the loaf pan for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).
  • About 10-15 minutes before baking time, preheat the oven to 350-degrees F. Brush the loaf with egg wash and sprinkle with the raw sugar.
  • Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown and offers resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.
  • Remove the loaf from the pan and allow to cool on a wire rack.

Nutrition Facts : Calories 1419.6, Fat 31.1, SaturatedFat 16.6, Cholesterol 247, Sodium 2716.3, Carbohydrate 253.8, Fiber 11.3, Sugar 76.2, Protein 35.4

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Guest baker, television host and healthy hacker, Tammy-Lynn McNabb of Health Wellness & Lifestyle TV created this delicious banana bread with a twist. Using Rogers Flour, wheat bran and oats in her recipe, she shows us how ‘fermenting’ your bananas creates a bread full of gut-healthy probiotics, dietary fibre, vitamin C, potassium, B6 and ...
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APPLE CINNAMON LOAVES JOANNEKLAUKE.WORDPRESS.COM ...
May 3, 2013 - Apple Cinnamon Loaves joanneklauke.wordpress.com
From pinterest.ca


PFEIFER'S CINNAMON LOAVES | RECIPES | STLTODAY.COM
Yield: 2 loaves (about 28 slices) 2. Divide dough in half. Cut a piece of parchment baking paper to fit a 10-by-15-inch (or larger) baking sheet with sides; flour the paper.
From stltoday.com


MINI COCONUT AND CINNAMON LOAVES - VEGETARAIAN.COM
Mini coconut and cinnamon loaves. 12 November, 2014 By Tara Mathews 10 Comments. With a gal pal who is gluten intolerant, and gluten-free foods becoming increasingly sought after, I’m often looking for ways to make dishes that my pal can eat (that I will like too!) At the local shopping centre I came across the Indulge gluten-free cookbook by Rowie Dillon, …
From vegetaraian.com


CINNAMON APPLE SWIRL BREAD RECIPE | FOODTALK
Mini-loaves of this apple cinnamon bread are perfect for gift-giving . I am channeling ‘all things fall’ right now. I mean, college football is on, so it must be fall, right? If I am truthful, his time of the year I find myself baking as much for the aroma that fills my kitchen as for the actual food. When I think about fall, I naturally begin thinking about my fall bread recipes, …
From foodtalkdaily.com


CINNAMON BABKA - PLANET NEWS POST
Top the loaves with sweet and crumbly streusel. In a small bowl combine 1/2 cup (60g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 2 tablespoons (27g) brown sugar, and 1/2 teaspoon ground cinnamon. Use a fork to cut in 6 tablespoons (85g) cold butter into the flour mixture until it looks crumbly. You don’t want a cohesive dough.
From planetnewspost.com


ONE MILLION LOAVES – GOOD FOOD FROM OLD BREAD
1 tspn cinnamon; Finely grated zest of 1 orange ; Demerara sugar to sprinkle; Cream to serve; Method. Preheat the oven to 180C/160C fan/Gas Mark 4. Butter a shallow baking dish (mine was a 22x22cm gratin dish). Pulse the bread in a food processor to make fairly small crumbs. Melt the butter in a pan or microwave and leave aside to cool a little.
From onemillionloaves.com


SOURCREAMCINNAMONLOAVES RECIPES
To a food processor, add the almond meal, brown swerve, cinnamon, and walnuts. Cut the cold butter into small cubes and add them to the food processor. Step 2 … From share-recipes.net. See details. SOUR CREAM CINNAMON LOAVES RECIPES. Sour Cream Cinnamon Loaves Recipes CINNAMON COCONUT LOAF. This is a scrumptious loaf to have on hand when …
From tfrecipes.com


CINNAMON LOAVES | RECIPE | CINNAMON LOAF, DESSERT RECIPES ...
Feb 24, 2016 - Bake up a cinn-sational treat with our recipe for Cinnamon Loaves. This cake-like bread recipe starts off with a box of cake mix, which makes it even easier to bake this cinnamon-flavored dessert bread whenever you get the cravings!
From pinterest.com


IS CINNAMON RAISIN BREAD HEALTHY? WHY OR WHY NOT? - FOOD NEWS
Personalized health review for Food For Life Sprouted Grain Bread, Cinnamon Raisin, Organic: 80 calories, nutrition grade (A minus), problematic ingredients, and more. Learn the good & bad for 250,000+ products. The Unhealthiest Bread Brands on the Planet. The raisin water adds extra tasty awesomeness to the bread. Pour 1 cup of the reserved soaking water into the bowl of a …
From foodnews.cc


COSTCO’S BUTTER CINNAMON LOAVES ARE BACK ON THE SHELVES ...
The popular account @costcobuys posted the exciting find to their Instagram story and feed writing, “I’m super happy these butter cinnamon loaves are back at …
From sheknows.com


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