Sunday, November 6, 2011

Cinnamon Swirl Quick Bread

Since we ate the last of the pumpkin apple bread this morning, we both agreed having breakfast bread in the house was a semi-necessity. We both love the cinnamon swirl bread from Great Harvest and have been in slight withdrawal since we left Annapolis, so I found this recipe in a Taste of Home baking cookbook. I didn't have a few of the ingredients, so the way I made it was a little unorthodox but sooo delicious. I'll post what I used plus the original recipe.

2 cups all-purpose flour
1.5 cups sugar, divided
1 tsp baking soda
1/2 tsp salt
1 cup vanilla yogurt + 2 tbsp skim milk (the original recipe calls for buttermilk, but I didn't have any)
1 egg
1 pudding cup of cinnamon pudding (sounds weird I know... the original recipe calls for 1/4 cup vegetable oil. I won't bake with vegetable oil, but we were out of applesauce, so I used the pudding out of desperation. It worked really well. I think this might also be good with chocolate pudding? Just a thought for the future)
1 tbsp ground cinnamon

1/4 cup powdered sugar
1.5-2 tsp milk

Mix the flour, one cup of sugar, baking soda and salt. In a separate bowl, mix the yogurt/milk (or buttermilk), egg, and pudding (or applesauce or oil). Stir wet ingredients into dry ingredients. In a small bowl, combine the cinnamon and remaining sugar.

Grease the bottom only of a loaf pan. Pour half the batter in and spread evenly. Sprinkle half of the cinnamon sugar mix. Spread the remaining batter on top and sprinkle with the rest of cinnamon sugar mixture. Swirl a knife/skewer/whatever through the batter. Bake at 350 for 45-50 minutes (I had to go for 55 minutes, but this may be a result of my unorthodox ingredients). Cool for 10 minutes in the pan before removing to cool on a wire rack. Combine powdered sugar and milk for glaze and drizzle on top. DEVOUR.


Even more delicious:

1 comment: