Cinnamon Swirl Bread

Who doesn’t love a great cinnamon bread, roll or scone for breakfast? The biggest problem with making rolls and scones for breakfast is the amount of time and effort they take to prepare and bake. Who wants to wake up and spend and hour or two prepping and baking breakfast? Not me! When I first came across this recipe I knew instantly it was one I was going to have to try because of its ease. Two bowls, a bread pan, and all of the ingredients are ones I always have laying around.

At first I was pretty taken back by the amount of baking powder this recipe called for. Four teaspoons is normally enough to make a small army of bread loaves! I was hesitant to follow the directions, but I jumped in head first and tossed in all four teaspoons of baking powder. The results were amazing! This is one the lightest, fluffiest and tallest breads I have ever made. It is amazing! You should make sure you are using a taller bread pan as it will really rise while baking and using a shallow bread pan will cause an overflow to occur.

The two loaves of this bread I made lasted less than 24 hours and that is what I call a winning recipe for sure!

Cinnamon Swirl Bread

Cinnamon Swirl Bread
Printer Friendly Version

For the Bread:
2 cups All-Purpose Flour
4 teaspoons Baking Powder
1 teaspoon Salt
1/3 cup Vegetable Oil
2 Large Eggs
1 cup Sugar
2 teaspoons Ground Cinnamon
1 cup Buttermilk
2 teaspoons Vanilla Extract

For the Topping:
1/2 cup Brown Sugar, firmly packed
1 teaspoon Ground Cinnamon
3 tablespoons Butter, at room temperature

Pre-heat the oven to 350 degrees. Grease and flour the bottom and sides of a 9″x5″ bread loaf pan.

To prepare the batter for the bread, add all of the ingredients for the bread into a large mixing bowl and using a hand held mixer, mix for 3 minutes on medium speed.

To prepare the streusel topping, in a small mixing bowl mix together the brown sugar, ground cinnamon and butter.

Pour half of the batter into the prepared loaf pan, sprinkle half of the streusel topping over the batter, cover with the remaining batter and then top the batter with the remaining streusel topping.

Bake for about 45 minutes, or until a toothpick inserted into the center comes out cleanly. Allow to cool in the pan on a wire rack.

Source: from Chicks & Dips.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s