Cinnamon Swirl Quick Bread
While cinnamon swirl bread is a natural for breakfast, I enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling YIELD: 12 pieces
Ingredients
- 2 cups all-purpose flour
- 1-1/2 cups sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 large egg, room temperature
- 1/4 cup canola oil
- 3 teaspoons ground cinnamon
GLAZE:
- 1/4 cup confectioners’ sugar
- 1-1/2 to 2 teaspoons milk
- 1/2 teaspoon vanilla bean paste
Directions
Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg, vanilla and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.
Grease the bottom only of a 9×5-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.
For the glaze: Combine confectioners’ sugar, vanilla and enough milk to reach desired consistency; drizzle over loaf.
Taste of Home
