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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 885g Recipe makes 1 loaf) |
||
| Calories 2540 | ||
| Calories from Fat 502 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.8g | 85% | |
| Saturated Fat 32.5g | 162% | |
| Monounsaturated Fat 14.7g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 343mg | 114% | |
| Sodium 2816mg | 117% | |
| Potassium 757mg | 21% | |
| Total Carbohydrate 476.0g | 158% | |
| Dietary Fiber 10.4g | 41% | |
| Sugars 279.3g | ||
| Protein 41.0g | 81% | |
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Cinnamon Swirl Quick Bread
By: Kim D.
May 27, 2004
This rich quick bread is a favorite with my family. I often give my husband a few slices to take with him on his commute to work, along with a tall travel mug of coffee.
1 loaf
Ingredients
- 1/4 cup butter, softened
- 1 1/3 cups sugar, divided
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon ground cinnamon
Directions
1
Preheat oven to 350°F.2
In a large mixing bowl, beat together butter, 1 cup sugar, and egg.3
Combine the flour, baking powder, baking soda, and salt.4
Add the flour mixture to the egg mixture alternately with the buttermilk.5
In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.6
Pour a third of the batter into a greased 8X4X2-inch loaf pan.7
Sprinkle a third of the cinnamon sugar on top of batter.8
Repeat layers twice.9
Bake for 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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Browse similar recipes by category
- Course > Breads > Quick Breads
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Gifts
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Mommy2five
On May 24, 2009
I make this almost every week for church. Everyone loves it and 7 loaves go very quickly. I find that tripling the batch will actually make 4 loaves (it's a bit much for an 8x4 pan). Also I didn't like how the top layer of cinnamon/sugar would flake off. My solution was to twist and drag a knife around to create swirls on the top. It work beautifully. Not only does the top cinnamon/sugar layer stay put, it also looks really beautiful. Thanks for a wonderful recipe!
From: Siobhan M
On Jul 8, 2004
I agree that the 8x4" pan was too small - my first attempt at this, and the mess that was on the bottom of my oven, attest to that. However, I gave it another shot in a 9x5" pan, and it was a HUGE hit. With how quick it was to make, impressive and well received the finished product was, I will definitely be making this again.
From: angelcakes
On Jun 18, 2004
This was absolutely the best cinnamon bread. The texture of the bread is perfect- I think the butttermilk had a lot to do with that. Very quick and easy to put together. I doubled the recipe and made two loaves. Like some of the other reviewers, I also had a problem with the bread sticking to the bottom of the pan, even though I had greased the pan. Next time I will try flouring it as well to see if that helps.
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