Cinnamon Sugar Quick Bread Food

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray or butter.
• In a large bowl combine flour, 1/2 cup brown sugar, baking soda and salt, set aside,
• In a medium bowl combine buttermilk, vanilla, egg and oil.
• Add the wet ingredients to the dry and mix until just combined.
• In a small bowl combine the remaining 1/2 cup brown sugar and cinnamon.
• Add half of the batter to the prepared loaf pan.
• Sprinkle half of the cinnamon sugar mixture on top.
• Pour the remaining batter in followed by the remaining cinnamon sugar mixture on top. Using a butter knife swirl the batter to marble the bread. (I do a couple figure 8's).
• Bake for 40 minutes or until golden brown on top and a toothpick comes out clean.
• Allow it to cool for 30 minutes in the pan and take it out to cool completely on a wire rack.
• When it is cool drizzle with the glaze and serve.

CINNAMON BREAD

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.

MARBLED CINNAMON SUGAR QUICK BREAD

Steps:

• Preheat oven to 350° and grease and flour a 9x5x3" loaf pan.
• Mix 1/3 cup sugar and cinnamon together and set aside.
• Combine flour, baking powder, salt and remaining 1 cup sugar in a large bowl.
• Combine egg, milk and oil and add to flour mixture.
• Stir by hand just until moistened.
• Pour half the batter into prepared loaf pan.
• Sprinkle with half the cinnamon sugar mixture.
• Repeat with remaining batter and cinnamon mixture, then draw a knife through batter to marble.
• Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean.
• Cool in pan for 10 minutes, then remove and cool on a wire rack.
• Wrap and store bread overnight before slicing.

CINNAMON SUGAR QUICK BREAD

Steps:

• Preheat oven to 350.
• Grease and flour a loaf pan and set aside.
• In a large bowl cream together butter, white sugar and brown sugar.
• Mix in egg and buttermilk.
• Mix in vanilla extract.
• Mix together flour and baking soda and add to batter.
• Stir JUST until flour is combined. Be careful not to over stir. Batter will and should be slightly lumpy.
• Mix together cinnamon and sugar and set aside.
• Add half of the batter to the pan
• Sprinkle on half of the sugar mixture and swirl batter with a knife and then smooth it out.
• Top with the remaining batter.
• Sprinkle on the remaining cinnamon sugar and swirl with a knife and smooth out.
• Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
• Remove from oven and let bread cool.
• When pan is warm to the touch, remove bread from pan and let bread cool completely.
• Mix together milk, powdered sugar and vanilla extract to create a thick but pourable glaze (may need more or less milk)
• Drizzle glaze over cooled bread.
• When glaze has hardened, slice bread and serve.

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 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.

EASY CINNAMON BREAD

Steps:

• In a large bowl, combine flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together milk, butter and egg. Add milk mixture to flour mixture; beat until smooth. Cover and let rest for 1 hour. , Stir baking powder and cinnamon chips into batter. Spoon into a greased 8-in x 4-in. loaf pan. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

CINNAMON SUGAR BREAD

Steps:

• Preheat oven to 350 degrees. Butter 9x5x3'' loaf pan with 1 tbsp butter and set aside.
• In a small bowl combine 1/3 cup sugar and 3 teaspoons cinnamon, stir together and set aside.
• In a medium mixing bowl combine flour, baking powder, salt, remaining 1 teaspoon cinnamon and remaining 1 cup sugar. Sift together to combine.
• In a small mixing bowl whisk together egg, milk, oil and vanilla extract. Stir by hand into flour mixture until combined.
• Pour half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon and sugar mixture.
• Add the remaining batter, using a butter knife swirl batter. Then top with the remaining cinnamon and sugar mixture.
• Place in the preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
• Cool loaf pan on cooling rack for 10 minutes. Remove loaf from pan onto a large plate. The loose cinnamon and sugar will come off onto the plate. Carefully press all the sides of the bread onto the cinnamon and sugar that comes off onto the plate. Slice and serve.

CINNAMON RAISIN BREAD

Steps:

• Preheat oven to 350 degrees. Prepare a 9x5 loaf pan with a non-stick baking spray. PRO TIP: Line the bottom with parchment paper and spray the paper for easier removal.
• Add the raisins and vanilla extract to a small bowl. Fill with boiling water with 1/2 inch of water over the top of the raisins. Soak the raisins for 15 minutes, then drain them and set them on a towel to dry.
• In another small bowl, mix together the light brown sugar and cinnamon. Take a spoonful of the brown sugar mixture and stir it together with the raisins. Set aside. The rest of the sugar mixture will be used in the bread.
• In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl (or bowl of a standing mixer), beat together the sugar and butter until it's light and fluffy.
• Add in the egg and mix again, just until combined.
• Slowly add in the flour mixture, alternating with the milk, and mix just until everything is combined, do not over mix.
• Fold in the raisins.
• Spread half of the batter along the bottom of the prepared loaf pan. Sprinkle half of the brown sugar mixture on top of the batter.
• Spoon the remaining batter on top and spread to the edge. Sprinkle the remaining brown sugar mixture all over the top.
• Bake for 60 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before moving the bread to a cooling rack. Cool for about an hour before icing and cutting.

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.

QUICK AMISH CINNAMON BREAD RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray.
• In a large bowl, cream the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 3 minutes if using a handheld mixer, 8 to 10 minutes if mixing by hand.
• Add the egg and vanilla and mix until fully incorporated, about 30 seconds.
• Add the yogurt and milk. Mix until fully incorporated.
• Sift in the flours , 3/4 teaspoon cinnamon, and baking soda, and mix until just incorporated.
• Spread half the batter into the prepared pan.
• Mix 2 tablespoons sugar and 3/4 teaspoon cinnamon in a small bowl. Sprinkle on top of the batter in the loaf pan.
• Top with remaining batter and sprinkle with sugar, if desired.
• Bake until a toothpick inserted in the middle comes out clean, about 45 to 55 minutes.
• Allow the bread to cool for a few minutes, then remove from the pan and place on a wire rack to cool completely.
• Slice and serve with butter.