Cinnamon Swirl Quick Bread

Happy Friday! Today I brought in this delicious recipe to share with my co-workers. This bread is so easy to make and it smells divine. Trust me, you’ll enjoy the aroma of cinnamon and vanilla throughout your home. I truly love that this quick bread is moist and not overly sweet, and has the right amount of cinnamon in it. When the bread comes out of the oven there should be a cinnamon sugar crust on top. The recipe also calls for buttermilk. If you don’t have buttermilk, you can easily make it by adding 1 tablespoon of white vinegar or lemon juice to a “1 cup” measuring cup and fill the rest of the cup with milk. Let it sit for 10-12 minutes and you’ll see it start to curdle. Voila, there you go. Instant buttermilk. The recipe is for 1 loaf, but you can double it to make 2 loaves.

INGREDIENTS

1/4 cup butter, softened

3/4 cup sugar

1 egg

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

CINNAMON SUGAR

1/3 cup white sugar

1 tablespoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. In a large bowl, beat butter, 3/4 cup sugar, and egg

3. In a separate bowl, combine flour, baking powder, baking soda, and salt

4. Gradually add the flour mixture to the egg mixture, alternating with the buttermilk

5. In a small bowl, combine the cinnamon and 1/3 cup sugar to make cinnamon sugar

6. Pour a third of the batter into a greased (use baking spray or butter generously bottom and sides) 9×5-inch loaf pan (TIP: Use a measuring cup to evenly distribute batter)

7. Sprinkle a third of the cinnamon sugar on top of batter

8. Repeat layers twice

9. Bake 45-50 minutes, until a toothpick inserted near the center comes out clean

10. Cool in pan for 10 minutes

11. Remove from pan to a wire rack to cool completely

 

 

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