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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% | |
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: Susang
On Sep 9, 2009
Fabulous quick bread, easily and quickly goes together. The only thing I would change as mentioned is to eliminate adding the cinnamon sugar to the top, adding it into the other layers, since much of it falls off when removed from the pan. I sprayed the pan with Pam and let it cool completely and it popped right out. Thanks for a great recipe. I'm taking it to a family weekend get away, I think all will enjoy!
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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