Cinnamon Streusel Bread Cinnamon Quick Bread With Icing Food

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
• Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
• Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
• Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

CINNAMON STREUSEL BREAD - CINNAMON QUICK BREAD WITH ICING

Steps:

• Preheat oven to 350° F
• With an electric mixer, cream the softened butter and ¾ cup sugar together until smooth
• Add the egg and mix well
• Add the milk, sour cream, and vanilla and mix together
• Sift the flour, salt, cinnamon, baking soda and baking powder together
• Mix the dry ingredients into the wet ingredients until combined and smooth
• With a pastry cutter, cut the cold butter, brown sugar, cinnamon and flour together until it is crumbly. The crumbs should be about the size of the pea or a little larger. They will not be uniform in size
• Add half of the batter to a prepared pan. Add 3-4 tablespoons of the streusel mixture on top.
• Spoon the rest of the batter in top and even it out
• With a knife, swirl the batter together just a little bit (optional)
• Add the rest of the streusel topping evenly over the top of the batter
• Bake uncovered in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean (could be longer depending on the oven)
• Whisk together the powdered sugar and milk until it is smooth. Only add 2 teaspoons at first to see if it's the right consistency. If it is still dry or lumpy add ½ teaspoon at a time until it is smooth
• Let the bread cool for 10 minutes then with a knife, loosen it from the edges. After it is completely cool, carefully remove it from the pan and put it on a serving dish
• Drizzle the icing over the top. Serve and enjoy!

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON STREUSEL BREAD

Steps:

• Preheat the oven to 350°F and line a 1 pound loaf pan with parchment paper on all sides. Set aside.
• In a small bowl combine all the ingredients for the cinnamon sugar swirl. Mix together and set aside.
• In a stand mixer fit with the whisk attachment, cream the butter and sugars together until light and fluffy, about 2 minutes.
• Scrape down the sides of the bowl and add the eggs and vanilla extract, beating until smooth and well combined.
• In a separate bowl combine the flour, baking powder, baking soda, cinnamon and salt. Stir to evenly distributed everything.
• Add about half of the dry ingredients and mix. Next, add the buttermilk and mix. Add the remaining dry ingredients and mix until no streaks of flour remain. Do not over mix.
• Spoon half the batter into your prepared pan and use a greased rubber spatula to spread the batter to the edges. Top with the cinnamon sugar mixture. Spoon the remaining batter over the sugar and spread to the edges of the pan.
• Use a butter knife to make big swirls in your bread, dragging your knife through the bread a few times.
• Make the streusel topping (I usually just do this in the dirty bowl you made the batter in because I am lazy, but you can also use a clean bowl). Combine the flour, brown sugar, cinnamon, and salt and stir to combine. Add the melted butter and mix until the mixture resembles wet sand and clumps together.
• Sprinkle the streusel evenly over the top of your bread.
• Bake for 45 minutes or until a knife inserted into he middle comes out mostly clean and the bread is golden brown. Transfer to a wire rack to cool.
• While the bread cools, make the vanilla glaze. Combine all the ingredients for the glaze in a small bowl and whisk together until smooth and creamy.
• Once the bread is cool, drizzle with the glaze and enjoy!

QUICK BUTTERMILK CINNAMON BREAD

Steps:

• Mix flour, baking soda and salt in a large bowl.
• In a small bowl combine oil and sugar; add buttermilk and eggs and mix well; stir into dry ingredients just until moistened.
• Fill 2 greased 8"x4"x2" loaf pans (or five 5"x2 1/2" mini loaf pans) about 1/3 full.
• Combine cinnamon and remaining 1 cup sugar; sprinkle half over the batter; top with remaining batter and cinnamon-sugar; swirl batter with a knife; sprinkle with nuts.
• Bake at 350°, 45-55 minutes or until toothpick comes out clean; cool in pans for 10 minutes before removing to a wire rack.

CINNAMON STREUSEL LOAF

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour the bottom of a 9x5-inch loaf pan.
• In a mixing bowl, combine all the ingredients for the loaf, beating until well mixed, about 3 minutes.
• Pour into prepared pan.
• In a small bowl, combine all streusel ingedients, mixing until it is crumbly.
• Sprinkle streusel evenly over batter, and swirl with a knife to marble somewhat.
• Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
• Cool 10-15 minutes in the pan, then finish cooling on a wire rack.
• Refrigerate unused portions.

EASY CINNAMON SWIRL QUICK BREAD

Steps:

• Set oven to 350 degrees F.
• Grease a 9 x 5-inch loaf pan.
• In a small bowl mix together all topping ingredients (you can double the amounts if desired for more cinnamon swirl).
• In a large bowl combine all the cake ingredients and mix until well combined.
• Transfer the batter to the prepared baking dish.
• Sprinkle the topping mixture over the batter, then run through with a knife to create a swirl pattern.
• Bake for about 45 minutes, or until the cake tests done.

CINNAMON STREUSEL QUICK BREAD

Steps:

• Heat oven to 375°F. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
• In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. Sprinkle with Streusel.
• Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, beat together butter, 1 cup sugar, and egg.
• Combine the flour, baking powder, baking soda, and salt.
• Add the flour mixture to the egg mixture alternately with the buttermilk.
• In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.
• Pour a third of the batter into a greased 8X4X2-inch loaf pan.
• Sprinkle a third of the cinnamon sugar on top of batter.
• Repeat layers twice.
• Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan to a wire rack to cool completely.

CINNAMON QUICK BREAD

Steps:

• Filling: Mix and set aside.
• Mix flour, baking soda, sugar, cinnamon and salt together, add all wet ingredients and mix well.
• Pour 1/3 of batter into a greased loaf pan and sprinkle 1/3 of sugar/cinnamon topping over this.
• Repeat twice more with layers of batter and sugar/cinnamon.
• Bake at 350°F for 50-60 minutes.
• Cool for 5 minutes in pan then turn out to cool completely.