Cinnamon Swirl Quick Bread
While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan
Ingredients
- 2 cups all-purpose flour
- 1-1/2 cups sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg, room temperature
- 1/4 cup canola oil
- 3 teaspoons ground cinnamon
- GLAZE:
- 1/4 cup confectioners' sugar
- 1-1/2 to 2 teaspoons whole milk
Reviews
There is something seriously wrong with this loaf; no vanilla, no baking powder. I made my old recipe and there is a ton of difference. Do not waste your time on this tasteless recipe. Find one with baking powder and vanilla- my recipe has two teaspoons of vanilla and is moist and flavourful.
One of my favorite quick breads of all time! It is a hit on a Christmas goody plate.
I just tried this recipe a few days ago to take to friends they loved it. I am now making a second one for at home.
I thought this was dry (I didn't add the glaze - trying to save a few calories). There also seemed to be way too much sugar. I wouldn't make this again. It seemed bland and there was something off about the flavor.
Batter is way too thick and not much flavor at all. Will not be making again anytime soon.
This is a fabulous quick bread. It took just minutes to put together. A couple of minor adjustments that I will do when I make it in the future is mixing only 1/4 of a cup of sugar with the cinnamon for the topping. I also needed to bake the bread for 60 minutes. But, other than that a must make.
In my opinion, this is coffee cake, not cinnamon bread. Also, I agree with other reviewers that there is way too much sugar.
Delicious!! A couple notes: It took an hour and 5 minutes to bake all the way through. Based on other reviews, I swirled the ciinnamon-sugar in A LOT to avoid problems with the bottom layer not baking properly. There was also way too much cinnamon-sugar mixture for my taste. Next time I will combine the cinnamon with 1/4 cup sugar instead of 1/2. Finally, it says to "pour half the batter" into the pan, but what I had was a soft dough, like for biscuits. Not "batter." I had to plop it in with a spoon; there was no pouring. :) I was craving cinnamon and this recipe was just what I wanted. (I skipped the glaze entirely. This bread is plenty sweet without it.)
Easy and delicious!
Is the batter supposed to be really thick? I had to press the batter with my fingers because it was too thick to spred with a spoon. It is in the oven now so will see if it is a keeper.