Cinnamon Swirl Quick Bread Food

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 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 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.

GLAZED CINNAMON SWIRL QUICK BREAD

Steps:

• Combine 1/2 cup sugar and cinnamon; set aside.
• Combine flour, baking soda, salt, and remaining sugar.
• Combine buttermilk, egg and oil in separate bowl; stir into dry ingredients just until combined.
• Grease a 9x5 inch loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon sugar mixture.
• Carefully spread with remaining batter and sprinkle with remaining cinnamon sugar; swirl knife through batter.
• Bake at 350 for 40-50 minutes or until a toothpick inserted near the ceter comes out clean.
• Cool in pan 10 minutes before removing to wire rack to cool completely.
• Combine glaze ingredients and drizzle over bread.

LIGHT CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray bottom of 9x5 pan with nonstick spray.
• In mixing bowl, beat together splenda, butter, egg substitute and cinnamon extract.
• Combine baking powder, baking soda, salt and flour.
• Add the flour mixture to the egg mixture.
• Add the buttermilk, mixing well to combine.
• In small bowl, combine cinnamon and sugar.
• Pour 1/2 the batter into greased pan. Sprinkle with 1/2 the cinnamon/sugar mixture. Repeat.
• Bake for 40-45 minutes.
• Remove from pan and cool.

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.

CINNAMON SWIRL BREAD

Steps:

• In a small bowl soften and proof the yeast in the warm water.
• In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
• Add 3 cups flour and mix well.
• Stir in the yeast and eggs; beat well.
• Add enough of the remaining flour to make a soft dough.
• Turn out on lightly floured surface and knead 100 times.
• Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
• Punch down and divide dough in half; cover and let rest for 10 minutes.
• Roll each half into a 15x7 rectangle, about 1/2" thick.
• Mix the sugar and cinnamon for the filling together.
• Spread each rectangle with soft butter and then sprinkle the filling on each.
• Sprinkle 1 teaspoon of water over each and spread with spatula.
• Roll up as for a jelly roll beginning with narrow side; seal the long edge.
• Place sealed side down in two greased pans.
• Rise till almost double (45-60 minutes).
• Bake in a 375 degree oven for 35-40 minutes or till done.
• If it browns too much, cover with foil the last 15 minutes or so.
• NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.