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If you like cinnamon, you’ll love this quick bread! It’s crusty on top, soft and moist inside—and one of my very most-requested recipes. I always make extra loaves for the holidays and give them to family and friends. —Meryl Sheppard, Greensboro, North Carolina
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Nutritional Facts 1 slice equals 203 calories, 6 g fat (1 g saturated fat), 19 mg cholesterol, 124 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Swirl Cinnamon Bread in Healthy Cooking December/January 2012, p33
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Reviewed on Feb. 24, 2012 by janetjordan
Yes, the dough is very very thick. Was difficult to manage when layering it. I used whole wheat pastry dough instead of all purpose.But the outcome was great! My family of 5 finished this the day I made it. No leftovers:(Oh, and i only had strwberry banana yogurt on hand! Was nervous about that, but you couldnt even tell! Very tasty bread. Easy and simple ingredients.
Yes, the dough is very very thick. Was difficult to manage when layering it. I used whole wheat pastry dough instead of all purpose.
But the outcome was great! My family of 5 finished this the day I made it. No leftovers
:(
Oh, and i only had strwberry banana yogurt on hand! Was nervous about that, but you couldnt even tell! Very tasty bread. Easy and simple ingredients.
Reviewed on Jan. 23, 2012 by brookover
The bread was all gone when I came downstairs this morning, so I think I can call it a success!That said....for a recipe from a healthy cooking magazine, this didn't strike me as very healthy! So I made a couple changes myself--I substituted about half of the AP flour with white wheat flour and I cut the sugar back to 1/2 cup. It was still plenty sweet, so I think I will cut that back by another 1-2 T. and maybe 1T off of the brown sugar.I, too, had a very thick batter. I ended up with only two layers.
The bread was all gone when I came downstairs this morning, so I think I can call it a success!
That said....for a recipe from a healthy cooking magazine, this didn't strike me as very healthy! So I made a couple changes myself--I substituted about half of the AP flour with white wheat flour and I cut the sugar back to 1/2 cup. It was still plenty sweet, so I think I will cut that back by another 1-2 T. and maybe 1T off of the brown sugar.
I, too, had a very thick batter. I ended up with only two layers.
Reviewed on Jan. 05, 2012 by stamfcows
Delicious...Great with cream cheese...:)
Reviewed on Dec. 21, 2011 by Kml9876
Amazing!
Reviewed on Dec. 13, 2011 by wildirishrose80
rmartz1, I'm glad I'm not the only one. I suspect we're missing an ingredient. Mine is in the oven now--probably won't turn out like I had hoped. Next time I will probably scale the flour back to 1 1/2 cups and the sugar to 1/2 cup.
Reviewed on Dec. 03, 2011 by rmartz1
Anyone else have trouble with this recipe? Instead of creating a batter, it made a very sticky dough which I could not use to make layers with the brown sugar and cinnamon. It came out very dense. I cannot figure out if I did something wrong as I followed the recipe exactly.
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