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Cinnamon Swirl Quick Bread Recipe

Photo by: Taste of Home Cinnamon Swirl Quick Bread Recipe

Meet the Cook: When I was married, 26 years ago, I bought two popular cookbooks to learn the "basics". Now, I have over 2,000 cookbooks, booklets and recipe magazines I read like others read novels! I take my bread - which I've been making for 20 years - to potlucks and parties. Plus, my family's always loved it. My husband and I have two grown daughters and one granddaughter. -Helen Richardson, Shelbyville, Michigan

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Cinnamon Swirl Quick Bread Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 16 Servings

15 45 60

Ingredients

2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup canola oil
3 teaspoons ground cinnamon
GLAZE:
1/4 cup confectioners' sugar
1-1/2 to 2 teaspoons milk

Directions

In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.
Grease the bottom only of a 9-in. x 5-in. loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.

Nutritional Facts 1 serving (1 slice) equals 179 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 173 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Swirl Quick Bread in Country Woman March/April 1997, p33

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