CINNAMON SWIRL POUND CAKE LOAF
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
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 SWIRL BREAD
This is a super quick batter bread that is wonderfully moist and yummy!
Provided by bettina
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 39.6 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 195.4 mg, Sugar 23.2 g
CINNAMON SWIRL QUICK BREAD
This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Provided by Sally
Categories Dessert
Time 2h
Number Of Ingredients 12
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 SWIRL LOAVES
Here's something that will get your taste buds drooling in the morning! Just smelling these Loaves baking will whet your appetite.
Provided by Witch Doctor
Categories Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Combine sugar, cinnamon, and raisins in a small mixing bowl; set aside.
- Combine flour mixture and yeast from hot roll mix in a large mixing bowl, mixing well. Add water, butter, and egg; stir well.
- Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic. Cover and let rest 5 minutes.
- Divide dough in half. Roll each half into a 13 x 8 inch rectangle. Sprinkle each rectangle with half of the reserved sugar mixture. Beginning at a narrow edge, roll up dough; press firmly to eliminate air pockets. Pinch edges to seal. Place loaves, seam side down, in 2 greased 8 1/2 x 4 1/2 x 3 inch loafpans. Cover and let rise in a warm place (85 degreesF), free from drafts, 20 minutes or until dough is doubled in bulk.
- Bake at 350 degrees F for 35 minutes or until loaves sound hollow when tapped. Remove from pans, and let cool on wire racks.
- Slice loaves, and serve.
Nutrition Facts : Calories 1277, Fat 49.4, SaturatedFat 17.2, Cholesterol 140.8, Sodium 3040, Carbohydrate 187.1, Fiber 6.8, Sugar 60.9, Protein 22.7
CINNAMON SWIRLS
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
- Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.
Nutrition Facts : Calories 153 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
CINNAMON COFFEE CAKE LOAF
I love this toasted and smeared with butter. Another recipe from my Mom, I'm pretty sure she got this one from Taste of Home.
Provided by Hey Jude
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, 1°C sugar, baking powder, 1 1/2 teaspoons cinnamon and salt.
- In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.
- Pour half the batter into a greased 9x5x3-inch loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife.
- Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 3119.5, Fat 121.4, SaturatedFat 36.2, Cholesterol 473.4, Sodium 4708.7, Carbohydrate 465, Fiber 11.6, Sugar 263.6, Protein 47.2
CINNAMON RAISIN BREAD (2 LOAVES)
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
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
More about "cinnamon swirl loaves food"
CINNAMON SWIRL BREAD RECIPE | FOODAL
From foodal.com
5/5 (1)Total Time 3 hrs 30 minsCategory BreadCalories 380 per serving
- In the bowl of an electric stand mixer, sprinkle yeast over warm milk, and whisk to combine. Let the mixture stand for about 10 minutes, until foamy.
- Stir together sugar and cinnamon with 2 tablespoons water and cooled melted butter in a small bowl until combined.
MAIDA HEATTER'S MILE-HIGH CINNAMON BREAD - FOOD52
From food52.com
MINI CINNAMON LOAVES RECIPE - MOMS & MUNCHKINS
From momsandmunchkins.ca
CINNAMON LOAVES | MRFOOD.COM
From mrfood.com
CINNAMON SWIRL LOAF CAKE WITH VANILLA ICING - OF BATTER AND DOUGH
From ofbatteranddough.com
BEST CINNAMON SWIRL BREAD - HOW TO MAKE CINNAMON SWIRL BREAD
From countryliving.com
CINNAMON SWIRL LOAF - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
EASY CINNAMON SWIRL LOAF | LOVEFOODIES
From lovefoodies.com
CINNAMON SWIRL LOAF - A CLASSIC TWIST
From aclassictwist.com
CINNAMON SWIRL LOAF - MOIST, SWEET, HEAVENLY - RECIPETEACHER
From recipeteacher.com
CINNAMON SWIRL APPLE BREAD - ONCE UPON A CHEF
From onceuponachef.com
CINNAMON SWIRL LOAF RECIPE - FOOD.COM
From food.com
CINNAMON SWIRL BRIOCHE RECIPE | BARBARA BAKES
From barbarabakes.com
CINNAMON SWIRL LOAVES - ONE SWEET MESS
From onesweetmess.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love