Friday, February 19, 2010

Cinnamon Swirl Quick Bread

This bread is amazing - quick and delicious! It tastes like a cinnamon roll, but in bread form. The texture is spongy, light, and a little bit moist - kind of like a coffee cake. I found this recipe on Recipezaar (#92016) and adapted it slightly (used white whole wheat, tried "I Can't Believe It's Not Butter" in stick form for baking). Also, I don't keep buttermilk on hand so I used Baker's Secret buttermilk powder, which keeps in the fridge for a long time. You add the buttermilk powder in with the dry ingredients, and add water when the recipe says to add in the buttermilk. So, even with my experimentation, it turned out very yummy! My husband had several pieces for breakfast and several more when he got home from be careful - the loaf doesn't last very long. (And it's kinda hard to slice a thin piece...besides the fact that no one wants a thin piece anyway!)

Cinnamon Swirl Quick Bread

Time: 1 hour; 10 minutes prep
Makes 1 loaf (9x5 loaf pan)
1/4 cup butter, softened (I used this instead)
1 1/3 cups sugar, divided
1 egg
1 cup all-purpose flour
1 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk (or buttermilk powder)
1 tablespoon ground cinnamon (this kind is amazing!)

Preheat oven to 350*F. In a large mixing bowl, beat together butter, 1 cup sugar, and the egg. In a medium bowl, 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 one-third of the batter into a greased 9x5-inch loaf pan. Sprinkle a third of the cinnamon sugar on top of the batter. Repeat layers twice.

Bake for 45-50 minutes, until toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.

Enjoy with coffee and strawberries for a delightful breakfast!

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